Sui Kow Dumplings 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.

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.

SUI KOW SOUP (WITH NOODLES) | WATER DUMPLING | 水饺

Steps:

• Add the minced chicken to a bowl along with the condiments, fresh ginger, fried garlic, freshly chopped herbs, pepper, and salt.
• Mix with a fork - just till nicely combined - without overmixing. ( Over mixing will cause the filling to lose some of the soft, tender, and moist quality).
• Take one Sui Kow dumpling pastry wrapper at a time and lightly moisten the edges.
• Place 1 teaspoon of filling in the center.
• Gently fold over and align the moist edges. Pleat by first pinching the center and then pleating towards this pinched center, from both ends. (Refer to Video). This makes a sort of fan-shaped dumpling. Pleat into any simple dumpling shape. Only practice makes perfect...
• As you fill and wrap all the dumplings, place them on a tray lined with non-stick parchment paper, so that they don't touch each other.
• Use a wide-based pot about 2/3 filled with water. Bring to boil.
• Add the dumplings, one by one to the boiling water. Give them a swirl every now and then, so that they do not stick to the bottom of the pot. Do this in two or three batches according to the capacity of your pot.
• Once the first batch is added, give it a swirl once more, and bring it back to a boil. Then reduce heat to medium and simmer, uncovered for 8 minutes. Swirl occasionally. The dumplings will have swollen up and float to the surface when they are done.
• Remove with a wide slotted spoon and set them aside on a nonstick pan or a greased tray(to prevent sticking to each other, causing breakage). Repeat with the next batch of dumplings.
• As long as the remaining water from boiling the dumplings is not super starchy, just top this up with boiled water to make the soup. It contains great flavor. But depending on your dumpling skins, sometimes the water will be too murky, in which case, you want to use fresh water or homemade stock.
• I simply top up the boiling dumpling water and then add in the glass noodles and boil till cooked. I also add soup seasoning powder to taste. Also, add some soy sauce(1 -2 tsp) to season.
• Once seasoned just right and the noodles are cooked, add some fresh Bok choy, Choy sum or even Cabbage leaves. Cook just till the leaves are tender.
• Return the dumplings while plating into bowls, garnished with chopped spring onion greens or chives
• Serve with any of your favorite dipping sauces. (Popular, is light soy combined with sesame oil and minced ginger, and black rice vinegar).