AI-generated image
Soon kueh
Bamboo shoot dumplings
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
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Indian
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese