Soon Kueh 笋粿 (Bamboo Shoots Dumplings)

🧂 Ingredients

• 100 g wheat starch
• 60 g tapioca flour
• 1 tbsp vegetable oil
• ½ tsp fine salt
• 220 ml hot boiling water
• 500 g jicama

  bangkuang or turnip
• 400 g bamboo shoots
• 1 carrot
• 5 dried mushrooms
• 50 g dried baby shrimps
• 100 g shallots
• 2 tbsp vegetable oil
• 2 tbsp Shaoxing wine
• 2 tbsp fish sauce

  season to taste
• White pepper

  season to taste
• 1 tbsp oyster sauce

  season to taste
• ½ cup water

Instructions

• 1 In a mixing bowl, mix all the dry ingredients (100g wheat starch, 60g tapioca
  flour, 1/2 tsp fine salt) together. Use a chopstick to stir until well mixed.
• 2 Add in 200ml hot boiling water gradually (important to add gradually) and use
  the chopstick to stir until it forms a lumpy dough.
• 3 Once dough is cool enough to handle, use hand to knead the dough and add oil
  until it form a pliable dough. Dough should be stretchable, non breakable, like
  playdoh.
  
  Note: If it is too wet, add some tapioca flour. If too dry, add some water.
• 4 Wrap with cling wrap and set aside to rest for 30 minutes.
• 5 Soak 50g dried shrimps for about 30 minutes. Drain and shred in food processor.
• 6 Soak 5 dried mushrooms until it turns soft. Squeeze off the water, cut off stem
  from mushrooms and mince coarsely. 
• 7 Peel jicama and carrots. Julienne 500g jicama, 400g bamboo shoots, 1 carrot (can
  use a food mixer with blade attachment to shred jicama and carrots).
  
  Peel off 100g shallots and slice into thin strips.
• 8 Sauté dried baby shrimps and shallots with 4 tbsp cooking oil until aroma is
  released.
• 9 Add jicama, bamboo shoots, carrots, mushrooms and stir fry.
• 10 Add about 1/2 cup water and let it simmer until jicama and bamboo shoots turn
  soft, with lid covered. Takes about 20-30 minutes. 
• 11 Add fish sauce, white pepper, shaoxing wine, oyster sauce. Season to taste. Fry
  until liquid evaporates. Set aside in a plate and let it cool.
• 12 Measure about 50g for each dough. Lightly flour the rolling mat and rolling
  pin. 
• 13 Roll the dough into a ball and flatten with a rolling pin into a round shape.
  
  Note: Keep the unused dough covered while working on each dough.
• 14 Scoop about 2 tbsp of vegetable filling onto the middle of the flattened dough. 
• 15 Fold the skin into half to form a semi-circle shape. Seal by first pressing the
  middle, then move to both sides to seal.
• 16 Place on lined greased parchment paper on a steamer tray.
• 17 Boil water to a rolling boil. Then steam the soon kueh for 10 minutes over high
  heat. Skin will turn translucent.
• 18 After steaming, brush some vegetable oil on the soon kueh.
• 19 Serve warm with dark soy sauce and chilli sauce. 

Nutrition Info