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Chai Kuih/Vegetable Dumplings

These are classic street-food snacks in Malaysia. They are filled with stir-fried yam bean or also known as jicama. For vegetarian option, you can omit the dried shrimps and adjust the seasoning with extra sugar and sea salt. The wrapper is made from tapioca and wheat starch, which give it a soft, slightly chewy and springy texture.

Chai Kuih/Vegetable Dumplings


1 Kg Yam Bean/Jicama/Sengkuang, grated
300 grams Carrots, grated
5 Shallots, sliced
4 Tbsp Dried Shrimps, soaked, drained well & chopped
3 Tbsp Peanut Oil
2 tsp Sugar
Sea salt to taste

200 grams Wheat Starch
100 grams Tapioca Starch
500 ml Boiling Water
2 to 3 Tbsp Vegetable or Shallot Oil

40 pieces of 2 ½ by 2 inches of Banana Leaves (optional)
Some Vegetable or Shallot Oil, for brushing
Chili sauce
Soy sauce


In a large pan or wok, cook the shallots on a medium heat until they are golden brown in color, and push it aside.

Turn the heat on high and mix in the chopped dried shrimps. Cook until crispy and mix together with the shallots. Then add yam beans and carrots. Stir and add some water, and season with sugar and sea salt. Cook for another 5 minutes and let cool completely.

Make the wrapper: Place wheat & tapioca starch in a mixing bowl, and gradually add the boiling water. Mix well with a spatula or wooden spoon. Then add about 2 Tbsp of vegetable or shallot oil, and mix well. When the dough is cool slightly, knead with your hand until smooth. Cover the dough and let it rest for about 20 minutes. Remove the saran wrap and place the dough on a floured surface. Divide the dough into smaller pieces. Roll the dough into cylinders, (Cover the dough with a saran wrap); cut each cylinder into about 15 grams pieces. Press a piece of dough flat using your hand. Then roll out with a rolling pin into a thin 4 to 5 inches diameter circles. Alternatively, use a dumpling press, if you have.

Make the dumplings: Place one heaped Tbsp of filling into the center of the wrapper, fold into a semi circle and seal the edges. Then place onto a piece of banana leaf, if using. Repeat the process with the rest of the wrapper and filling. Place the dumplings in a steamer and brush lightly with vegetable or shallot oil. Steam over high heat for about 10 minutes. Serve warm with some soy and chili sauce.

Makes 40 pieces of Vegetable Dumplings.


  1. i like to eat chai kuih very much. .. thanks for sharing.

  2. Very well made and edited video. Thanks for sharing.

  3. Hi,

    may i know where do you buy the dumpling presser?

    1. I bought the dumpling skin press from a kitchen and restaurant supply shop in Chinatown, Vancouver.

  4. Hi,

    If I can't find jicama, can I use turnip instead?

    1. Sorry, I don't think it'll work. Jicama is sweet and turnip is pungent.

  5. hi..Thanks for this good dumplings. I have some left over dough after making this delicious dumplings, can you suggest what else can I do?


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I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W