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Soon kueh
Soon kueh (笋粿): Teochew steamed dumplings with bamboo shoot, jicama and dried shrimp
SingaporeanSoon kueh are the half-moon Teochew dumplings sold at Singapore hawker centres and kueh shops from early morning, their almost see-through skins showing a filling of shredded bamboo shoot and jicama with dried shrimp and mushroom. They are eaten warm with a drizzle of fried garlic oil, chilli sauce and thick sweet soy. The usual mistake is letting the dough cool before shaping; it cracks and will not seal. Chef's tip: pour the boiling water into the starches in one go and stir hard; the heat cooks the starch so the dough turns silky and stretchy.
- Total time
- 90 min
- Difficulty
- hard
- Serves
- 4
Ingredients
For the filling
- ⅞ oz dried shrimpsoaked 15 minutes, chopped
- 4 dried shiitake mushroomssoaked 30 minutes, diced
- 7 oz bamboo shootscooked, cut into thin strips
- 9 oz jicama (bangkwang)peeled and cut into thin strips
- 3 garlic clovesminced
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- ¼ tsp ground white pepper
- 2 tbsp vegetable oil
For the skins
- 4 oz rice flour
- 2 ⅛ oz tapioca starch
- 1 oz wheat starch
- ¼ tsp salt
- 1 cup boiling water
- 1 tbsp vegetable oil
To serve
- 2 tbsp fried garlic in oil
- 3 tbsp chilli sauce
- 3 tbsp thick sweet soy sauce
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Method
0/7 doneStep 1: Heat 2 tbsp vegetable oil in a wok over a medium heat and fry 3 garlic cloves, ⅞ oz dried shrimp and 4 dried shiitake mushrooms for 2 minutes until fragrant.
2 minStep 2: Add 7 oz bamboo shoots and 9 oz jicama (bangkwang) and stir-fry for 6–8 minutes until the jicama is translucent and most of the liquid has gone. Season with 1 tbsp light soy sauce, 1 tbsp oyster sauce and ¼ tsp ground white pepper. Spread on a plate to cool.
8 minStep 3: In a heatproof bowl, mix 4 oz rice flour, 2 ⅛ oz tapioca starch, 1 oz wheat starch and ¼ tsp salt. Pour in 1 cup boiling water all at once and stir hard with chopsticks, then add 1 tbsp vegetable oil and knead for 3 minutes, while still warm, into a smooth, soft dough. Keep it covered.
Step 4: Divide the dough into 16 pieces. Roll each into a thin circle about 10 cm across between two sheets of oiled baking paper.
Step 5: Put a spoonful of filling in the centre of each, fold into a half-moon and pinch the edges firmly to seal. Set on oiled baking paper in a steamer basket, not touching.
Step 6: Steam over a high heat for 10–12 minutes until the skins turn translucent and glossy.
12 minStep 7: Brush with 2 tbsp fried garlic in oil and serve warm with 3 tbsp chilli sauce and 3 tbsp thick sweet soy sauce.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 9 g
- Carbs
- 58 g
- Fat
- 8 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does soon kueh take?
- About 90 minutes in total: 50 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of dried shiitake mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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