Steamed Vegetable Dumplings (Chai Kueh)

Steamed Vegetable Dumplings (Chai Kueh) are an enticing snack at any time of day due to their soft, chewy exterior and slightly crunchy veggies.

We wish you a prosperous new year! My neighbors and I held a fantastic potluck celebration last week to ring in the new year, and one of the unique traditional treats that I learned from a neighbor is her ever-popular Chai Kueh.

Her Chai Kueh has always been a crowd-pleaser at all of our get-togethers. I’ve always liked the chewy texture of Chai Kueh, and because it’s steamed, it’s a relatively nutritious snack.

Chai Kueh (Vegetable Dumplings) is a popular food in China. This food is quite popular among Teochew and Hakka, particularly the elderly.

The art of producing Chai Kueh is in the skin, which must be soft, chewy, and translucent-like in appearance. The jicama (yam bean) is then stir-fried and wrapped in crystal-like leather.

The combination of the soft, chewy shell and slightly crunchy veggies makes it an enticing snack at any time of day. This recipe has a low-calorie count of 440 calories per serving.



  • Jicama, yam bean 300–400 g (10–14 oz.)
  • 3 tbsp. dried prawns, if desired
  • Carrots 100 g
  • 1 tbsp. minced garlic salt and pepper


  • 165 grams (5 oz.) tung mein fun, wheat starch flour
  • 85 gram (3 oz.) 420 g tapioca flour
  • (15 oz.) scalding water
  • 5 tbsp oil



  1. For 10-15 minutes, wash and soak dried prawns. Roughly chop it.
  2. Yam bean (jicama) and carrots are shredded into long strips.
  3. Heat 4-5 tablespoons oil in a small saucepan and add garlic. Stir until fragrant.
  4. Fry the dried prawns until aromatic.
  5. Combine the yam bean (jicama) and carrots. Stir fry for approximately 5 minutes and then reduce to low heat and cook until the vegetables are tender and cooked—season to taste with salt and pepper.
  6. Allow cooling.


  1. In a large mixing basin, combine wheat starch flour and tapioca flour.
  2. Add boiling water and stir carefully until a transparent dough forms.
  3. Ten minutes later, close it and allow it to rest.
  4. Gradually include oil and knead into a smooth dough.
  5. Divide the rolled-out dough into approximately 30 pieces and shape it into a long sausage roll.


  1. Preparation of the steamboat
  2. 2.  The steaming tray should be lightly greased.
  3. Roll out the skin pastry into a circle with a diameter of approximately 7 cm.
  4. Fill the middle with 1 tbsp filling.
  5. Pleat the skin’s edge and securely wrap it.
  6. Arrange the Chai kueh in a circular pattern on the steaming tray. Brush with oil before steaming.
  7. Steam it until the skin becomes transparent (the estimated time is 12 minutes).
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