Sui Kow (Chinese dumpling soup)

‘Gong xi fa cai’ (wishes of prosperity)

Best wishes of the Chinese New Year/ Lunar new year 2021. This is undoubtedly the most important event in the Chinese Calendar.

Meeting family and friends, exchange Mandarin oranges and feasting on the festive dishes makes the festival so lively.

Red is the color of the season, lanterns hung by the houses and the tiny cute yellow fruit of the Kumquat plant symbolizes Gold or prosperity.

 

Singapore has given us the wonderful opportunity to explore this cuisine. In this weekend of celebration presenting to you, a festive bowl filled with  invigorating goodness, common Asian comfort food, Chinese dumpling soup in which little parcels are stuffed with shrimp which are moulded into fan shape which can be boiled, steamed, or fried.

 

This soup is readily available in most Chinese dim sum joints or food courts or hawker centers so also very convenient to prepare at home.

 

Here’s sharing the recipe my way.

 

 

Ingredients

 

25 Sui Kow wrappers

1 stem of spring onion finely chopped

1 ltr chicken stock

½ tsp Sesame oil

Salt to taste

 

Dumpling filling

8-10 Medium-size Prawns (Deveined, de-skinned, minced)

2 Chinese dried mushrooms (soaked, rinsed, and chopped) or button mushrooms

1 stem spring onion finely chopped

1/4^th Carrot grated

1 pod garlic (minced)

2 tbsp soy sauce

½ tsp ground pepper

1 tsp sesame oil

1/4^th tsp chilly oil

Salt to taste.

 

  

Procedure

 

In a bowl mix all the filling ingredients and let it rest for 25-30minutes.

 

Place one Sui Kow wrapper on the palm. Spoon 1 teaspoon filling in the center of the wrapper. Moisten wrapper around the edges with a finger dipped in water.

Fold wrapper into a half-circle. Fold 6 to 7 pleats around the edge of the wrapper from one end to the other. Press to seal.

Arrange these dumplings on a plate and set them aside.

 

In a flat bottom, pan add the chicken stock. Bring it to a boil. Add few dumplings at a time into it and let them cook for 4-5 minutes.

When the dumpling cover starts to become transparent and the dumplings float on the liquid it means that they are cooked well.

 

Do this in batches. And drain and tip them in the serving bowl with a ladle of soup some spring onions and a drop of sesame oil.

If you made our Sui Kow, we would love to hear all about it! Tag us on Instagram at my_culinary_tales. We would also love to hear from you in the comment below.

Happy Cooking!

 

 

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