Chinese Meat Dumpling Soup (Sui Kow)

Sunday, June 15, 2008

I had been thinking of making Sui Kow for quite some time. Since I had already finished my pre-wedding shoots, therefore I've got the time to prepare this dish to pamper myself and Hubby after a long whole day of photo shooting last two days. The ingredients and process to make these dumplings are pretty simply. We had so much of it for lunch today and it tastes so delicious. Nothing beats the feeling of having a hot bowl of soup with yummylicious Sui Kow for lunch. Yum yum!!


Sui Kow wrappers
300g of minced pork
200g of medium size prawn
10 water chestnuts, diced
1 carrot, diced
500ml of chicken broth
vegetables of your choice

Marinade for pork and water chestnuts
1 tbsp of sesame oil
pinch of salt and pepper
3 tsp of soy sauce
dash of hua tiao wine
1 tsp of cornflour

Marinade for prawns
pinch of sugar
1 tsp sesame oil

  1. Mixed minced pork and water chestnuts in a big bowl. Marinade with the seasonings for 1/2 hour.
  2. Scoop 1 tbsp of minced pork with water chestnuts onto a piece of Sui Kow wrapper and top with a piece of prawn. Seal the Sui Kow wrapper.
  3. Boiled the chicken broth, add in Sui Kow and the your choice of vegetables until cooked.
  4. Serve hot.


Blog Widget by LinkWithin

  © Blogger templates Newspaper by 2008

Back to TOP