Kanom Kui Chai

Kanom Kui Chai

About This Project

 

Kanom Kui Chai (Steamed Chives Dumplings)

Ingredients for flour preparation

Tapioca Starch 500 g (125 g)
Rice Flour 250 g (65 g)
Boiling water 3 + 1/2 cup (1 1/2 + 1/8 cup)
Water 1 cup (1/4 cup)
Vegetable oil 3 tablespoons (1/2 + 1/8 tablespoons)

Filling

Sliced Kui Chai 2 kg
Baking soda 1 teaspoon
Salt 2 teaspoons
Sugar 4 tablespoons
Oil 3/4 cup

Sauce 

Water 4 cups
Salt 1 tablespoon
Vinegar 1/4 cup
Black soy sauce 1/2 cup
Sugar 1/2 cup
Ground chili pepper with vinegar 1/4 cup

Method

1.Prepare the sauce by mixing all the ingredients in the pot over medium heat until boiling, leave until cool

2.Make the filling by mixing Kui Chai, baking powder, salt, sugar and oil together. Set aside for 1 hour to soften the leaves. Pour into the sieve to drain

3.Make the dough by mixing tapioca starch and rice flour together in a mixing bowl. Put boiling water and sit with a wooden spatula. When the dough is warm to the hands, gradually pat some cooking oil & water into the dough and continue to knead until the dough is formed

4.Divide the dough into small pieces and roll it between your hands into a ball. Press it with rolling pin to flatten dumpling skin. Fold the dumpling, be sure to close the edges by pinching the edges together. Grease the bottom of a tray with cooking oil, then put dumpling in the tray

5.Steam on boiling water for about 10 minutes. Pat the oil once again to prevent them from sticking

6.Sprinkle with garlic on a plate and serve with sauce