Ku Chai Kuih (Steamed Chive Dumplings) 蒸韭菜粿 (蒸韭菜饺子) | Huang Kitchen

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Music: Sunny Holidays by Nicolai Heidlas

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Ku Chai Kuih or Teochew Chive Dumplings is also known as Teochew Hun Kuih. These dumplings are steamed, hence making them a great healthy yet tasty and light snack. Not to forget, it’s also my family’s all time favourite snack. Growing up in a Teochew family, I have always enjoyed my mum’s home cooked teochew delicacies. And this type of dumplings always rekindle fond memories of her and is very close to my heart.

The traditional Teochew Chive Dumpling is made using either rice flour or tapioca flour. However, those commonly sold and popular today are mostly made with wheat starch which yields the signature transparent and crystal like skin. The skill in making Ku Chai Kuih actually lies very much in making the skin. On steaming the dumplings, it should become transparent and has a soft, chewy texture.

The main ingredients for the dumpling’s filling consist of only chives and dried shrimps. Sometimes the best taste does come from the simplest of ingredients. The fragrance of garlic chives and the savoury aroma of dried shrimp enrich the overall taste of this steamed dumplings. In addition, the emerald hue of chives can be seen under the dumpling’s translucent skin making it look so appealing and appetising. You will not stop at one, that I can assure you.

As always, Enjoy!

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