Sue Gow Recipes

SUE GOW

Steps:

• In a large mixing bowl add and combine all of the ingredients and blend together. Let the mixture rest for 30 minutes in the refrigerator.
• To wrap the dumping brush the wrapper with some of the beaten egg and place some on the meat and seafood mixture onto the wrapper and fold in half and pleat and seal. Place onto a half baking sheet and repeat until done. Place the sue gow into the refrigerator until set.
• Parboil a pot of water and add salt. When the water is at a rolling boil add some of the sue gow and when the sue gow start come to the top remove into a cold water bath. Pour into a colander to drain. Place the unused sue gow into a quart size freezer zip loc bags and place into the freezer.
• In a wok add in the chicken broth and water and bring to a boil add in the mushroom slice and simmer for 5 minutes. Add in pork, chicken, shrimps, water chestnut and bok choy and return back to a boil and season with oyster sauce and turn off the heat add in the sue gow and top with green onion and sesame oil.

SUI KOW (CHINESE DUMPLING)

Steps:

• Mix all filling ingredients in a bowl. Allow it to marinate for 30 minutes.
• Place one pot sticker wrapper on palm. Spoon 1 teaspoon filling in the center of the wrapper. Moisten wrapper around the edges with a finger dipped in water.
• Fold wrapper into a half circle. Fold 6 to 7 pleats around the edge of the wrapper from one end to the other. Press to seal.
• Place dumplings in a single layer on a flat plate.
• Bring 8 cups (1.9 liters) of water in a pot to boil. Lightly scald choy sum. Remove, drain, and set aside.
• Gently drop about half the dumplings into the pot. Reduce heat to medium and allow them to simmer for about 3 minutes. Cooked dumplings will float to the top. Remove and drain dumplings.
• Place 1 stalk of choy sum and 3 dumplings in a bowl. Ladle some soup onto dumplings. Add some sliced green onions and a few drops of sesame oil to the soup. Serve hot with dumpling or soy sauce.
• Alternatively, dumplings can be deep fried in hot oil until golden brown.
• Another method is to pan fry and steam the dumplings. For this method, it is best to wrap dumpling in the more traditional crescent or ingot like shape.
• Place one pot sticker wrapper on palm. Spoon 1 teaspoon filling in the center of the wrapper. Moisten wrapper around the edges with a finger dipped in water. Fold wrapper into a half circle. Fold 5 to 6 pleats around the edge of the wrapper from the center to the edge on one side. Do the same in reverse for the other side. Press to seal and shape into crescent.
• Place dumplings in a single layer on a flat plate.
• Heat 1 tablespoon vegetable oil in a large non-stick fry pan. Place half the dumplings in a single layer in the pan. Brown bottom and sides. Add ½ cup (120ml) water to pan and cover with lid. Steam fried dumplings until water has evaporated. Continue to fry until bottom is crisp. Repeat with the other half of dumplings.
• Remove and serve immediately with dumpling sauce.

SUI KOW (DUMPLINGS)

Steps:

• For prawns, peel, devein and rinse under a running tap and pat dry with kitchen towel. Divide them into 2 equal portions (technique adapted from my siew mai posting)
• - 1st portion - place 1 shrimp on a chopping board and give it a hard smash to flatten it. Repeat the same for all the shrimps. Then chop the shrimps with the back of a chopper till fine and sticky. Knead lightly till a paste is formed.
• - 2nd portion - chopped coarsely into small chunks.
• For mushrooms, wash and soak in water. When the mushrooms turn soft, drain and squeeze dry.
• Chop water chestnuts, carrots & soaked mushrooms into fine cubes.
• In a large mixing bowl, combine all ingredients (prawns, pork, water chestnuts, carrots, mushrooms, green peas, coriander leaves) and seasonings. Stir in one direction until well combined. Cover the bowl with cling wrap and refrigerate for at least 1 hour.
• To prevent the hands from becoming wet, prepare a piece of clean cloth for wiping.
• Place the dumpling wrapper on your palm, put 1 tablespoonful of filling in the center of the wrapper. Do not overstuff the dumpling as the wrapper can break easily.
• Wet the edge of the wrapper (half circle only), fold it into half and seal by pressing firmly. Transfer it to a tray dusted with flour to avoid them from sticking.
• Fill to 2/3 level a large cooking pot with water and bring it to a boil. Divide the dumplings into 2 batches. Put dumpling in one by one. Stir with spatula clockwise to prevent the dumplings from sticking together and also to the bottom of the pot. Bring it to a boil again and immediately reduce the heat to low. Keep cooking (without lid) with medium heat and bring it to a boil again. Repeat doing till the filling is cooked. This method is to prevent the wrapper from breaking and make the cooked filling tenderer.
• When the dumpling is cooked, turn off the heat. Drain cooked dumplings and place them in a serving bowl. Sprinkle sesame oil and pour some broth over the dumplings. Garnish with chopped spring onion and dash of white pepper powder. You can also add some blanched vegetables to the broth. Serve immediately.