Chai Kuih (Crystal Dumplings) with Jimaca & Chives Filling 🥟 水晶菜粿，沙葛粿和韭菜粿的詳細做法 [My Lovely Recipes]

The hardest part of making Chai Kuih is the dumpling skin and dough. It will become very sticky if put more water. If you have experience in making dumplings, then this is not hard for you to make a beautiful crystal dumplings. Just need a few practice and patience If you are first time on making dumplings.
I have seen Li Ziqi steaming cakes with mulberry leaves before. Inspired by her, we also tried steaming Chai Kuih with mulberry leaves this time. Letting the Chai Kueh taste a bit more scent of mulberry can help reduce the greasy feeling, on the one hand, it can also reduce the waste of disposable baking paper.
🖨️ Print This Recipe or Adjust Serving Size :
bit.ly/32DqWha
🔪 Preparation Time: 1 hour
🍲 Cooking Time: 20 Minutes
🍽️ Quantity: 26 pieces
🌱 INGREDIENTS
🥟 Crystal Skin Dough
-150g Wheat Starch
-90g Tapioca Starch
-330ml Boiling Water
-0.5tsp Salt
-2tbsp Cooking Oil
🧄 Garlic Oil
- 2cloves Minced Garlic
- 2tbsp Cooking Oil
🌰 Jicama Filling
-220g Shred Jicama
-40g Shred Carrot
-3cloves Minced Garlic
-15g Dried Shrimps
-1tbsp Cooking Oil
-1tbsp Oyster Sauce
-0.25tsp Sugar
-Some Pepper
-80ml Water（Soaked dried shrimps）
🥬 Chives Filling
-160g Chives
-3cloves Minced Garlic
-15g Dried Shrimps
-1tbsp Cooking Oil
-1tsp Oyster Sauce
-0.25tsp Sugar
-Some Pepper
👩‍🍳INSTRUCTIONS:
🥬Filling
1. Soak dried shrimps for 1 hours, dry and minced it.
2. Jicama and carrot peel skin and shred.
3. Cut chives into small pieces.
4. Sauté minced garlic oil and set aside.
5. Sauté all minced dried shrimps and garlic.
6. Separate half portion into chives. Adding oyster sauce, sugar and ground pepper. Mix well and set aside.
7. Adding shred jicama and carrot into pan mix with sauté garlic and dried shrimps, seasoning with oyster sauce, sugar, ground pepper and soaked dried shrimps water. Stir fry until the water has evaporated then set aside.
🥟 Crystal dumpling
1. Shift wheat starch and tapioca flour, then add in salt.
2. Pour boiling water and stir well.
3. Add in oil and stir until the dough absorbs oil.
4. Wait until the dough cold down knead the dough with hand until smooth.
5. Cover the dough with wet fabric and let it rest for 10 minutes.
6. Divide the dough into 26 pieces, each of it around 21g.
7. Flatten the dough and roll the edges until thin.
8. Put in fillings fold and pinch the edges together then pleat up the edges neatly and decoratively.
9. Put a piece of baking paper or apply a layer of oil to avoid sticky, then put in crystal dumpling
10. After water boiling, steam with high heat for 10 minutes.
11. After steamed, apply garlic oil on each crystal dumpling while it still warm.
💡Tips :
1. Must use boiling water, otherwise the dough cannot be formed.
2. Dried shrimp is an important ingredient of this dish, so you need to choose good dried shrimp. We use Perak Tanjung Piandang's dried shrimp.
3. After filling and shaping, you can keep in refrigerate. Just steam it when you want to eat.
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製作水晶菜粿最難的部分是水晶皮和麵團。水份過多就會造成麵團很粘很軟，要包餡料時會很粘手也很難掌握。如果你有包餃子的經驗，包菜粿就難不倒你啦。如果是新手的話，多一點耐心和練習就能包出美美的水晶菜粿啦！
之前看過李子柒用桑葉蒸糕點，受她啟發我們這次也試試用桑葉蒸菜粿。讓菜粿吃起來多了一股清幽桑香味兒能幫助減少油膩感，一方面也可以減少浪費一次性使用烘培紙可謂一舉兩得。
🖨️打印這食譜或調整食譜的份量 :
bit.ly/2Cn1q57
🔪 準備時間 ：1小時
🍲 烹飪時間 ：20分鐘
🍽️ 份量 ：26粒
🌱 食材
🥟 水晶皮
-150克 澄粉
-90克 木薯粉
-330毫升 滾水
-0.5茶匙 鹽
-2湯匙 食油
🧄 蒜頭油
- 2瓣 蒜米
- 2湯匙 食油
🌰 沙葛內陷 （大約13份）
-220克 沙葛絲
-40克 蘿蔔絲
-3瓣 蒜米
-15克 蝦米
-1湯匙 食油
-1湯匙 蠔油
-0.25茶匙 糖
-適量 胡椒粉
-80毫升 清水（浸泡蝦米）
🥬 韭菜餡料 （大約13份）
-160克 韭菜
-3瓣 蒜米
-15克 蝦米
-1湯匙 食油
-1湯匙 蠔油
-0.25茶匙 糖
-適量 胡椒粉
👩‍🍳做法：
🥬餡料
1. 蝦米浸泡1個小時，瀝乾、切碎備用。
2. 沙葛和蘿蔔削皮刨絲。
3. 韭菜切小段。
4. 炸香蒜頭油備用。
5. 熱鍋下油，將「沙葛餡料」和「韭菜餡料」的蝦米和蒜米一起炒香。
6. 把炒香的蝦米蒜米分一半加入韭菜中，再加入蠔油、糖和胡椒粉，攪拌均勻備用。
7. 把沙葛絲和蘿蔔絲加入鍋中（還剩餘一半的蝦米蒜米），加入蠔油、糖、胡椒粉和浸泡蝦米的水。炒至收水，放涼備用。
🥟 水晶皮
1. 將澄粉和木薯粉過篩，加入鹽。
2. 倒入滾水，用器具攪拌至均勻。
3. 加入油，攪拌至油被吸收。
4. 等麵團沒有這樣熱後再用手揉成表面光滑麵團。
5. 用布蓋好，放涼休面10分鐘。
6. 把麵團分成26份，每份大約21克。
7. 將小麵團壓平和擀薄。
8. 放入餡料包好。
9. 在蒸鍋裡放上烤紙或抹上一層油，才放上包好的菜粿，這樣才不會粘鍋。
10. 水煮滾後，大火蒸10分鐘。
11. 蒸好後，乘熱在每一粒菜粿抹上蒜頭油和蒜米酥。
💡小貼士
1. 滾水一定要滾哦，不然麵團無法成型。
2. 蝦米是重要的食材，所以要選用好的蝦米菜粿才會好吃。我們買的是霹靂漁村角頭蝦米。
3. 包好餡料後可以冷藏起來，想吃的時候蒸熟就可以吃了。
如果你喜欢我们分享的食譜影片，请点赞 👍和分享给你的朋友圈。
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#MyLovelyRecipes #CookingASMR #ShotByMi #DimSum
🎼 Music ------------------------
Music: Asian Piano Sentimental Music by @OrangeHead
Listen: • Asian Piano Sentimenta...
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📷 Camera Equipment--------------
@xiaomi Mi9
Apexel 85mm Portrait Lens
Boya MM1 Microphone
Ulanzi TT20 Table Tripod
Shot by @Filmicpro
Edited by Adobe Premiere Pro
---------------------------------------------------
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[@user-iu5sz1vy2s]

Thank you for sharing 👍👍👍❤️❤️❤️

[@chintanasuthichai1247]

Thank.you​very​much​i​love​this​ chai​ kuit

[@XiaoYen.AhSeng]

Glad you like it 😊❤️🙏 wishes you have a great weekend

[@sailormoon8265]

Damn this is some quality cinematography!! I'm totally trying this recipe!

[@XiaoYen.AhSeng]

Thank you 😊

[@sharlenekitchen9362]

Look very nice! Beautiful videography too!!

[@XiaoYen.AhSeng]

Thank you ❤️

[@user-ly8dp2lx3p]

用桑葉墊底很讚！感恩分享！韮菜饀可再加粉絲、蛋。

[@XiaoYen.AhSeng]

谢谢你喜欢哦 🙏❤️😊 馅料可以自由搭配自己喜欢的食材

[@kathyy1653]

Made this today with a taro and dried shrimp filling my in laws makes in Indonesian. Texture is very chewy and delicious. Only part is that I havent mastered is the folding skills to create the nice pleats. Thank you so much for the recipe. Making this made us feel like we are back home with the family.

[@XiaoYen.AhSeng]

We are happy for your review 🙏🙂♥️ the folding skills will be getting better when you practice more. Glad that you and your family like it, hope the pandemic getting settle soon so we all can gathering with our family.

[@alliewong1321]

我笫一次学做，非常成功，非常棒，改次可以自己做來吃了!!

[@XiaoYen.AhSeng]

很开心你第一次就试做成功哦，真高兴。谢谢你喜欢，祝你周末愉快 ♥️

[@feimoon]

我刚刚做了，非常成功，这是一个完美的食谱，可以做出晶莹剔透又好吃的菜粿。唯一不一样的是我只是多加了10ml的热水，然后趁热用力搓揉粉团，吃起来就非常Q弹又有嚼劲，不会粘牙。谢谢po主的好食谱

[@Eng-vw8zy]

拍摄的很好,很棒好想學做感谢分享

[@XiaoYen.AhSeng]

谢谢你的赞赏😘

[@ngchihqing681]

谢谢

[@siewtengtan6699]

Look very nice。 will try it. Can i ask if we can freeze it to steam later whenever want to eat or to steam it and freeze it instead? Tq

[@XiaoYen.AhSeng]

Hi, I tried to freeze it before. It's ok, but the texture is not as good as the fresh made one.

[@tansiewnai477]

你好棒👍

[@XiaoYen.AhSeng]

謝謝你😘

[@Ada-jj9gp]

🙏🙏谢谢分享~拍摄得非常不錯，有详细交代食材及做法，已订阅了唷🌷🌷！

[@XiaoYen.AhSeng]

謝謝你的喜歡和訂閱。有了你的鼓勵我們會努力分享更多好食譜食譜。🙏😊❤️

[@GChew1971]

谢谢分享 。 请问蒸好的菜粿放凉后 ，皮会变硬吗？

[@XiaoYen.AhSeng]

如果皮比較厚的話會硬，尤其是折口的地方。所以盡量把皮擀薄一點，也可以剪掉折口多餘的皮。

[@olivialim8760]

很用心拍摄的作品，看了很喜欢。桑叶的果实是桑shen 是吗？那种深紫色的酸甜小果实？

[@XiaoYen.AhSeng]

很高兴你喜欢我们的作品❤️是的，是桑葚。

[@user-kv1mc9hz1x]

@@XiaoYen.AhSeng a

[@macyfok6705]

很想吃🤤🤤🤤

[@XiaoYen.AhSeng]

有空做來吃吧😁

[@macyfok6705]

@@XiaoYen.AhSeng 好的，谢谢！

[@vister6757]

Thank you for the recipe. I have seen many recipes and some use wheat starch & rice flour; wheat starch & potato starch; wheat starch & tapioca starch. The ratio some is 1:1 some is more wheat less tapioca/potato some more tapioca but less wheat flour. Do you know what kind of difference skin texture do different combination starch flour & ratio produce? I hope you can share some light of you do know. Thanks.

[@XiaoYen.AhSeng]

You are welcome 😊 What I know is, wheat starch and rice flour will come out a no transparent version, the texture is not chewy. Wheat starch & potato starch is very similar to wheat starch & tapioca starch but might less chewy a bit.

[@yingkhiunyap5921]

小雁请问你用的是什么粉？木薯粉有多种牌子的，澄粉还是汀粉？试过几次都是失败的，包的时候皮会烂蒸好了不透明！热水太约是几度？谢谢你❤️

[@XiaoYen.AhSeng]

你好，热水煮滚马上就要倒下去烫哦。至于牌子呢我没多加留意呢，都是超市买得到的。是澄粉。

[@maggiewong7822]

👍

[@vister6757]

Instead of wheat flour may I substitute it with rice flour?

[@XiaoYen.AhSeng]

Can, but the skin will not transparent. And the texture will be different.

[@norhayatiyunos3586]

Sorry may i know, when steaming, must we boil the first before we put the bamboo basket or we put the basket first than on the fire? Thank you🙏

[@XiaoYen.AhSeng]

Hi, both methods are suitable for these dumplings. But the steam time only count when the water is boiling.

[@norhayatiyunos3586]

@@XiaoYen.AhSeng thank you very much for your reply 🙏👍

[@anna-ql7qf]

你好，请问如今晚包了明早才蒸做早餐可以吗？怎样收藏呢？需要放冰箱冷藏？谢谢你

[@XiaoYen.AhSeng]

你好，可以的。收冰箱冷藏或者冷冻起来要吃的时候再蒸来吃都可以。

[@ngchihqing681]

请问面团要搓久吗·我的面团不够韧任所以才破·今天做的比昨天好

[@XiaoYen.AhSeng]

一開始麵團很燙所以只能用刮刀攪拌，當它溫度降低後再用手揉搓至水份和油都被吸收，這個過程大概需要10-15分鐘。然後給它休面10分鐘。恭喜你做得更好了！👍👍

[@geminibabe3094]

What is wheat starch (normal flour) ? Can I just use tapioca starch?

[@XiaoYen.AhSeng]

It is made from wheat flour, but goes through an extra process to make it gluten free. The texture is different from tapioca starch so I mixed it.

[@geminibabe3094]

@@XiaoYen.AhSeng Thanks for your reply. I found this at supermarket just now. Will try to make either by tomorrow or next week 😊

[@chonghuiying9580]

冷藏的话能收多久？

[@XiaoYen.AhSeng]

蒸好的不合适收冷藏哦，建议当天吃完比较好。

[@jennyla1165]

你好，你最后的屏幕说可以冷藏，冷藏的意思是把它冻起来吗？那可以放多久呢？

[@XiaoYen.AhSeng]

你好，是的冷冻起来，1个月或更久都没问题，只是吃起来没那么新鲜了。

[@jennyla1165]

@@XiaoYen.AhSeng 那需要解冻后再蒸吗？

[@XiaoYen.AhSeng]

不用，可以直接蒸

[@jennyla1165]

@@XiaoYen.AhSeng 好的 非常谢谢你的回应。😘

[@wowitsserene]

请问wheat starch是jagung粉吗？

[@XiaoYen.AhSeng]

Wheat starch不是jagung 粉哦

[@geminibabe3094]

我也是搞不清楚什么是wheat starch?

[@chaokaheng7845]

是澄粉

[@chaokaheng7845]

去蛋糕材料店找wheat starch,有的。问店员。

[@Hklaus-mn9fd]

人生8大恩 知恩不报将遭报(图) 人在世上活一辈子，身边所拥有的一切并非都是理所当然，很多时候都是上天，或是亲朋好友给予的。因此知恩、感恩，才是身为一个人应该具备的品行。若不知感恩，甚至过河拆桥，那么终有一天，一定会为自己带来灾厄，甚至祸延子孙。而综观人世，有8大恩情是需要我们时刻牢记的。到底是哪8大恩情呢？让我们一起来看看。 发表时间： 2020-11-06 15:00:00 恩情 品行 父母 贵人 1、天地呵护之恩 人生活在天地之间，食衣住行可说都是天地所给予，才能在其中成长，并安度一生。正因如此，古人对天地十分尊崇，讲究天人合一，敬畏鬼神，信奉因果。而现代许多人由于信奉无神论，喜欢斗天斗地，不信恩果，到头来也将难逃灾祸。 2、父母养育之恩 母亲十月怀胎，一朝分娩后，父母无不呕心沥血，耗费大量时间精力，将我们养育成人。父母的养育之恩，终身难报，因此一定要好好孝顺父母，切莫做不孝子女。 3、良师培养之恩 从我们启蒙所接受的教育开始，老师的影响是十分深远的，有时甚至是决定性的。因此无论将来的志向是文是武，若能遇良师导引，可说是终身受益，所以良师之恩，当衔环相报。 4、贵人提携之恩 千里马常有，伯乐却不常有，君不见世间多少千里马，终其一生郁郁不得志？人的一生，若能遇到一两位赏识自己，并给自己机会的贵人，真的要好好珍惜。日后功成名就之时，也别忘了他们的恩情。 5、智者指点之恩 人的一生会遇到许多十字路口，但关键的选择可能只有少数几次。若在关键时刻有智者给予指点，那么当下可能会令我们感到茅塞顿开，或者悬崖勒马，从而步上更光明的前途。果真如此，那么日后若有缘再相遇，千万不要吝于表达我们的感恩之情。 6、雪中送炭之恩 天有不测风云，人有旦夕祸福。人生难免会遭遇急难、身处绝境。这时若有人从旁协助，出钱、出力帮助自己绝处逢生，那么不管对方是路人还是熟人，此恩都不能或忘。。 7、夫妻甘苦之恩 夫妻本是同林鸟，大难来时本来就当互相扶持，而不是各自飞。每个成功的男人，背后都有一个伟大的女人在默默支持奉献。一个和睦的家庭，是需要夫妻用心经营的，切莫因为功利而忘却了过往相扶之恩。 8、兄弟手足之恩 兄弟姐妹之间就像手足，都是父母的血脉，也在同一个家庭成长，同样的亲情同一个根。当然手足之间难免会有矛盾，但手足情深，互相帮助的时候还是比较多的。 看中国版权所有 Copyright © 2001 - 2020 网址: www.secretchina.com/news/gb/2020/11/06/951585.html ......

[@ngchihqing681]

请问包馅料皮会烂.什么原因

[@XiaoYen.AhSeng]

請問是皮爛還是破？在包裹過程破還是蒸好的時候？因為，不同狀態和情況比較好分析答案給你。

[@ngchihqing681]

包裹过程破

[@XiaoYen.AhSeng]

第一，可能是熱水不夠熱，燙麵不夠麵團就少了韌性，所以拉扯時容易破裂。 第二，可能你擀得太薄了。 我也是有不小心弄破。要吃皮薄的菜粿就要自己包裹的時候要輕手拿和捏，而皮弄厚些不容易破。

[@ngchihqing681]

明天再试·谢谢

[@XiaoYen.AhSeng]

祝你成功！記得熱水要大滾後直接倒進粉裡攪拌哦。