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 which I have modified a little. I used to help to wrap the dumplings, so in a way, it was not really totally unfamiliar “territory” for me. We like to have them with soup.
Ingredients For Filling Chinese Dumplings:
- 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)
- 1/2 bowl Warm Water
- 2 stalks Parsely; coarsely chopped
- 2 pcs Shitake Mushrooms; coarsely chopped
- 20 pcs Round–shaped Dumpling Wrappers
- 1.5 tsp Cornstarch
Ingredients For Seasoning Chinese Dumplings:
- 1 1/2 tbsp Maggi Seasoning Sauce or Soy Sauce
- 1 tsp Sugar
- 2 tbsp Chinese Cooking Wine; Shao Hsing Hua Tiao
- 1 tbsp Sesame Oil
- 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
Chinese Dumplings. Method:
Mix filling ingredients together with a fork. Add seasoning ingredients and mix until well–combined. Allow to marinate for an hour in the fridge.
Meanwhile, to prepare soup, heat oil in wok. Add in anchovies and ginger. Stir fry until aromatic. Pour in water and let boil till anchovies turn pale. This means you can discard the anchovies now. You can use a sieve to do that.
Now, add in salt and pepper. Lower heat to simmer. Add water if necessary as the boiling will reduce soup level.
Spoon filling (about 1 tablespoon) onto center of dumpling wrapper. Wet edge of wrapper (half of the circle) with warm water. Fold into half and seal tight by pressing firmly. Place onto a plate dusted with plain flour to prevent sticking with one another.
Put dumplings gently into boiling soup. Turn up heat. Allow to cook for 8 minutes on high. Dumplings are cooked when the skin become transparent. Add in halved Shitakes and vegetables. Do not cover. Add in wine and turn off heat.
Serve immediately. Best to enjoy piping hot.
This recipe makes 20 – 25 dumplings.
Note: You may variate soup ingredients to your taste (I, for example, often prepare chicken&mushroom soup instead anchovies).