Sue Gow Recipes

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.

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.