Crystal Dumpling Chai Kueh (Steamed Dumplings) recipe

Crystal Dumpling Chai Kueh (Steamed Dumplings)

by Tham Jessica (@jessieinthekitchen)
Prep Time
Cook Time
Total Time

Chai Kueh is a traditional Chinese steamed dumpling filled with a savory mixture of jicama, carrots, and dried shrimps, seasoned with oyster sauce and white pepper.


20 Servings
(1 serving = 1 dumpling)


  • 500g
    jicama, peeled and shredded
  • 1/2
    carrot, shredded
  • 50g
    dried shrimps, minced
  • 2tbsp
    minced garlic


  • 1tsp
  • 1tsp
  • 1tbsp
    oyster sauce
  • 1tsp
    white pepper
  • 1/2cup

Dumpling Skin

  • 100g
    wheat starch
  • 60g
    tapioca flour
  • 1/2tsp
  • 1tbsp
    cooking oil
  • 220mL
    hot boiling water


Filling Preparation

  1. Heat some cooking oil in a wok, sauté minced garlic and dried shrimps until fragrant. Add shredded jicama and carrots, stir fry until soft and fragrant. Set aside to cool.

Dumpling Skin Preparation

  1. In a mixing bowl, combine all ingredients except boiling water. Mix well. Pour in boiling water, mix with a spatula or dough cutter, knead into a soft dough. Cover and let it rest for 15 minutes.

  2. Divide the dough into 25–30g-sized balls, flatten and roll out each one. Fill with the prepared filling and seal, avoiding overfilling.

  3. Line a bamboo steamer with parchment paper, place the filled dumplings inside. Steam over high heat for seven minutes.

  4. After steaming, brush each chai kueh with scallion oil while hot. Serve with red chili oil or garnish with crispy fried onions and chopped spring onions. Enjoy!

Tips & Tricks

  1. Add boiling hot water to the flour mixture when making the dough.

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Recipe by

Tham Jessica


I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t e... Read More

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