Friday, 7 September 2012

Sui Kow Dumplings or 饺子 in Mandarin

Sui Kow Dumplings or 饺子 in Mandarin



It's so fulfilling and satisfying to make your own sui kow dumplings at home. These piping hot dumplings are very delicious and so easy to make. It so happened it rained heavily today. So it sort of created a very cozy and homey atmosphere for my family while we were eating piping hot dumplings on a very cool and rainy day. 



Ingredients


 Left : water chestnuts with skin. Middle : water chestnut with skin removed and diced. Right : finely diced shrimps


 Left : a few slices of canned bamboo shoot to be chopped up later.  Middle : chopped Chinese celery. Right : a stalk of Chinese celery


Minced pork


 Round sui kow wrappers - available at most supermarkets and wet markets



Ingredients

 

250g of minced pork
8 water chestnuts - remove the skin and dice into small pieces
1 stalk of Chinese celery - chopped into small pieces
200g of shrimps -  remove the shells and the veins and dice into small pieces
80g of canned bamboo shoots - chopped into small pieces
30 pieces of dumpling wrapper ( sui-kow wrapper )
1 litre of chicken stock

Garnishing

 

1 tbsp of shallot oil
1 stalk of spring onion - finely chopped


Sauce Ingredients

 

2 tsp soya sauce
1 tbsp Shao Hsing wine
2 tsp sesame oil
a dash of pepper
1/2 tsp salt          )
a pinch of m.s.g        ) Mix together to dissolve
1 tsp water         )



Instructions to prepare the filling :


1.  In a large bowl, mix the minced pork, diced water chestnut, chopped Chinese celery and diced shrimps and chopped bamboo shoot together.
2.  Add in the sauce ingredients
3.  Mix very thoroughly together


Cornflour solution 

 

1 tsp cornflour
1 tbsp of water

Mix together - this is to seal the wrapped dumpling


Instructions on how to wrap the dumpling

 


1. Place a piece of sui-kow wrapper on a flat surface
2. Spoon 1/2  tbsp of the sui-kow filling onto one half of the sui-kpow wrapper
3. Spread cornflour mixture around the edge of the semi-circle of the sui-kow wrapper
4. Fold over the half of the wrapper to seal.
5. Make sure you press out as much of the air as possible when you press down to seal around the semi-circle

All wrapped-up and ready for cooking


Cooking Instructions

 

1.  Bring half a pot of water to boil
2.  Drop wrapped dumplings into the boiling water one by one. It's cooked when the dumplings float to the surface
3.  Scoop up the cooked dumplings and transfer them to a large bowl of cold water. This step is to make sure that  the flour on the sui kow wrapper is removed otherwise the chicken stock will end up yellowish and cloudy.
4.  In a clean pot, bring the chicken stock to boil
5.  Add in all the cooked dumplings
6.  Let it simmer for one minute.
7.  Dish up the sui kow dumplings into a large bowl, add in one tablespoon of shallot oil and garnish with chopped spring onion.
8.  Eat them while they are still hot


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