Cay Kwee 2 / Choi Pan

How many months ago, I ever made cay kwee or choi pan, and today I make another cay kwee wth different recipe, I have tried with mung dhal flour, wheat flour and tapioca starch. What result, like what I wish. Elastic and soft. I feel satisfied.

Ingredients dumpling skin :

• 150 gr wheat flour.
• 15 gr mung bean flour.
• 85 gr tapioca starch.
• A pinch of salt.
• 420 ml hot boiling water.
• 4 tbsp vegetable oil.

Ingredients stuffing :

• 200 gr radish, grated.
• 1 carrot, grated.
• 20 gr dried shrimps.
• 1/2 onion, roughly chopped.
• 1 clove garlic, rougly chopped.
• 2 tbsp oil for sauteing.
• A pinch of salt.

Instruction :

1. Prepare stuffing : Preheat oil, stir fry onion, garlic and salt until fragrant. Add dried shrimps until reddish. Add radish and carrot, stir fry until tender. Set aside.
2. Prepare dumpling skin : Mix wheat flour, mung bean flour, tapioca starch and salt into medium bowl.
3. Boil water until boiling and pour into flour. Mix with wood spoon until smooth and translucent. Coated with cloth and let it for 30 minutes.
4. Preheat steam pan and boil water until boiling.
5. Pour oil on the dough and knead until smooth.
6. Pour little oil, the place to flatten the dough. Take a small ball the dough and flatten as thin as possible. Put into mould for ravioli and put stuffing, then closed.
7. Put on the steaming pan, steamed until mature for 5 minutes. Do it until the dough and stuffing finish.
8. Ready to be served when hot / warm with hot chili sauce.