Shui Jiao (Sui Kow) Recipe
Learn how to make authentic Shui Jiao (Sui Kow), flavorful Chinese dumplings stuffed with a savory mix of shrimp, pork, and vegetables. Perfect in soup, this step-by-step recipe, with a cooking video, will help you make restaurant-quality dumplings at home.
Servings: 4 people
Ingredients
- 160 g (5¾ oz) peeled and deveined shrimp
- 80 g (3 oz) ground pork
- 3 pieces water chestnuts peeled and diced into small pieces
- 2 pieces black fungus soften in warm water and cut into thin strips
- 1 tablespoon coriander leaves finely chopped
- 25 pieces dumpling wrappers
- water for boiling
- 1 tablespoon oil
- 2 cups chicken broth add 1 cup of water to dilute
- sesame oil optioal
- 1 stalk scallions cut into rounds
- Chinese leafy green vegetables optional
Seasonings:
- 2 tablespoons oyster sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 3 dashes ground white pepper
Instructions
- Rinse the shrimps and pat them dry with paper towels. Place the shrimps on a cutting board. Using the flat side of a cleaver, gently smash and flatten the shrimps, then chop and mince into a slightly chunky consistency.
- In a mixing bowl, combine the shrimps, ground pork, water chestnuts, black fungus, coriander leaves, and seasonings. Stir the mixture until well combined. Cover the bowl with cling wrap and chill the filling in the fridge for 30 minutes.
- To wrap the Shui Jiao dumpling, place a dumpling wrapper in the palm of your hand and spoon about 1 tablespoon of the filling into the center. DO NOT OVERFILL.
- Wet the outer edge of the dumpling wrapper with a little water, fold it in half, and press firmly to seal the edges. Place the wrapped dumpling on a tray lightly dusted with flour to prevent sticking.
- Fill a soup pot about two-thirds full with water, add 1 tablespoon of oil, and bring it to a boil. Working in batches, gently add the dumplings one at a time, stirring clockwise with a spatula to prevent them from sticking to each other or the pot. Repeat the process until all the dumplings are cooked.
- To serve, place a few dumplings in a bowl, ladle hot chicken broth over them, add a dash of sesame oil, garnish with chopped scallions and serve immediately. For an extra touch, you can add blanched Chinese leafy green vegetables to the broth.
Video
Notes
Recipe Contributor: Food 4 Tots
For the black fungus, wash and soak them in warm water. Once the black fungus are soft, drain and squeeze out any excess water. Cut the black fungus into thin strips.
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
Serving: 4people | Calories: 179kcal | Carbohydrates: 9g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 79mg | Sodium: 958mg | Potassium: 285mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg