Sui Kow Recipe (Dumplings/水饺)

Learn how to make sui kow (Chinese dumplings) with this easy step-by-step sui kow (dumplings) recipe. Authentic sui kow recipe that is sure to please.

Course Soup
Cuisine Chinese
Keyword Sui Kow
Servings 15 people
Calories 41 kcal


  • 160 gram shrimps, net weight
  • 80 gram semi-lean pork, minced
  • 3 pieces water chestnuts
  • 30 gram carrots
  • 2 pieces dried shitake mushrooms – it can be substituted with black fungus 木耳
  • A handful of frozen green peas
  • 1 tablespoon coriander leaves, use the leaves only (chopped finely)
  • 25 pieces dumpling wrappers
  • Water for boiling
  • Spring onions, chopped, for garnishings



(A) Filling

  1. 1) For prawns, peel, devein and rinse under a running tap and pat dry with kitchen towel. Divide them into 2 equal portions (technique adapted from my siew mai posting)
  2. - 1st portion – place 1 shrimp on a chopping board and give it a hard smash to flatten it. Repeat the same for all the shrimps. Then chop the shrimps with the back of a chopper till fine and sticky. Knead lightly till a paste is formed.
  3. - 2nd portion – chopped coarsely into small chunks.
  4. 2) For mushrooms, wash and soak in water. When the mushrooms turn soft, drain and squeeze dry.
  5. 3) Chop water chestnuts, carrots & soaked mushrooms into fine cubes.
  6. 4) In a large mixing bowl, combine all ingredients (prawns, pork, water chestnuts, carrots, mushrooms, green peas, coriander leaves) and seasonings. Stir in one direction until well combined. Cover the bowl with cling wrap and refrigerate for at least 1 hour.

(B) Wrapping & Cooking

  1. 1) To prevent the hands from becoming wet, prepare a piece of clean cloth for wiping.
  2. 2) Place the dumpling wrapper on your palm, put 1 tablespoonful of filling in the center of the wrapper. Do not overstuff the dumpling as the wrapper can break easily.

  3. 3) Wet the edge of the wrapper (half circle only), fold it into half and seal by pressing firmly. Transfer it to a tray dusted with flour to avoid them from sticking.
  4. 4) Fill to 2/3 level a large cooking pot with water and bring it to a boil. Divide the dumplings into 2 batches. Put dumpling in one by one. Stir with spatula clockwise to prevent the dumplings from sticking together and also to the bottom of the pot. Bring it to a boil again and immediately reduce the heat to low. Keep cooking (without lid) with medium heat and bring it to a boil again. Repeat doing till the filling is cooked (*). This method is to prevent the wrapper from breaking and make the cooked filling tenderer.
  5. When the dumpling is cooked, turn off the heat. Drain cooked dumplings and place them in a serving bowl. Sprinkle sesame oil and pour some broth (**) over the dumplings. Garnish with chopped spring onion and dash of white pepper powder. You can also add some blanched vegetables to the broth. Serve immediately.

Recipe Notes

*To determine whether the dumpling is cooked thoroughly, observe for the following:

the dumpling wrapper has become transparent, the dumpling has expanded (slightly), the prawns should look slightly pinkish; and the dumplings are floating on the surface of the water

**For the preparation of the broth, you can refer to either the delicious wonton soup recipe from Rasa Malaysia or soup stock from Kuali Online.

Nutrition Facts
Sui Kow Recipe (Dumplings/水饺)
Amount Per Serving (15 people)
Calories 41 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 17mg6%
Sodium 294mg13%
Potassium 33mg1%
Carbohydrates 2g1%
Protein 2g4%
Vitamin A 355IU7%
Vitamin C 0.1mg0%
Calcium 8mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.