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
Filling
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
Seasoning
1 tsp salt
1 tsp msg
2 tbsp light soya sauce
2 tbsp fish sauce
1 tsp pepper
Dough
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.
Wrapping
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.
Enjoy!