Soon Kueh/Steamed Vegetable Dumplings Recipes

Soon Kueh or bangkwan kueh is my childhood favorite. Making this kueh brought back lots memories of my childhood. I remember helping my grandmother and mom made these during the weekend. Years ago all of us lived together in one big old house and there are many mouths to feed. We don’t have to luxury to go out and eat at the coffee shops so my family will make kuehs like this every weekend for breakfast.


For the dough:

200 grm rice flour
100 grm glutinous rice flour
30 grm of tapioca flour
1 tsp salt
1 tbsp vegetable oil
360 ml boiling water (more or less)

For The filling:

1 medium size jicama/bangkuang – peel and julienned
1 carrot – peel and julienned
¼ cup dried shrimps – soak and roughly chopped
4 shallots – thinly sliced
2 cloves of garlic - chopped
1 tbsp oyster sauce
3 tbsp soy sauce
1 tsp of dark soy sauce
Salt and pepper to taste

1. Heat up some oil in a frying pan, fry shallots until lightly brown. Remove some of it for garnish. Add in garlic and dried shrimps, stir fry for a minute and add in carrot and jicama.
2. Stir-fry for a minute and add in all the seasonings. Stir-fry until well combined. Add in a cup of water and bring it up to a boil. Turn down the heat and covered.
3. Cook until the jicama is soft and water evaporate. Check seasonings and stir in the spring onions. Dish out and set it aside to cool.
4. In the meantime make the dough. In a medium bowl, mix all the 3 flour together. Add in the salt and stir well. Slowly pour in the boiling (do not pour in all at once) Using a wooden spoon and give it a quick stir until the dough come together.
5. Dust the work table with tapioca flour and transfer the dough onto the floured surface. Add in oil and knead well until smooth, adding more tapioca flour if needed. Rest dough for 10 minutes.
6. Divide dough equally in the size of a golf balls. Cover them to prevent drying. Roll out each balls thinly. Place in 1 1/2 tbsp of filling, fold in half and seal edges by pinching the sides together.
7. Place kueh on greased steaming trays, steam over high heat for 10 minutes. When kueh puffs up, it is ready. Remove and brush with oil generously to prevent sticking together.
8. Place kueh on greased steaming trays, sprinkle with some water and steam over high heat for 10 minutes. When kueh puffs up, it is ready. Remove and brush with oil generously to prevent sticking together. Garnish with some fried shallots before serving.

Note: For the leftover soon kueh you can just pan fry them with a bit of oil in a non-stick pan until the skin is golden and crispy.