Shrimp Dumplings (Sui Kow)

Something soupy for dinner for hb who is back today! I also wanted to eat this as the frozen ones which I bought that comes in a ready broth, is not enough - only 4 small pieces!

I was craving for more and I really like to have this for dinner - soupy and filling as well.

I couldn't get the Shanghai skin so just make do with the traditional yellow ones. Before, I used to boil the soup from scratch using soya beans, ikan bilis and chicken breast bones. Now, all the time I can afford is to throw in a cube - just as good!

You can add in black fungus or water chestnut for a crunchy texture.

Ingredients (Makes 20 dumplings)

• Dumpling skins (round ones)
• 230g minced pork washed in sieve & marinated with light soya sauce, pepper & chinese wine for at least 30mins
• 20 small prawns, de-shelled & deveined & marinated with pepper, 1 tsp cornflour & salt
• 2-3 ears of Black Chinese Mushroom chopped and added to pork
• 1 cube of Ikan Bilis soup stock
• 3 large slices of ginger
• Some Chye Sim, cut into small sections
• Some cornflour

Method

1. Boil a pot of water with the stock cube and ginger for 15mins, add in the chye sim and let it boil.
2. Once the chye sim is a cooked, remove and set aside.
3. Off the fire and set soup aside.
4. Sprinkle some corn flour on a flat plate and add 2 tbsp to another bowl.
5. Take a pc of the skin and spread the cornflour on it generously.
6. Take 1 prawn and lightly break the centre and spoon a little minced meat on it.
7. Dab water all around the edge and fold up so it looks like a semi-crescent.
8. Set it on the pre-floured plate.
9. Repeat till all the prawns &/or meat is used up.
10. Boil a pot of hot water, once boiling, add a few dumplings.
11. Let it boil on high heat till the dumplings float to surface and is translucent.
12. Place the pre-blanched chye sim on bottom of bowl & scoop the cooked dumplings on top.
13. Scoop the pre-boiled soup on top of the dumplings and serve with fried shallots.
14. Serve hot. ENJOY!!