Sui Kow (Dumplings)
Servings: 22-25 sui kow (dumplings) Ingredients:
160 gram medium size shrimps (net weight)
80 gram semi-lean pork (minced)
3 pieces water chestnuts
30 gram carrots
2 pieces dried shitake mushrooms – it can be substituted with black fungus (木耳)
A handful of frozen green peas
1 tablespoon coriander leaves (use the leaves only) (chopped finely)
25 pieces round-shaped dumpling wrappers
Water for boiling
Spring onions (chopped) – for garnishings
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
1) 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.
2) For mushrooms, wash and soak in water. When the mushrooms turn soft, drain and squeeze dry.
3) Chop water chestnuts, carrots & soaked mushrooms into fine cubes.
4) 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.
(B) Wrapping & Cooking
1) To prevent the hands from becoming wet, prepare a piece of clean cloth for wiping.
2) 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.
3) 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. ( Do not stack the dumpling )
4) 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.
Alternative cooking method ( if need to store for later use ) : Steam for 10 mins on high heat . Brush a thin layer of oil and keep in container to avoid sticking the dumpling together.
*To determine whether the dumpling is cooked thoroughly, observe for the following:
- the dumpling wrapper has become transparent
- the dumpling has expanded (slightly)
- the prawns should look slightly pinkish; and
- the dumplings are floating on the surface of the water
**For the preparation of the broth, you can refer to either the delicious wonton soup recipe from Rasa Malaysia or soup stock from Kuali O