Sunday, December 22, 2013

Making Sui Kow (dumplings)

Chinese dumplings, possibly a family favourite in any Chinese family. Paired with a hearty soup, dumplings are easy to make and brings warmth to the tummy. The filling can have meat inside, or pure vegetables. It can be eaten fried or with soup, or eaten with a bowl of noodles. And since we've made gyoza (pot stickers) before, I decided to try to make 'sui kow'.

I googled for some recipe and decided to take one from Rasa Malaysia, and tweaked it a little.


Ingredients:
160 gram medium size shrimps (de-veined)
80 gram semi-lean pork (minced)
30 gram carrots
2 pieces shittake mushrooms – it can be substituted with black fungus (木耳)
1 tablespoon coriander leaves (use the leaves only) (chopped finely)
25 pieces round-shaped dumpling wrappers (really depends on the amount of filling you have to use, in my case I only used 22 wrappers. You can buy the wrappers from the supermarket, pre-packed)
Water for boiling
Spring onions (chopped) – for garnishings

Seasonings:
2 tablespoons oyster sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon sesame oil
1 tablespoon cooking oil
2 teaspoons cornstarch
Dash of white pepper powder

Combine all the ingredients and seasoning into a big bowl, use your hands if necessary to ensure the mixture is thoroughly mixed. Refrigerate for an hour at least.

When you're ready to make the dumplings, line the wrappers up individually around a plate. Place one piece of wrapper on your palm, and scope one tablespoon of filling into the wrapper. Be sure not to overstuff the wrapper or the wrapper might break open. Dab a bit of water on the edge of the wrapper (half circle only), fold it into half and press firmly to seal the edges. Repeat the same process until you have used all the filling.

In a deep pot, boil some water and place a cube of stock (chicken, beef, ikan bilis, whatever you fancy) in the pot. When the water is boiling, add the dumplings inside one by one, be sure not to let them stick together! You can add some green leafy vegetables into the pot for extra flavour. Using medium-low heat, allow the dumpling to cook for several minutes. The dumplings are cooked when the skin is transparent and floating. Garnish with some spring onions.

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