sambal

sambal

Saturday, February 9, 2013

Steamed Vegetable dumpling

Depends on where you found this snack, local people call them differently. In Indonesia, we call them choipan. They could be found at some traditional market sold in pack of five with chilli sauce on the side. Hubby's family known them as kokcai (not sure about the spelling). Recently we tried to recreate them in our kitchen. The dumpling skin recipe was adapted from Nasi Lemak Lover and the filling was adapted from Kumpulan Aneka Resep.

Dumpling filling :
1 tbs cooking oil for frying
5 cloves garlic, minced
3/4 medium size jicama, cut into match stick size or rough shred with a shredder. Squeeze out excess juice.
1/2 c dried shrimp, soaked in hot water, drained and ground with food processor
2 tbs sugar

Method :
Stir fry minced garlic with oil until fragrant. Put in ground dried shrimp. Stir around for about 2 minutes. Put in jicama and stir well. Stir every minute and cook for about 5 minutes or until jicama becomes  soften. Put in sugar and mix well and turn off the stove.

Dumpling skin :
100 gr har gaw flour (look at picture)
70 gr tapioca starch
1/4 ts salt
4-5 tbs cooking oil
220 gr boiling water (about 0.92 cup)
Har gow flour - found in asian grocery store - or use rice flour as subtitute

Method :
Mix the dry ingredients in a bowl and stir to combine.
Pour in the hot water and stir to combine. Add about 1 tbs of cooking oil and mix well.
Let it sit to let the flour cook and also cool off a bit so it could be handled by hand. Knead well and add extra oil a bit at a time until the dough is no longer sticky.

Garlic oil sauce :
2 tbs cooking oil
5 cloves garlic, minced.

Method :
Fry the garlic in cooking oil until golden brown. Set aside all together with the oil.

Chilli sauce :
10 big red chilli, boil in hot water for about 5 minutes, drain.
2 cloves of garlic
1/2 c of water
2 tbs vinegar
1/2 ts salt or to taste
3 tbs sugar or to taste

Method :
Using a mortar/pestle or a food processor, grind the garlic and chilli until fine. Mix the garlic chilli combination with the rest of the ingredients until stir well until become chilli sauce.

Short cut for chilli sauce :
Here in US, it's harder to find big red chilli, most of the chillies are green. So I use sriracha sauce as the base for my chilli sauce. The sriracha I use came in a glass bottle and has more acid in it already so I only need to put sugar and garlic paste accordingly. The other sriracha that has green cap has a bit thicker consistency and less acidic so vinegar and water also sugar would be needed to make it to the right taste.
Sriracha sauce - my short cut to garlic sauce

Putting all together :
Roll out the dough with a rolling pin until they become thin enough and cut into round shape. For me, it helps to work with a bit of dough at a time unless you're good at it. :) Put the filling in and fold the dough skin half and secure by pinching the dough skin together. The ending product should look like a half circle.

Put the dumpling on a well oiled plate and steam until the dumpling skin turn translucent.

Place the dumpling on the serving plate. Drizzle some garlic oil sauce and serve with chilli sauce on the side. Enjoy.

Dumpling from the market near my parents' house. Ours looked pretty close and as yummy. :)