Soon Kueh

A few weekends ago, Mum finally got down to making Soon Kueh which she's been wanting to try out for a long time. Soon Kueh's basically a vegetable dumpling of Teochew origin. There are two parts to making it, i.e. Prepping the skin wrap and frying the ingredients for the filling. Dad being participative as usual, helped her prepare the filling so that she could start on the dough. I love how they demonstrate such awesome teamwork. :)

Overall I would say it was quite a success for a first attempt! Mum followed the recipe by Victoria Bakes which makes about 30 pieces.

Dough Skin

200g wheat starch
100g tapioca starch
100g soon kueh flour (made up of rice flour, tapioca flour, wheat starch, corn flour)
600ml water
3 to 4 tbsp oil (shallots oil)
1 tsp salt
1.5 tsp sugar

Directions

1. Mix the flours, salt and sugar together in a mixing bowl.  Boil 600 ml water. Pour the boiling water into the mixture and stir quickly. Cover and let it cool for 10 minutes.

2. Add a few tbsp of shallot oil into the dough and knead till smooth. Divide the dough into two portions and roll each portion into a long tube, then cut into small pieces. (each weighs about 35g) (Remember to cover the dough you're not working with with a piece of damp cloth.)
3. Roll each piece into a flat layer.  Use a round cutter or a rice bowl to trim the dough skin into a round disc.

Soon Kueh Filling

1 small turnip (shredded)

1 to 2 carrots (shredded)

5 to 6 Chinese mushrooms (soaked & sliced) 

100g dried shrimps (finely chopped) 

600ml water 
Few cloves garlic (minced)

5 to 6 shallots, sliced (deep fried and use the shallot oil for making and brushing the dough skin )Seasoning:  soy sauce/salt & pepper to taste, a little sesame oil

Directions

1. Heat a few tablespoons of cooking oil and stir fry the minced garlic first. Then add in mushrooms and dried shrimps and fry till fragrant.
2. Add in the shredded turnip and carrots, followed by the seasoning and fried shallots. Stir briefly, add water and cover to simmer over low heat for about half an hour.
3. Cool the filling before wrapping.



 Place one tablespoon of filling on the dough skin, fold it over to form a semi-circle and pinch the edges firmly to seal.

Place the soon kueh on a well-greased tray, brush the soon kueh with a little shallot oil and steam for approx. 10 minutes till dough skin turns translucent.

Have it with sweet black sauce and chilli sauce.


Cr: Victoria Bakes