Friday, May 22, 2009

Sui Kow / Shrimp Dumpling in Soup

I realised these day Asian supermarket carry two types of wrapping skin: Wontan and Dumpling or Potstickers.Wontan skin or wontan wrapper texture is more thin and delicate than dumpling skin..Both types of skin comes in 2 shapes :round and square.Dumpling or Potsticker skin comes in white color because no egg added when making this dough. It's thicker and chewier compare with wonton wrapper.For us who are lazy to make their own skin from scratch,a ready made skin or wrapper is ideal .It's easy and affordable. I know there are plenty of ready wrapped dumpling available in frozen section of the Asian market.But I prefer to make my own dumpling coz I know what it's inside the filling.I would love to share my simple and easy recipe of making this Sui Kow/Dumpling with you here.
Ingredients For Filling:(A)

1 lb ground pork
1 lb large shrimp,peel and chopped
1 stalk scallion,wash and chopped
1 can or 8 oz water chestnut,diced small or chopped
1 handful or 1/2 stick carrot ,peel and chopped
1 tbsp ground white pepper
2 tbsp oyster sauce
1 tbsp sea salt
2 tbsp soy sauce
1 tbsp fine sugar
1 tbsp sesame oil
1 large egg
1 pack dumpling wrapper,round shape skin
For the Soup:

2 liter water
2 cubes Knorr's Shrimp flavor
1 tbsp seasalt
2 small size rock sugar
2 tbsp sesame oil
200 gm Chinese chives,wash and cut 2 inch length each
1 handful shredder carrot
some fried shallot for garnishing


1:Prepare a large bowl,combine ingredients (A) mix well with clean hand.Check the seasoning.

2:Unwrap dumpling skin,cover loosely with moist clean towel or paper towel to prevent the skin from dry out.

3:Then lay a skin on your palm,use a teaspoon to scoop out the filling into the center of the wrapper,use some water to wet the side of the wrapper,then fold down the other side like scallop shape..Place the wrap dumpling on a large tray.Repeat the procedure until the filling finish.

4:Use a large stock pot or wok with water,add in some oil,about 2 tbsp,when water rolling boil,add in the wrapped dumpling one by one into the boiled water for about 10 minutes.Stir with spatula to prevent the dumpling from sticking on the bottom.When dumpling floated,dish out and set aside.

5:Meanwhile heat stock pot with 2 liters water .When water rolling boil,add in shrimp flavor cube and rock sugar into the stock pot.When the shrimp flavor cube and rock sugar dissolved,add in cooked dumpling,Chinese chives,shredder carrot and sesame oil.

6:Dish the dumpling out into individual bowl,garnish with fried shallot,serve warm.


Cindy Khor said...

the wanton looks really nice pack full of ingredients... normally i would deep-fry my wonton 1st before dumping them into soup, of course, its a less healthier way

Pink Parisian said...

I'm always looking for a good wanton or sui kow recipe - thanks! :)

Lilian said...

This sounds good. I am trying this tmr. Could I deep fry half of them instead? For how long should i fry them roughly?
For the other half of sui kow, may I know why do u u boil them in water and not the broth? Thanks if u could reply asap.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.