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–+ servings

Sui Gaw (水餃)

Meaty sui gaw in homemade stock is a umami feast. Dried sole adds a wonderful fragrance to the dumplings. If the dried fish isn’t available, substitute with an equal amoiunt of fried shallots.
5 from 1 vote
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Video

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dim Sum, Main Course, Snack, Soup
Cuisine Chinese
Servings 7
Calories 302 kcal

Ingredients
  

  • 30 g dried mushrooms
  • 120 g water chestnuts 6 pieces
  • 20 g dried sole
  • 200 g prawns
  • 300 g minced pork
  • 50 g minced lard
  • ½ tsp salt
  • ½ egg beaten
  • 1 tbsp light soya sauce
  • 1 tbsp oyster sauce
  • ½ tbsp Shaoxing wine
  • ½ tbsp white sesame oil
  • 28 large sui gaw wrappers
  • ½ egg beaten
  • 1 litre chicken or pork stock seasoned to taste
  • 250 g green leafy veggies rinse thoroughly, cut bite-sized
  • 3 tbsp fried shallots
  • ground white pepper

Instructions
 

  • Soak dried mushrooms in water till soft, about 30 minutes. Squeeze dry, reserving water for making stock. Remove stalks (may be used for making stock). Chop roughly.
    30 g dried mushrooms
  • Peel water chestnuts. Rinse. Chop roughly into 3-4 mm bits.
    120 g water chestnuts
  • Toast dried sole till brown, crisp and fragrant. Tear into small pieces.Pound into 2-3 mm bits.
    20 g dried sole
  • Remove prawn shells and heads (may be used for making stock). Devein and rinse. Dry thoroughly with paper towels. Cut pea-size.
    200 g prawns
  • Thoroughly mix minced pork, lard, prawns and salt. Gather mixture into a ball. Throw mixture back into the bowl, hard. Repeat till mixture thickens, 3-4 minutes. Add water chestnuts, mushrooms, sole, egg, light soya sauce, oyster sauce, wine and oil. Mix evenly.
    300 g minced pork, 50 g minced lard, ½ tsp salt, ½ egg, 1 tbsp light soya sauce, 1 tbsp oyster sauce, ½ tbsp Shaoxing wine, ½ tbsp white sesame oil
  • For unpleated dumplings, place 25 g filling on a wrapper. Smear some egg on edges of wrapper and fold to form crescent shape. Press edges to seal.
    28 large sui gaw wrappers
  • For pleated dumplings, pleat as show in the video (2:21-2:37), then seal edges with egg.
    ½ egg
  • To cook dumplings, bring pot of water and chicken stock to a boil. Keep stock simmering gently. Over high heat, blanch dumplings in the water till half cooked. Increase heat for stock to high. Place dumplings in stock with a slotted spoon. Boil gently till cooked through. To test, place a dumpling in a spoon or ladle and press with chopsticks. Dumplings are done if hard.
    1 litre chicken or pork stock
  • Transfer dumplings to serving bowls with a slotted spoon. Add vegetables to stock. Bring to a gentle simmer. Turn off heat. Divide vegetables and stock between serving bowls. Top with fried shallots. Serve immediately, adding ground white pepper to taste before eating.
    250 g green leafy veggies, 3 tbsp fried shallots, ground white pepper