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Crystal Dumplings or Chai Kuih

A delicious vegetable dumplings that is filling and so tasty.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Snack
Cuisine: Chinese
Keyword: bangkuang, dim sum, jicama, kohl rabi, sengkuang, tapioca flour, wheat starch
Servings: 24 pieces
Cost: £5.00


  • Steamer with steaming tray,
  • A tea towel Perforated non-stick baking parchment or grease-proof paper to line steaming tray.
  • A pair of tongs
  • Rolling Pin
  • Pastry brush
  • Frying pan
  • A pair of chopsticks or a wooden spoon or somethingsimilar for stirring the dough



  • 1 piece (500g) Bangkuang or jicama or kohlrabi, or broccoli stems, hard skin removed, cleaned and  julienned, grated or coarsely chopped ½
  • 1/2 small 100g carrot julienned, as above
  • 2 cloves garlic, chopped    
  • 1 tsp 1tsp Chopped coriander (optional)  
  • Salt & pepper to taste, or seasoning

Wrapper dough

  • 120 g Tapioca flour
  • 180 g wheat starch extra flour for dusting
  • 475g Boiling water
  • 2 tbsp Flavourless cooking oil  
  • pinch of salt
  • garlic oil for greasing, or extra oil for greasing


Tomake the filling:

  • In frying pan, spray with calorie-controlled spray. Or use 1 tbsp cooking oil. Then add in chopped garlic and fry until lightly coloured.
  • Add in the julienned vegetables and toss until wilted.
  • Season with salt and pepper and add in the chopped coriander. Toss and then dish out on a plate. Set aside to cool.

To make the wrapper:

  • In a bowl, mix the 2 flours together and then pour in the hot boiling water.
  • Stir with a pair of chopsticks so that it becomes a sticky mass. Let is cool a bit and then add in 2 tablespoons of oil.
  • Mix and then turn out on a lightly floured surface and knead it until smooth. The dough should be firm. If it is too hard, add a table spoon or of water and knead until smooth. Set aside for about 20 minutes.
  • Set up steamer.

To wrap:

  • Roll the dough to about 2-3 mm thick. (you can make the wrapper as thin as you want).
  • Use around cutter to cut circles.
  • Put a tbsp of the filling in the centre of the wrapper and gather up the edge to forma circle or a semi-circle.
  • Or the dough can be divided into 20 to 24 pcs and individually rolled out to a circle.
  • Repeat until you use up all the filling or the wrapper.
  • Place the perforated paper on the steaming tray. Arrange the dumplings so that itdoes not touch.
  • Brush with the garlic oil.
  • Steam for 15 to 20 mins until the wrapper is transparent.
  • Lightly brush with oil again and gently remove from the steam and arrange on a plate to serve.
  • If you need to make a lot of it, you can stack them after cooking provided you brush the dumplings with oil to prevent them from sticking.
  • Serve with chili sauce.