Gluten-free steamed turnip dumplings (soon kueh)

1 hour 45 minutes



  • 150g of rice flour
  • 50g of tapioca flour, plus extra for dusting
  • 1 pinch of sea salt flakes
  • 300ml of boiling water


  • 500g of turnip, preferably jicama or yam bean), peeled and cut into matchsticks
  • 4 tbsp of dried shrimp
  • 4 dried shiitake mushrooms
  • 2 garlic cloves, chopped
  • 1 carrot, cut into matchsticks
  • 1 chilli, thinly sliced (optional)
  • 1 tbsp of cane sugar, unrefined
  • 2 tbsp of soy sauce
  • 2 tbsp of white pepper
  • 1 dash of sesame oil
  • 1 tbsp of groundnut oil

Dipping sauce

  • blackstrap molasses
  • soy sauce

To serve

  • crispy shallots, (optional)
  • sambal chilli sauce, (optional)
  • oil, for brushing


Begin by making the soon kueh dough. Mix together the rice flour, tapioca flour and sea salt flakes in a large bowl. Pour the boiling water evenly over the mixture and immediately stir to combine. It will be extremely hot so leave until cool enough to handle
Knead to make a smooth sticky dough, then dust with more tapioca flour and continue kneading, until the dough is sticky but kind of tacky. Cover and leave the dough to rest for at least 10 minutes but ideally a few hours
Meanwhile, make the filling. Soak the dried shrimps and shiitake mushrooms in separate bowls of warm water until soft, about 10 minutes and 40 minutes respectively
Drain the shrimps and set aside. Remove the mushrooms, reserving the soaking liquid and thinly slice
Place the dried shrimps, garlic and groundnut oil in a large frying pan and fry until fragrant, then add the mushrooms and cook until nicely golden. Add the shredded turnip and carrots with the chilli (if using), soy sauce, sugar, white pepper and sesame oil and fry until the liquid has evaporated
Add the mushroom soaking liquid and simmer until the liquid has mostly reduced and the turnip and carrots have softened. Set aside until ready to cook the dumplings
To make the dumplings, roll the dough into a log and cut into 16 small, even-sized balls. Roll each ball into a thin circle, dusting with tapioca flour. It doesn't have to be a perfect circle but you can use a bowl to cut around if liked
Place 1 tablespoon of the filling into the centre of the wrapper, fold the bottom half up, bring the edges together and press to seal. Repeat with the remaining dumplings, although the turnip filling may become a bit wet/soggy at the end so you might have to drain off the liquid
To make the dipping sauce, mix equal quantities of blackstrap molasses and dark soy sauce together in a small bowl. Set aside to serve
Place the dumplings on greased steaming trays and steam over a high heat for 10 minutes, or until puffed up. Transfer to greased serving plates (they will stick if you don't) and brush with a little oil
Serve with the dipping sauce and ideally some spicy sambal sauce and a garnish of crispy shallots as well