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Sunday, May 6, 2012

MY Prawn/Meat Dumplings [Sui Kow]

 


Recently we had Dim Sum at a newly opened Dim Sum Tea House in our housing estate.  Apart from the usual Dim Sum items, this outlet also serves many different boiled soup.  One of them is Sui Kow Soup [Prawn/Meat Dumplings Soup].  Three pieces in a bowl costs RM 4.00.

Sui Kow is one of the many dumplings that I liked.  In conjunction with SSB's Dim Sum Affair, I thought probably it is time to prepare this again.

I'm submitting submitting this post to Small Small Baker: Aspiring Bakers #19: Dim Sum Affair (May 2012)   hosted by SSB of Small Small Baker.

 
 
 
Ingredients
[makes about 20 pieces]
20 small-medium size prawns - marinate with a pinch of salt and some cooking wine
100 gm minced meat with some fats [I used lean meat]
50 gm water chestnuts - chopped finely
2 dried Chinese mushrooms - soaked and chopped
20 pieces of round wantan skin [I used Japanese Gyoza skin - store bought]
garlic oil, shredded spring onions [optional]
shredded ginger in black vinegar sauce
Seasoning
1/2 tsp each of salt, sugar and pepper to taste
1 tsp chicken stock granules or 1/4 tsp msg
1 tsp each of  light soy sauce and sesame oil
1 tbsp water
1 tsp cornflour
  1. Combine meat with seasoning.  Stir in direction to mix well into a sticky paste.  Then add in mushrooms and water chestnuts.  Continue stir for a few more seconds until mixture is well combined into a thick paste.  Rest in the refrigerator for at least 30 minutes.
  2. To prepare the dumplings, place about 1 tablespoon filling on the wantan skin.  Top up with a prawn.  Apply a little water around the edges of the skin with your finger.  Fold into half moon, first pressing the centre of the edge then the sides to seal well.  Repeat the same until all the filling is used up.
  3. Bring a pot of water to boil.  Cook several pieces at a time.  The dumplings are cooked when it floats up to the surface of the boiling water.  Dish out onto plate using a serrated ladle.
  4. Serve hot with garlic oil, shredded spring onions and shredded ginger in black vinegar sauce.
  5. For sui kow soup - put cooked sui kow in a bowl, scoop enough soup over sui kow.  Garnish with chopped spring onion, sesame oil and a dash of pepper.
Soup Stock for Sui Kow
I prepared a healthy soup stock for the sui kow using my steamboat stock recipe which is very aromatic but not oily.


Ingredients
[serves 3-4]
2 lemongrass - lightly smashed
2 stalks of spring onions
4-5 cloves garlic
1/2 a cube of ikan bilis stock [anchovies]
salt and pepper to taste
1 litre water
  • Put all ingredients in a saucepot.  Let it boil for about 5-10 minutes.  Add salt and pepper to taste.  Simmer stock for another 5-10 minutes.   Remove all the ingredients.  The soup is ready.  When serving add garlic crisps and sesame oil if preferred.


Note:
I used Japanese Gyoza skin wrap for my dumplings because I found the yellow wantan skin sometimes has a very strong alkaline taste.


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