Friday, 7 February 2014

Fried Sui-Kow 炸饺子

Fried Sui-Kow 炸饺子

Recipe source :  Doris Choo @ Sumptuous Flavours

I usually make dumplings or sui-kow soup. I hardly fry them. However, upon my children's insistence, I fried some as a dim-sum snack for my family.

The dumplings taste good on its own but my children like to dip them in chilli sauce for the extra oomph. Thirty pieces of deep-fried dumplings may seem like a lot but they were all gone in no time. Crunch, crunch, crunch, piece by piece, all gone pretty fast! And they told me to make a bigger batch next time!


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
30 pieces of dumpling wrapper ( sui-kow wrapper )

Sauce Ingredients

2 tsp soya sauce
1 tbsp Shao Hsing wine
2 tsp sesame oil
a dash of pepper
1/2 tsp salt mixed with 1 tbsp water to dissolve       


To prepare the filling :

1.  In a large bowl, mix the minced pork, diced water chestnut, chopped Chinese celery and diced shrimps 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

To wrap the sui-kow

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


Frying the sui-kow

1.  Add enough oil into a wok and heat over medium flame. 
2.  When the oil is hot add in the sui-kow to deep-fry until golden.
3.  Place on absrobent paper.
4.  Transfer to serving dish to serve.
5.  Taste good on its own or dip in chilli sauce. 


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