How to make delicious and easy-to-make steamed dumplings – quai vac cakes

How to make Steamed quai vac dumplings

• 1

  Sauté the filling

  First, heat the pan, add a little cooking oil and sauté the shallots until fragrant. Then, add 150g of minced meat and stir until almost cooked.

  Next, add 50g of diced carrots and stir the filling until it is evenly cooked.

  
• 2

  Mix the filling with other spices

  Steam 50g of mung beans until soft, then mash them. Soak 20g of glass noodles in water until soft, then cut into pieces about 2 – 3cm long.

  Add 20g of glass noodles, 50g of mung beans, and 10g of green onions to the sautéed meat mixture. Then, season with salt, pepper, sugar, and seasoning powder to taste.

  Stir the mixture until the filling is fragrant and all ingredients are well combined.

  
• 3

  Mix the dough

  In a bowl, add 100g of tapioca flour, 300g of rice flour, and gradually pour in 500ml of boiling water into the flour mixture while stirring well.

  Note:

  • You must use hot boiling water to knead the dough to avoid making it runny or sticky. If your dough is runny and sticky, steam it for about 5 – 7 minutes until the dough is cooked, then knead it.
  • Water should be added gradually, not all at once.

  
• 4

  Kneading the dough

  After the dough absorbs the water evenly, knead the dough multiple times until it forms a mass, feeling smooth, slick, and no longer sticky to your hands is complete.

  
• 5

  Shaping the cake

  Divide the dough into small portions and roll it out thin. Use a round cutter to cut the dough into bite-sized pieces.

  Put the filling in the middle, then fold the two edges of the cake together. To prevent the edges from opening and to make it look nicer, you can use a fork to press lightly around the edges of the cake.

  Note: You should sprinkle a thin layer of flour on the cutting board before rolling out the dough. This method will help the dough not stick to the board.

  

  
• 6

  Steaming the cake

  Apply a thin layer of oil to the steamer or place the cakes on parchment paper and then arrange them in the steamer. When arranging, remember to leave some space between the cakes so they do not stick to each other.

  Steam the cakes for about 10 – 15 minutes, when the cake skin becomes transparent, the cakes are cooked.

  
• 7

  Finished Product

  The cake after steaming must be translucent, and the filling should not break. Additionally, the cake skin needs to have a moderate chewiness, not too soft or too hard. The filling inside should be just right and aromatic. You can serve the cake with sweet and sour fish sauce or soy sauce.