Soon Kueh

This is the second time I'd made Soon Kueh, the first one we ate everything and didn't take any pics!! LOL!! PIGS that we are! Soon Kueh is more or less like a large savory dumpling steamed with vegetable filling then eaten with Kecap Manis(an Indonesian sweet and thick soy sauce) and chilli sauce(obviously) on the side.



I'd gotten this recipe for the dumpling skin from a friend and as for the dumpling filling, I used my own which is pretty similar to that of a popiah filling.



Skin dough recipe(for 10 servings/dumplings):
Ingredients:
100g Wheat Starch/flour
50g Tapioca flour
1/4 tsp salt
200ml boiling water,
1/2 tsp cooking oil

Method:
Sift wheat starch, tapioca flour and salt together. Add boiling water & cooking oil and knead it to a smooth dough.
Roll the dough into a jelly roll and divide into 10 portions. Then roll the individual portion into a ball and using a rolling pin, roll that ball into a flattened round sheet to be use as the wrap.
Then take about 1 TBS of filling for each sheet and place onto the flattened sheet. Fold it into a semi-circle and pinch the edges together and you get the dumpling. *The wrap is rather delicate, so don't use too much filling or it will tend to tear.*
Then have an oiled plate(safe for heating) and place the dumplings onto it.
Steamed them for about 10 mins.

Filling:
Ingredients:
1 medium Jicama
1 big carrot
garlic
one handful of dried shrimps
salt, sugar and pepper
Oil

Method:
Soak dried shrimps in hot water to soften. Julienne jicama and carrots. Mince garlic. Drain the shrimps and mince that too.
Heat some oil in a wok, add garlic and minced shrimps. Fried till fragrant and add jicama and carrots. Mix the vegetable and let it simmer to cook till vegetables are softened. Add salt, a little sugar and pepper to taste. *Eliminate dried shrimps if you want it to be totally vegetarian*