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Steamed Glutinous Pumpkin Dumplings


Steamed Glutinous Pumpkin Dumplings

Steamed Dumpling or Bangkuang kuih. A famous Chinese Hakka Soon kuih, is one of my family favorite kuih !!!vegan love

Chinese Dumplings or steamed kuih is a Southeast Asian Chinese people typical morning and afternoon snack.

This snack is very popular among the Teochew and Hakka – a simple, steamed Jicama dumplings.

However, some of them are not vegan. Most of the dumpling stuffed with dried shrimps(dried prawns).

And I have to make little adjustment in my reciepe to suit vegan friends and made a healthy vision of dumpling by added pumpkin pureen and coconut oil in pastry skin.

Making steamed dumplings time-consuming and is a lot work for preparing, but it’s always so rewarding. Kneading steaming hot dough is not quite as fun with family members as you can imagine  vegan smile


Chinese Hakka Soon Kuih
Chinese Hakka Dumplings


Chinese Hakka Vegan Pumpkin Soon Kuih
The kuih serve hot with sambal tumis belacan sauce and sweet black soysauce’


Chinese Hakka Vegan Pumpkin Soon Kuih
My favorite Pumpkin Dumplings


Chinese Hakka Vegan Pumpkin Soon Kuih


Chinese Hakka Vegan Pumpkin Soon Kuih
i like my Pumpkin Dumplings dip lot spicy sambal tumis belacan

They are 2 type soon kuih ~wheat starch and glutinous rice ,

This is a very Glutinous dumpling i made with added  pumpkin puree.

Steamed Vegan Pumpkin Dumplings Ingredients:-

Glutinous Pumpkin Dough Skin

150 gm Pumpkin pureen

250 gm GlutinousRice Flour

60 gm Wheat Starch

100 ml Warm water

2 tbsp Organic Pure Coconut Oil

For Fillings :-

50 gm Bamboo shoot- shredded

300 gm Jicama-peel and julienned

100 gm Cabbage- shredded

50 gm shredded Carrot

50 gm Black fungus-soak and cut into small pieces

3-4 pieces Shiitake mushroom soak and cut into small pieces

1 tsp fresh minced ginger

Parsley or Spring onion

1 tsp Murshroom / Veggie sesaoning

1 tsp Natural Sea Salt to your taste

1/4 tsp black pepper

1/2 tsp Organic light Soy Sauce

3 tbsp Sesame seeds oil-for brushing

18-20 pieces water apple leaves or banana leaves


1. Heat the wok with oil add minced ginger fry until frangrat add mushroom, and all the ingredients filling and seasoning, pls do not add any water,cooked about 10 minutes, set aside.

soon kuih filling

2. For making the soon kuih pastry skin. Prepare the pumpkin pureen, water in a pot ,then stir in the dry flour. Mix thoroughly with a wooden spoon or chopstick, add in coconut oil mix well, till the mixture become thickens.

pumpkin pureen

3. Allow the flour mixture to cool before removing it from the pot. Knead the dough with some tapiocal flour. The texture should be smooth and not lumpy or sticky.

pumpkin dough

4. To make Kuih skin. Rolling pin is needed in order to make a nice shape of kuih. Flatten the ball into thin sheets.

5. Place a heaped tablespoon of filling in the center of each piece of flattened dough. Repeat for all fillings. Then, press the edges together to seal, you can made your own twist patterns along the edges just like making dumpling.

6. Prepare a steamer with boiling water , lined kuih on each water apple leaves.

ready make soon kuih

7. Steam for 10 minutes. Ensure you brush sesame oil on all kuih prior to steaming prevent sticking to each other. Remove vegan Kuih from the tray.

soon kuih

8. Serve hot with sambal tumis belacan chili sauce or with sweet black soysauce with adding few drops of black vinegar.

soon kuih


soon kuih

9. PS* You can also pan fry the soon kuih*
Browned or steamed soon kuih is all delicious -yum !!

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Copyright 2014 Veganlogy
Bernice Shak
Bernice Shak is a strict vegan for more than 18 years. I love to cook and share my recipes. My elder son, Joshua created this website for me as my birthday present for recipes sharing purpose. Meanwhile, my second son, ChenLin who loves photography, he helps me shoot all the amazing recipes photos. I am really enjoying this. Subscribe to Newsletter