Soon Kueh 笋粿

Soon Kueh is a common snack in Singapore.

Authentic and traditional soon kuehs use mashed yam in the dough and of course requires more effort to make.  Bamboo shoot is also added to the filling (that's why it is called 笋粿 - 笋 means bamboo shoot).  

But this recipe is a much simpler and more common version.  The skin of the dumpling is chewy and transparent, the way that I like it.  I also omitted bamboo shoot in the recipe, as my children do not like the taste of it.  I added more ingredients like koo chai and black fungus in the filling, but these are optional.   

Soon Kueh 笋粿 

Ingredients :

Dough

1 cup Wheat Starch 澄面粉
1/2 cup Tapioca Flour 茨粉
1 cup Boiling Water
1 tsp salt
2 tsp Shallot Oil

Fillings

500g Turnip, shredded
1 small bunch Koo Chai 韭菜 
100g Minced Meat
2 tbsp Dried Shrimps, soaked
3 Dried Mushroom, soaked & shredded
3 Dried Black Fungus, soaked & shredded
3 Shallots, sliced thinly

Seasoning

2 tsp Salt
1 tbsp Sugar
1 tsp Chicken Stock Granules 
1/2 tsp White Pepper
1 tsp Sesame Oil

Direction:  

1. To make the fillings, heat up some oil in a frying pan.  Fry shallots and dried shrimps till fragrant.  Add in minced meat, mushroom and black fungus and fry briefly.  Add in turnip and koo chai and fry for about a minute.  Then add in seasoning and cook till turnip is soft.  Set aside to cool.  
2. To make dough, mix wheat starch and tapioca flour in a large bowl.  Add salt into boiling water.  Make a well in the centre of the flour mixture and pour boiling hot water in it.  Mix flour in quickly with a pair of wooden chopsticks until a dough is formed.
3. Cover bowl and let dough rest for 10 minutes.
4. Add shallot oil and knead dough until it becomes smooth.
5. Roll half of the dough into a long tube and cut into small portion, about the size of a ping-pong ball.   
6. Roll out each portion thinly and use a round cutter or rice bowl to cut into round shape. Put a tablespoon full of filling in the center of the dough and fold it over to form a semi-circle.  Use your finger to pinch the edge firmly to seal it.
7. Brush some oil on the steaming rack.  When the water is boiling, place soon kuehs on the rack and steam for about 10 minutes.  
8. Brush some shallot oil on the soon kuehs before serving.