Soon Kueh

Ingredients
Soon Kueh Skin
100g wheat starch
25g tapioca starch
150g water (100°C)
15g oil
1g salt

Fillings
TBA

Garnishes
crispy fried shallots
chopped spring onion
chopped coriander leaves or spring onion
sambal
sweet soya sauce

Directions
Filling

• TBA

Dumplings

• put both flour together in a bowl
• combine water, oil and salt in a pan and cover the top with stainless steel bowl (to prevent evaporation) and bring to a boil
• once the water get into rolling boil, add the flour and quickly keep stirring using a wooden spatula till all floor absorbed the water evenly
• remove the dough to a working surface and keep kneading till dough is even, smooth and springy
• put the dough under a covered bowl to prevent drying
• prepare a plate and glaze it with oil (preferably onion+garlic+ginger oil)
• take a small piece of dough and use a rolling pin to roll thin
• use a round cutter (I just use a small bowl) to cut round shape, fill with fillings, fold over and pinch the edges together to form half circle
• place on the prepared plate and steam for 10-12min ... you should be able to smell the fragrant of the dumpling when it is ready (do not open the steamer cover too early to check)
• immediately after removed from the steamer, glaze each soon kueh with oil
• add garnishes and eat with sambal and dark sweet sauce... yummm

Foodnote: Actually this recipe is similar to the dumpling but with slightly more oil. Texture is nice, soft and chewy. It is quite easy to make so will definitely be making this again from time to time.

To freeze: keep raw soon kueh uncovered in the fridge on a tray for 1-2hr. Transfer to a covered container. When it is ready to be consumed, steam from frozen.