Last week, I shared about Sui Gao Soup recipe. If you miss that post or video, you can click here for the link.

Basically, most of the steps for Sui Gao Soup and Fried Sui Gao are the same except for the way cooking the Sui Gao.

For Sui Gao Soup, I’ll cook it on the stove with a pot of boiling water. This technique will make sure you’ll have a smooth and silky Sui Gao.

If you like me, Love crunchiness more than anything. Then, you’re going to love Fried Sui Gao. ?

Like any other fried stuff, you can’t use a high heat in frying it. So, I normally will heat the frying oil up to medium heat. Before I’m putting in the Sui Gao, I’m going to reduce the heat to low medium heat. This to ensure you’ll have a cooked filling instead of just the skin cooked and the filling not.

Give this recipe a go this weekend and you’re going to love it! ?.

Happy Cooking!

With love? from our simple kitchen to yours.

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Fried Sui Gao Recipe|Sui Gao Recipe | Chinese Dumplings Recipe Video | How To Make Sui Cao

Yield: 6-7

Make about 34 pcs Sui Kow

Ingredients:

300g Prawn’s Meat ( devein), chopped coarsely into small chunks.

500g semi-lean ground pork

100g Carrot, shred

100g Jicama (Sengkuang沙葛 ), slice into small cubes

20g Dried cloud ear mushroom 木耳, soak and slice thinly

1 Egg

2-3 stalks of Spring Onion, chopped

Oil for frying

34pcs Sui kow skin

Seasoning:

3 tbsp shaoxing wine

3 tbsp sesame oil

1/2 tsp white pepper

1.50 tbsp corn flour

Marinate Prawn Meat:

1 tsp white pepper

1 tsp shao xing wine

1 tbsp sesame oil

1 tsp sugar

Marinate Ground Pork:

3.50 tbsp oyster sauce

1/2 tsp salt

Method:

  1. In a medium size bowl, add ground pork to the left and prawn meat to the right. Do not mix them yet.
  1. Marinate prawn meat with white pepper, shaow xing wine, sesame oil and sugar.
  1. Then, marinate ground pork with oyster sauce and salt.
  1. After that, mix prawn meat and ground pork together.
  1. Add 1 egg and continue mixing.
  1. Add cloud ear mushroom, jicama and carrot. Mix well.
  1. Mix the chopped spring onion just before you start to wrap the sui kow.

Tip: Don’t add the spring onion, if you want to keep it in the freezer for later day.

  1. 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. Fold it into half and seal by pressing firmly or wet the edge of the wrapper.
  1. Just start with wrapping about 2 dumpling to test.
  1. Heat up the frying oil.
  1. Add the two dumplings. Cook for about 3-4 mins. Low medium heat.

Tip: When heat up the oil, use medium heat. Before frying the Sui Gao, use low medium heat.

  1. Once cooked, remove and try the dumpling. If the taste is okay, you can continue with other dumpling using the same step. If not, try to adjust accordingly.

Enjoy!