Sui Gow 水饺

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Sui Gow 水饺

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Ingredients

Adjust Servings:
220 g Pork; minced
140 g Prawn meat; minced
1 pc Wood Ear Fungus; soaked to soften
50 g Carrot; minced
Handful Coriander Leaves; minced
3 Tbsp Water
40 pcs Round Wonton Wrapper
Seasoning
1 Tsp Sesame oil
2 Tbsp Oyster Sauce
2 Tbsp Cooking Oil
1 1/2 Tsp Salt
1 Tsp Sugar
2 Tsp Cornstarch
Dash of White Pepper
Cuisine:

    Ingredients

    • Seasoning

    Directions

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    Steps

    1
    Done

    Prepare Prawn

    Mince prawn using the back chinese chopper. This will create sticky minced prawn meat.

    2
    Done

    Prepare filling

    Place pork and prawn in a bowl. Add add the seasoning. Use a chopstick to mix the filling. Stir them in one direction. Add one tablespoon of water if the fillings appear too dry. Add more till it reaches a consistency that you like. I've added a total of 3 tablespoons. Stir to mix well after each addition of water.

    Add wood-ear fungus, carrot and coriander. Stir again to combine well.

    3
    Done

    Wrap Dumpling

    Place roughly 1 tablespoon fillings in the center of the wonton wrapper. Draw a line along the edge of half the wrapper with water. Fold them half to seal. That's one dumpling completed! Repeat till all fillings and wrapper finish.

    4
    Done

    Cook or Freeze

    Place this dumpling in the freezer to keep them for another meal. Or cook them right away!

    These dumplings can be boiled and served in soups or served with savory sauce mixture.

    They can also be deep-fried and eaten with mayonaise or sweet chili sauce.

    Either way, these dumplings are equally as yummy! Enjoy!

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    Chinese Roast Pork (Siew Yoke 烧肉)
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    previous
    Chinese Roast Pork (Siew Yoke 烧肉)
    next
    Braised Mushroom Chicken 冬菇焖鸡

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