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Teochew Soon Kueh

Soon Kueh is a teochew steamed dumpling commonly found in breakfast eateries. It is usually filled with turnips and carrots. However, I prefer to have more of my favourite ingredients in it.

Well, I actually wanted to to make Crystal skin Soon Kueh (with translucent skin) but I bought the wrong flour. Hence I am back making the usual white skin Soon Kueh. Nevertheless, it is still tasty and qq. Maybe the next time I will make the crystal Soon Kueh.

Recipe for 20 medium-size Soon Kueh


  • 600g turnip - shredded

  • 1 carrot - shredded

  • 8 chinese mushrooms - soaked

  • 60g dried shrimps - soaked

  • 150g belly meat

  • 8 shallots - chopped

  • 8 garlic - chopped

  • 8 tbsp of oil


  • 1 tsp salt

  • 1 tsp msg

  • 2 tbsp light soya sauce

  • 2 tbsp fish sauce

  • 1 tsp pepper


  • 300g rice flour - sifted

  • 150g tapioca flour - sifted

  • 700ml water

  • 1 tsp salt

  • 1 tsp msg

  • 4 tbsp cooking oil

*Banana leaves

Steps (Filling)

  • Boil belly meat for 15 minutes. Shred the meat into strips.

  • In a work, fry onions and garlic with 8 tbsp of oil till golden brown.

  • Remove half of the onion and garlic.

  • Add in mushrooms and dried shrimps. Fry till fragrant .

  • Add in pork strips.

  • Add in shredded turnip and carrots. Fry

  • Add in seasoning.

  • Remove.

Steps (Dough)

  • Boil water with oil, salt and msg

  • In a large mixing bowl, mix the flour.

  • Add in boiling water mixture.

  • Mix the dough quickly.

  • Remove the dough and use hands to knead on a flat surface. (it's very hot- use your palms)

  • Knead till the dough is smooth.

  • Cover when not in use.


  • Roll the dough to 2 mm thick.

  • Cut the dough with a round cutter.

  • Fill the skin with filling.

  • Close the dumpling by pressing the edges.

  • Steamed with banana leaves for 10 minutes.

  • Serve with fried onions and garlic oil and sweet sauce.


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