Monday, August 04, 2008

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!!

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