Soon Kueh (Bamboo Shoot and Turnip Dumpling)

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“Soon Kueh” – a traditional Teochew  snack that is usually eaten during breakfast or tea time, is a steamed dumpling typically filled with bamboo shoot, turnip, dried prawns and mushrooms. Those that are sold outside don’t normally have bamboo shoot in them as it is costlier than turnip. So if you want the taste of bamboo shoot in your Soon Kueh, make them yourself. It’s not difficult to make this yummy snack, just follow my video and and recipe below and you’ll be enjoying your very own homemade Teochew Soon Kueh.

Click on the video tutorial and print out the recipe below.

Thank you

Please click image below to view Video Tutorial:

https://youtu.be/N-Q-adu3mg8

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Soon Kueh (Bamboo Shoot Dumpling)
Course: Breakfast
Cuisine: Chinese
Author: Shiokman Eddie
Ingredients
FILLING
  • 1 kg turnip bangkuang
  • 80 g dried shiitake mushrooms
  • 150 g dried prawns
  • 1 Tbsp sugar
  • 1 Tbsp light soya sauce
  • 1 tsp salt
  • 3/4 tsp white pepper
  • 600 g bamboo shoot 2 cans
  • 8 cloves chopped garlic
DOUGH
  • 275 g rice flour
  • 125 g tapioca flour
  • 1/2 tsp salt
  • 600 ml hot boiling water
  • 2.5 Tbsp vegetable oil
Instructions
FILLING
  1. Remove turnip skin
  2. Cut turnip into thin slices
  3. Cut sliced turnip into fine strips
  4. Soak dried shiitake mushrooms in hot water until soft and save the water
  5. Cut into thin slices
  6. Wash dried prawns, drained and cut into small pieces
  7. Mix sugar with light soya sauce, salt and white pepper in a bowl (adjust to taste)
  8. Rinse and drain bamboo shoot and cut into thin strips
  9. Add 8 cloves of chopped garlic in a hot wok and stir fry briefly
  10. Add dried prawns
  11. Add mushrooms and stir fry.
  12. Add water used to soak mushroom
  13. Add sliced bamboo shoot, followed by turnip
  14. Mix all the ingredients well and add the sauce mixture
  15. Add mushroom water if it’s too dry
  16. Keep stirring until turnip and bamboo shoot turn soft
  17. Transfer cooked filling into a container and set aside
DOUGH
  1. Add rice flour into a mixing bowl
  2. Add tapioca flour and salt
  3. Mix dry ingredients well
  4. Slowly pour the hot boiling water into the mixing bowl
  5. Using a dough hook, mix at low speed until all come together
  6. Add vegetable oil and mix at low speed (Add addtional tapioca flour if necessary)
  7. Dough is ready when it’s smooth and doesn’t stick to the bowl
  8. Continue kneading on a rolling board and set aside to rest for at least an hour
  9. Cut dough into small sizes of 35g and roll each piece flat (Use tapioca flour for dusting)
  10. Cut dough with a 12 cm round cutter
  11. Put about 2 Tbsp of cooked filling at the centre of the cut dough
  12. Fold and seal the edge by pinching the sides together
  13. Arrange soon kueh in a steamer lined with parchment paper
  14. Ensure the water is boiling before steaming the soon kueh
  15. Steam for 10 mins
  16. Remove from steamer and lightly brush soon kueh with vegetable oil
Recipe Notes
  • Serve with chilli sauce and sweet black sauce and garnish with spring onions
  • Best eaten hot within the same day and the rest can be kept in the fridge
  • Pack each kueh separated by plastic so that they will not stick together
  • Re-steam them lightly until the skin has soften slightly

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