Today, I would like to share my favourite Sui Kow recipe or my mom’s Sui Kow recipe.

I love Sui Kow, or Chinese Dumpling and mom never make often enough. Sui Kow filling is mainly made up of coarsely minced pork, shrimps, and other chopped vegetables. The most common vegetables will be carrot, water chestnut, and dried cloud ear mushroom.

But, in this recipe, I’m going to replace water chestnut with Jicama. Just because I do it all the time. I realised to get a fresh water chestnut sometimes can be challenging in my area. So, mom’s always replacing it with Jicama.

We always serve the Sui Kow with simple chicken broth and some vegetable like lettuce.

We can really whack the Sui Kow. I can easily whack a five Sui Kow in one sitting. My hubby, maybe 8-10 pcs. That’s how much we love Sui Kow.

So, are you ready to try our Sui Kow Recipe?

I have a video on Youtube to show you how easy is this recipe. Head over there if you need step by step guide.

Happy cooking!

With love? from our simple kitchen to yours.

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Sui kow Recipe|How to make Sui Kow Soup|Chinese dumplings|水饺

Yield: 6-7
Make about 34 pcs Sui Kow

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, soaked and julienned
1 Egg
2-3 stalks of Spring Onion, chopped
2 cup of fish/chicken stock
Some lettuce
34pcs Sui Kow skin

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

1.In a medium size bowl, add ground pork to the left and prawn meat to the right. Do not mix them yet.

2. Marinate prawn meat with white pepper, shaow xing wine, sesame oil and sugar

3. Then, marinate ground pork with oyster sauce and salt.

4. After that, mix prawn meat and ground pork together.

5. Add 1 egg and continue mixing.

6. Add cloud ear mushroom, jicama, and carrot. Mix well.

7. 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.

8. 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.

9. Just start with wrapping about 2 dumpling to test.

10. Fill to 2/3 level a pot with water and bring it to a boil.

11. Add the two dumplings. Cook for about 3-4 mins. Medium heat.
Tip: Put the dumpling one by one to prevent the dumplings from sticking together and to the bottom of the pot.

12. 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.

13. In another pot, get ready heat up 2 cups of chicken or fish stock.

14. Blanch some lettuce and transfer to a serving bowl.

15. Once the dumpling cooked, transfer to the serving bowl and pour the chicken or fish stock.

16. Garnish with some chopped spring onion.