Okay, let me start of by saying that these dumplings are the sort of dumplings I could inhale on a regular basis. I am head over heels in love with these bite-sized morsels just bursting with delicious, garlicky juices. As much as I could wax lyrical as to how ah-mazing these delicate little dumplings are, I urge you to give these a whirl at some point, and then come back to me and profess your love for them as I have from that very first bite!
Chai kuih translates to vegatable dumpling. These little dumplings are similar to the type you get when you go to your local Chinese restaurant for yumcha. The difference between the standard dumplings you have at yum cha, and these wee beauties, is that the skin needs to be quite thin. There are two types of chai kuih - the original bangkuang or yam beans (sometimes referred to as sengkuang or jicama) and the ku chai (chives).
