Thursday, 13 March 2014

Recipe: Dumplings (水饺)

One of my favourites, 水饺  or better known as 'sui kow' or dumplings is one of the many things I’ve experimented numerous times. With the aim to recreate a juicy and tender dumpling to add to my homemade wantan noodles, my recent attempt is one that I would call rather successful. After so many attempts, the secret lies in the amount of corn flour.

Here's my recipe:

Sui Kow (makes 40-50 pieces)

2             eggs

500g       minced pork
350g       prawns (shelled and head removed)
150g       water chestnut
1             carrot
6-8          Chinese dried mushrooms
40-50     dumpling skin
coriander leaves (finely chooped)

2 tbsp      soya sauce
2 tbsp      oyster sauce
1/2 tsp    grounded white/black pepper
1 tsp        salt
1 tsp        sugar
3 tbsp      sesame oil
5 tbsp      corn flour



1. Soak the Chinese dried mushrooms in boiling water. In the meantime, devein the prawns and minced half of the prawns until a paste is formed and cut the other half of the prawns into small pieces of about 1cm each.

2. Chop the carrots and water chestnut into small cubes.

3. Drain the dried mushrooms and rinse a few times. Squeeze tightly to remove all the water from the mushrooms. Cut into stripes and then cut further into small cubes.

4. Chop the coriander leaves until fine.

5. Mix the minced pork, prawns, chopped carrots, water chestnut, mushrooms and coriander into a large mixing bowl. Add an egg and all the seasonings and mix well.

Chopped carrots, waterchestnut, mushrooms and prawns in a mixing bowl

Wrapping and cooking:

1. Separate an egg and use the white for wrapping.
TIP: I use a beaten egg to avoid wasting the egg yolk.

2. Using spoons, compact some of the fillings and put a spoonful on the centre of the dumpling skin. With the filling in the center, fold the skin together and brush some egg white on the sides. Press the sides together and pleat the sides. Repeat until all the fillings are used up.
TIP: For storing, sprinkle the container with some flour to prevent the dumplings from sticking to the container and each other. Refrigerate for up to 2 days or keep in the freezer immediately for up to 2-3 weeks.

Using 2 spoons, compact the fillings and place in the middle of the dumpling skin
Fold gently into half and brush the egg on the sides
Press the sides together
Pleat the sides!

3. Bring a pot of water to boil and cook the dumplings. When the dumplings are cook, the dumpling skin turns slightly transparent and the dumplings float on the surface of the water.

The dumplings are great for steamboats, dumpling soup or as a part of homemade wantan noodles.

A plate of home made wantan noodles with 水饺


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