Turnip dumplings / mang guang kueh

Taking my first step to make traditional kueh…  I swear I Won’t complained it’s very ex next time when I buying it ESP those who handmade it …
Too much work!!!!
But very satisfy with it..
Thin skin with lots of liaos…  Tats how I love mine…

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Some people called it ” soon kueh ” bcoz it’s supposed to be using bamboo shoot for it. But the ingredients kinda ex so policy changed it to turnips which is cheaper.
I prefer turnips den bamboo shoot which the taste was too overwhelming for me.

Searching online n bookmark the recipe for a long time.
I finally took my courage to challenge it.

Recipe from
Fong’s kitchen Journal
http://fong-kitchen-journal.blogspot.sg/2011/10/soon-kueh.html?m=1

I did half the portion using her recipe. As am allergy to dry shrimps I omitted tat n I didn’t have banana leaves so I didn’t steam the Kueh on it. I didnt top it with sesame seeds too.

I have to admit…  I am the kuku la.. I did the skin reading it wrongly den realised it’s too wet to knead… wrong measurement so redo again… learn my mistakes
Never let ur kids be ard u when u r doing measurement… 

Ingredients:
(makes about 18 turnips kueh depending on ur size )

Dough skin
100g wheat starch
50g tapioca flour
50g soon kueh flour (consists rice flour, tapioca flour, wheat starch, corn flour)*
300ml water
2 tsp oil (I used shallots oil)you can use up to 2 tablespoon like you like.
1/2 tsp salt
1/8 tsp sugar

* or replace with 60g rice flour, 20g tapioca flour, 20g wheat starch (rough estimate)

Method:
1) Mix the flours together in a mixing bowl.  Bring 300ml water to a boil.  Add in salt and sugar.  Pour the hot boiling water into the flour mixture and quickly stir with a pair of chopsticks or rice scoop.  Cover and let it rest for 10 minutes.(this Is a must to rest the dough first)

2) Knead in 2 teaspoon of shallot oil into the dough till smooth (kneading takes a few minutes only).  Divide the dough into two portions (cover with damp cloth when not working on the dough).  Roll each portion into a long tube and cut into small disc (each weighs about 30-32g).

3) Flatten each disc and roll out thinly.  Use a round cutter or a rice bowl (my bowl measures 8cm in diameter) to trim the dough skin into a round shape (note: combine the excess dough skin and roll it out again).  Dust a little tapioca flour on the dough for easy handling.

4) Place one heaped tablespoon of filling on the dough skin, fold it over to form a semi-circle and pinch the edges firmly to seal the filling.

5) Place the turnip kueh on well-greased steaming rack, brush the turnip kueh with a little shallot oil and steam on moderately-high heat for 10 to 12 minutes till dough skin turns translucent.

6) Brush another thin coat of shallot oil on the soon kueh after steaming.

7) Serve hot with a drizzle of sweet black sauce and chili sauce.

Turnips Kueh filling:
(makes about 18 soon kueh)

400g mang kwang (about one medium-sized turnip or 沙葛), thinly shredded
1 to 2 carrots, thinly shredded – about 90g
3 Chinese mushrooms, soaked & sliced, keep the liquid
To simmer the turnips.
Few cloves garlic, minced
Few slices ginger
5 to 6 shallots, sliced (deep fried and use the shallot oil for making and brushing the dough skin )
Seasoning: oyster sauce/soy sauce/salt & pepper to taste, a little sesame oil

Method:
1) Heat a few tablespoons of shallot oil and stir fry the ginger, garlic and mushrooms till fragrant.

2) Add in the shredded mang kwang and carrots. Stir briefly, add water and cover to simmer over medium-low heat for about 45 minutes to an hour till turnip becomes soft. Give a few quick stirs in-between simmering to ensure even cooking. In the last 15 minutes, add in the seasoning and half the fried shallots. (Note: Turnip will release water as it cooks, so do not add all the water at the beginning. Keep a little and pour in later if the mixture is too dry.)

3) Cool the filling before wrapping.

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2 thoughts on “Turnip dumplings / mang guang kueh

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