Print Options:

Crystal Skin Dumplings with Salted Fish and Bamboo Shoot Fillings

Yields1 ServingPrep Time45 minsCook Time15 minsTotal Time1 hr

Essentially, this recipe is a Teochew Soon Kueh (or Teochew Dumpling) recipe. It includes bamboo shoots in this soft dumpling - an addition that is slowly disappearing in Teochew Soon Kueh!

To Make Salted Fish & Bamboo Shoot Fillings – To Yield About 350 Gram
 70 ml cooking oil
 10 g garlic, diced
 50 g shallots, diced
 50 g good quality salted fish, soaked and cut into cubes
 70 g cai poh, pickled radish, rinsed
 130 g fresh bamboo shoot, boiled in hot water for 10 minutes and diced
 130 g jicama, diced
 3 g salt
 4 g good quality white pepper
 3 g Ajinomoto
To Make The Dumpling Skin
 70 g wheat starch
 70 g tapioca starch
 15 g potato starch
 1 g salt
 20 g sugar
 25 ml lemuni extract, 5 gram dried lemuni leaves blended with 20 ml hot water
 260 ml water
 1 tbsp cooking oil
To Make Salted Fish & Bamboo Shoot Fillings – To Yield About 350 Gram

Preheat a KENWOOD Cooking Chef to 140 degree Celsius. Fix with machine with a flexible beater.


Add in cooking oil and sauté garlic and shallots for 10 minutes or until browned.


Add in salted fish, pickled radish, bamboo shoot and jicama and cook for another 15 minutes until fragrant slowly exudes.


Season with salt, pepper and seasoning. Keep aside until ready to use.

To Make The Dumpling Skin

Mix together wheat starch, tapioca starch, potato starch, salt and sugar in a bowl, mix to combine.


Heat up lemuni extract and water till boiling and pour the hot water into the flour mixture.


Mix vigorously and add in oil to combine. Let cool for 30 minutes. Roll the dough into a log and divide the dough into 10 smaller doughs each weighing 24 gram. Flatten the dough and wrap with salted fish and bamboo shoot fillings, mould the dumplings to your desired shape. Steam for 15 minutes or until cooked.