Koo Chai Kueh (crystal pastry version) / Chinese Chive Crystal Dumplings 韭菜粿

Chai Kueh (菜粿), or vegetable dumplings, are a speciality of the Teochew dialect group from Southern China. There are three basic types of vegetable dumpling; they are Chinese chive (koo chai) dumplings, jicama (yambean or bangkwang) dumplings and bamboo shoot (soon) dumplings.
These dumplings can be made with either a rice flour pastry or a wheat starch pastry depending on preference. The rice flour version is usually made into a flat round shaped dumplings. The wheat starch version is usually wrapped up into a crescent shape and the pastry will turn translucent after steaming and look more spectacular.
The filling, apart from the main ingredient in each type of dumpling, may include some shredded or minced pork, fresh prawns, Chinese celery, Chinese dried mushrooms, fried peanuts, dried shrimps, fried beancurds or lard croûtons. However the main ingredient usually carries the main bulk of the filling.
For my homemade version of Chinese chive (koo chai) dumplings, I decided on the wheat starch pastry and I also added a lot more meat to my dumplings so they become a more sustainable snack. However please adjust the ingredients of the filling according to your preference.

Makes approx. 15 dumplings

[Ingredients]
Crystal Pastry:
160g wheat starch 澄麵粉
20g tapioca starch
1/2 teaspoon salt
250ml (1 cup) boiling water
2 teaspoons lard, or peanut or canola oil

some shallot or garlic flavoured oil

Chinese Chive Filling:
200g Chinese chives
1/4 teaspoon salt
1 tablespoon canola oil

150g minced pork
Marinade for minced pork: 2 teaspoons light soy sauce; 1/2 teaspoon salt; 1/2 teaspoon sugar; dash ground white pepper; 1/4 teaspoon sesame oil; 1 teaspoon potato starch 生粉

3-5 dried shiitake mushrooms, soaked
25g dried shrimps, soaked
1 clove garlic, minced
1 tablespoon canola oil
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[Preparation]
Chinese Chive Filling:
1. Marinate the minced pork for about 1/2 hour. Dice the soaked mushrooms and shrimps. Rinse and cut the Chinese chives into approximately 1cm length.
2. Heat a wok until hot. Add 1 tablespoon oil and briskly stir-fry the Chinese chives for about 20 seconds. Season with 1/4 teaspoon salt. Immediately dish up to a plate lined with paper towel to absorb excess moisture from the chives.
3. Add another tablespoon oil to the clean wok. Add minced garlic and stir-fry briefly until fragrant. Add marinated minced pork, diced mushrooms and shrimps. Taste and adjust seasoning if necessary. Stir-fry until the meat is cooked and dried. Dish up to a plate to cool. Stir in the drained chives. Set aside.

Crystal Pastry:
Put wheat starch, tapioca starch and salt into a mixing bowl. Pour in boiling hot water and stir quickly with a pair of chopsticks to mix into a dough. Wait briefly until the dough cool down slightly and then knead the dough until smooth and pliable. Add lard and knead in to mix well. Divide into 15 equal portions (or 18-20 smaller portions if you preferred). Round each piece of dough into a ball. Cover the dough balls with a moist teatowel or cling wrap.

After adding boiling water, the dough should look lumpy, rest for a few minutes before proceeding to allow the starch to properly absorb the moisture.

After resting, knead the dough until smooth.

Add lard (or oil) and knead to mix in.

To make the dumplings:
1. Lightly grease the smooth working surface and the flat sides of a Chinese cleaver with a little canola oil. Flatten a dough ball with the greased cleaver into a round wrapper. Lift up the wrapper from the working surface with the blade of the cleaver.
2. Place a tablespoon of filling in the middle of the wrapper and fold the wrapper in half into crescent and seal the edges. Pleat the edges if desired.
3. Place the wrapped dumpling on a greased plate sealed side up. Repeat filling and wrapping with the remaining dough balls and filling.
4. Steam over high heat for about 10 minutes. Remove from heat and brush with some shallot or garlic flavoured oil. Serve hot with chilli sauce.

Taste: Translucent, slightly bouncy pastry with delicious Chinese chive filling
Consume: Best served hot
Storage: Cover and store in the refrigerator, re-steam or shallow-fry before serving.
Recipe References: –