Chinese Dumplings

This is the first time I made Chinese Dumplings (Sui Kau). I thought it would be difficult, and to my surprise, it is so easy!

This Chinese dumpling recipe is one of the authentic Chinese recipes passed down from my mother which I have modified a little here and there. I used to help wrapping the dumplings, so in a way, it was not really totally unfamiliarterritory” for me. We like to have them with soup.

Ingredients For Filling:

  • 200 g Minced Pork
  • 10 Medium Prawns; devein & coarsely chopped
  • 1 Onion; coarsely chopped
  • 1 inch Ginger; coarsely chopped
  • 2 Water Chestnuts; coarsely chopped
  • 2 tbsp Frozen Mixed Peas (Carrot, Green Peas, Corns)
  • 2 stalks Parsely; coarsely chopped
  • 2 pcs Shitake Mushrooms; coarsely chopped
  • 20 pcs Roundshaped Dumpling Wrappers
  • 1/2 bowl Warm Water
  • 1 1/2 tsp Cornstarch

Ingredients For Seasoning:

  • 1 1/2 tbsp Maggi Seasoning Sauce or Soy Sauce
  • 1 tsp Sugar
  • 1 tbsp Sesame Oil
  • 2 tbsp Chinese Cooking Wine; Shao Hsing Hua Tiao
  • Pepper; to taste

Ingredients For Anchovy Soup:

  • 1 Handful Dried Anchovies; cleaned & bones removed
  • 1 inch Ginger; chopped into 4
  • Salt; to taste
  • Pepper; to taste
  • 1 tbsp Chinese Cooking Wine; Shao Hsing Hua Tiao
  • 3 bowls Water
  • 1 bowl Chinese Choy Sum; washed
  • 6 Shitake Mushrooms; halved

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