Teochew Peach-Shaped Dumplings (Puen Kueh)

4 servings
15 min
20 min
Very Easy



Skin A:

Skin B:

Skin C:

Filling D:

Filling E:


  • Put A into a mixing bowl, pour in B and mix quickly. Cover and stand for 10 minutes. Add C and knead into a soft and pliable dough. Divide into 16 portions.
  • Put D into a steaming tray and steam with high heat for 45 minutes until cooked. Remove and fluff up. Heat up 3 tbsp of oil, saute chopped garlic and shallots until fragrant, add dried prawns and stir-fry until aromatic.
  • Add mushrooms and stir well before adding in E. Stir and cook until well mixed. Dish on the cooked glutinous rice, stir and mix well. Taste and divide into 16 portions.Wrap up 1 portions of filling with 1 portion of skin and press into the peach shaped mould.
  • Knock out the kueh and steam with high heat for 10 minutes. Brush with a layer of cooked oil while still hot.


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