Soon kueh (simplified Chinese: 笋粿; traditional Chinese: 筍粿; Pe̍h-ōe-jī: sún-kóe; pinyin: sǔnguǒ; lit.

'bamboo shoot cake'), also spelt soon kway, is a type of steamed dumpling in Teochew cuisine.

[1] The dumpling is stuffed with julienned jicama, bamboo shoots, and dried shrimp, and is then wrapped in a skin made of rice and tapioca flour before steaming.

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