Crystal Dumplings

One of my favourite daikon radish dishes is this – Singapore style soon kueh (turnip dumplings). The original dumpling has a savoury filling made from what is known as a chinese turnip or jicama. However using the daikon was stemmed from the fact that I lived in the UK where turnips are mostly swedes which were not suitable and there were no jicamas in sight. The daikon is versatile and its texture is similar and makes for a good substitute.

I bought a ginormous daikon recently and was intending to cook it in a soup but a bout of peckishness and craving made me change my mind and I rolled up my sleeves for some kneading and moulding action.

I’ve made this dumpling before with a different recipe for the pastry and I wanted to try out a different recipe that is known as the ‘crystal’ version. This meant that the skin of the dumpling is translucent when cooked rather than the opague version that I made before.

I’m pretty sure this isn’t the best recipe, because I found the pastry to be a little too tough and chewy. A good crystal dumpling is nice and translucent with a soft skin that has a slight chew. Having said that, the dumplings were still yummy and the hubs and I shared a large plateful for dinner, with loads to spare for breakfast. It’s probably a strange idea for many of you that we have the same kind of food for dinner and breakfast. Probably like having cereal for dinner – which by the way is becoming quite norm for young people in Australia! (Source: some morning show in Australia, can’t remember which one)

The truth is that in Singapore, these dumplings are usually eaten more as a snack (morning or afternoon) and sometimes as breakfast. I don’t follow rules very well and decided I wanted them for dinner. The hubs just eats whatever I cook and so breakfast food for dinner it is! Yay!

In comparison to the two pastries (crystal and opague), the crystal version is a lot easier to work with as it starts off sticky but ends up clean and easy to mould. The other one was much softer and fiddlier (is there such a word?) but it was also softer and less chewy after it’s been cooked.

Might give a different crystal pastry recipe a try next time. For the opague version and filling recipe, go to my soon kueh post.

CRYSTAL DUMPLINGS (Pastry recipe)
Makes about 20-24

375 g Wheat Starch
180 g Tapioca flour
450 ml Boiling water
3 tbsp Vegetable oil
Oil for greasing

Put wheat starch and tapioca flour into a mixing bowl, pour in boiling water and mix quickly with ladle or big spoon. Cover and leave aside for 15 minutes.

Add in oil and knead into a pliable dough. Roll out in a cylinder about 1.5 inches in diameter. Cut with a sharp knife into 3/4 inch slices. Dab a little oil on both sides of the slice and roll out gently into thin round shapes. Cover the rest of the dough with a damp cloth while working to prevent them from drying out

Place 2 teaspoons of filling in the centre of each slice of dough and fold in half. Seal the edges by pressing together.

Steam dumplings for 15-20 minutes and brush with oil after removing from steamer. Serve with crisp fried shallots, sweet caramel soy sauce (kecap manis) and chilli sauce.

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