Chai Kuey, a vege dumpling, it's not actually vegetarian as it consists of dried shrimp. Yummy warm snacks, dip with some chilli sauce, have a big bite, full of satisfaction :)
Even though you can get in Melbourne, but not easily can find too.. Also every store might have their own version that might not suit your 'hometown taste' :p The best is work it out yourself to your own likings.
Here's the recipe I found and tried that suit me the best. The most important is the dough, for the filling.. well.. we normally 'agar agar' (means just a bit here and there without exact measurement) :)
Total: 18 piece Ingredients for skin dough (approximately: 460g, divide into 18 portions, each 25g)
120g wheat starch 澄粉
80g tapioca starch 木薯粉
½ tsp salt
250ml boiling water
30g cooking oil
Ingredients for fillings (Yields: 380g)
225g Bang Guang (1 medium size)
1 carrot 25g dried shrimp (chopped)
3tbsp cooking oil
1½ tsp sugar
½ tsp salt
1/3 tsp pepper
150ml water
Total: 18 piece Ingredients for skin dough (approximately: 460g, divide into 18 portions, each 25g)
120g wheat starch 澄粉
80g tapioca starch 木薯粉
½ tsp salt
250ml boiling water
30g cooking oil
Ingredients for fillings (Yields: 380g)
225g Bang Guang (1 medium size)
1 carrot 25g dried shrimp (chopped)
3tbsp cooking oil
1½ tsp sugar
½ tsp salt
1/3 tsp pepper
150ml water
