Sui Gow 水饺 Food

SUI GOW 水饺

Steps:

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

SUI KOW SOUP (WITH NOODLES) | WATER DUMPLING | 水饺

Steps:

• Add the minced chicken to a bowl along with the condiments, fresh ginger, fried garlic, freshly chopped herbs, pepper, and salt.
• Mix with a fork - just till nicely combined - without overmixing. ( Over mixing will cause the filling to lose some of the soft, tender, and moist quality).
• Take one Sui Kow dumpling pastry wrapper at a time and lightly moisten the edges.
• Place 1 teaspoon of filling in the center.
• Gently fold over and align the moist edges. Pleat by first pinching the center and then pleating towards this pinched center, from both ends. (Refer to Video). This makes a sort of fan-shaped dumpling. Pleat into any simple dumpling shape. Only practice makes perfect...
• As you fill and wrap all the dumplings, place them on a tray lined with non-stick parchment paper, so that they don't touch each other.
• Use a wide-based pot about 2/3 filled with water. Bring to boil.
• Add the dumplings, one by one to the boiling water. Give them a swirl every now and then, so that they do not stick to the bottom of the pot. Do this in two or three batches according to the capacity of your pot.
• Once the first batch is added, give it a swirl once more, and bring it back to a boil. Then reduce heat to medium and simmer, uncovered for 8 minutes. Swirl occasionally. The dumplings will have swollen up and float to the surface when they are done.
• Remove with a wide slotted spoon and set them aside on a nonstick pan or a greased tray(to prevent sticking to each other, causing breakage). Repeat with the next batch of dumplings.
• As long as the remaining water from boiling the dumplings is not super starchy, just top this up with boiled water to make the soup. It contains great flavor. But depending on your dumpling skins, sometimes the water will be too murky, in which case, you want to use fresh water or homemade stock.
• I simply top up the boiling dumpling water and then add in the glass noodles and boil till cooked. I also add soup seasoning powder to taste. Also, add some soy sauce(1 -2 tsp) to season.
• Once seasoned just right and the noodles are cooked, add some fresh Bok choy, Choy sum or even Cabbage leaves. Cook just till the leaves are tender.
• Return the dumplings while plating into bowls, garnished with chopped spring onion greens or chives
• Serve with any of your favorite dipping sauces. (Popular, is light soy combined with sesame oil and minced ginger, and black rice vinegar).

SUE GOW

Steps:

• In a large mixing bowl add and combine all of the ingredients and blend together. Let the mixture rest for 30 minutes in the refrigerator.
• To wrap the dumping brush the wrapper with some of the beaten egg and place some on the meat and seafood mixture onto the wrapper and fold in half and pleat and seal. Place onto a half baking sheet and repeat until done. Place the sue gow into the refrigerator until set.
• Parboil a pot of water and add salt. When the water is at a rolling boil add some of the sue gow and when the sue gow start come to the top remove into a cold water bath. Pour into a colander to drain. Place the unused sue gow into a quart size freezer zip loc bags and place into the freezer.
• In a wok add in the chicken broth and water and bring to a boil add in the mushroom slice and simmer for 5 minutes. Add in pork, chicken, shrimps, water chestnut and bok choy and return back to a boil and season with oyster sauce and turn off the heat add in the sue gow and top with green onion and sesame oil.