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Soon Kueh

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Ingredients
  

Skin

  • 190 g to 250g Rice Flour the less rice flour, the softer, more rice flour, more QQ
  • 250 g Tapioca Flour
  • 40 g Additional tapioca flour for flouring the hands and mat
  • 400 ml Hot water
  • 1 Tbsp Cooking oil
  • 0 - 125 ml room temperature water add only if your dough is too dry

Filing

  • 1 Yam Bean or turnip or bangwang or jicama they are all the same (julienne)
  • 3 carrots jullienne
  • 3/4 cup dried wood ear mushroom recontituted and cut into thin strips
  • 11/2 cup of Chinese chives sliced thinly
  • 5 garlic chopped
  • 1 tsp pepper
  • 1 tsp chicken/bullion powder
  • 1 Tbsp Cooking oil
  • 1/2 cup dried prawn skin or 3 Tbsp dried prawns leave out for vegan diet

Instructions
 

Skin dough

  • Place the rice flour with salt in a mixer (I used the Thermomix), and give it a quick swirl.
  • Set it up for kneading and pour the hot water in a slow steady stream till mixed.
  • Add the oil and set it to knead mode for 2 minutes till it becomes a dough, or, simply stir with a pair of chopsticks.
  • Leave to cool covered for at least 10 minutes for the dough to cool to the touch while you make the filings.
  • Add the tapioca flour and enough water such that the dough become springy. Chinese call it QQ.
  • Dough is done.

Filing

  • Heat a pan with oil and then fry the garlic at medium heat till golden brown.
  • Add the prawn skin and cook till fragrant.
  • Add in all the vegetables, fry till just jicama turns yellow, do not cook till limp!
  • Add the seasoning and set aside.

Shape

  • Divide the dough out in 6 portions. Keep the rest covered as you work on one.
  • Using one of the 6 portions, divide dough into 6 smaller portions, about 30g each.
  • Use a tortilla press or roll out thinly.
  • Put a tablespoon of filing and shape according to preference.
  • Steam for 12 minutes.
  • Brush the dumplings with a layer of oil to stop the skin from drying up.

Water fried

  • If water frying, heat up a pan with a tablespoon of oil.
  • Place dumplings in the pan and lightly fried till light brown on one side.
  • Fill the pan will hot water to about 1/2 mark.
  • Cover the pan and remove only when you can hear that the pan is almost dry. 'Hear' means the pan goes 'tss' 'tss' 'tss', meaning it is drying up.
  • Serve with kechap manis and some belachan chili sauce.