Sui Kow Soup (with noodles) | Water dumpling | 水饺

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Here’s a yummy recipe for making Sui Kow (water dumplings). Make an easy meal of Dumpling soup adding some glass noodles and greens. Easy comfort food made right at home. Hope you love this as much as we do. Enjoy.

The Recipe Intro↓ has more information as well as Recipe Video. If you’d like to check it out.

♦Prep time:29 min ♦Cook time:16 min ♦Yield:5 servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Minced chicken		600 gms
Ginger, finely minced		2 heaped tsp
Fresh Coriander leaves/ Cilantro, finely chopped		4 Tbsp
Fresh Spring onion Greens or Scallions, finely chopped		4 Tbsp
Asian Sesame Oil		2 tsp
Light Soy Sauce		2 tsp
Shaoxing Chinese cooking wine or substitute - see notes		2 tsp
Szechuan chilli sauce or any similar		1 tsp
White pepper powder		1 tsp
Salt		To taste (1/3 tsp)
Fried Garlic flakes		1 tsp
Ready-made Sui Kow dumpling pastry (I use Sui Kow Shanghai Dumpling Readymade Pastry sheets which are round in shape, Non-alkaline, and white in color)		2 x 200 gms packs
Mung bean / Bean thread / Glass noodles		2 small packs /100 gms
Any soup seasoning powder to taste, or homemade seasoned broth		As required
Bok choy or cabbage leaves, rinsed and roughly chopped		1-2 cups
Freshly chopped spring onion green or chives		As needed for garnish:

Method:

1. Add the minced chicken to a bowl along with the condiments, fresh ginger, fried garlic, freshly chopped herbs, pepper, and salt.
2. Mix with a fork – just till nicely combined  – without overmixing. ( Over mixing will cause the filling to lose some of the soft, tender, and moist quality).
3. Take one Sui Kow dumpling pastry wrapper at a time and lightly moisten the edges.
4. Place 1 teaspoon of filling in the center.
5. Gently fold over and align the moist edges. Pleat by first pinching the center and then pleating towards this pinched center, from both ends. (Refer to Video). This makes a sort of fan-shaped dumpling. Pleat into any simple dumpling shape. Only practice makes perfect…
6. As you fill and wrap all the dumplings,  place them on a tray lined with non-stick parchment paper, so that they don’t touch each other.
7. Use a wide-based pot about 2/3 filled with water. Bring to boil.
8. Add the dumplings, one by one to the boiling water. Give them a swirl every now and then, so that they do not stick to the bottom of the pot.  Do this in two or three batches according to the capacity of your pot.
9. Once the first batch is added, give it a swirl once more, and bring it back to a boil. Then reduce heat to medium and simmer, uncovered for 8 minutes. Swirl occasionally. The dumplings will have swollen up and float to the surface when they are done.
10. Remove with a wide slotted spoon and set them aside on a nonstick pan or a greased tray(to prevent sticking to each other, causing breakage). Repeat with the next batch of dumplings.
11. As long as the remaining water from boiling the dumplings is not super starchy, just top this up with boiled water to make the soup. It contains great flavor. But depending on your dumpling skins, sometimes the water will be too murky, in which case, you want to use fresh water or homemade stock.
12. I simply top up the boiling dumpling water and then add in the glass noodles and boil till cooked. I also add soup seasoning powder to taste.  Also, add some soy sauce(1 -2 tsp) to season.
13. Once seasoned just right and the noodles are cooked, add some fresh Bok choy, Choy sum or even Cabbage leaves. Cook just till the leaves are tender.
14. Return the dumplings while plating into bowls, garnished with chopped spring onion greens or chives
15. Serve with any of your favorite dipping sauces. (Popular, is light soy combined with sesame oil and minced ginger, and black rice vinegar).

Sui Kow Soup (with noodles) | Water dumpling | 水饺

 

Notes:

• To make non-alcoholic meat marinade, smash a small piece of ginger and 1/4 tsp Sichuan peppercorns together and steep in 3 Tbsp of hot water for 20 minutes. Strain and use. In some recipes, I also substitute it with liquid meat tenderizer.
• Szechuan Sauce recipe
• Fried garlic can be stored in airtight jars, to be used as a seasoning in so many Asian dishes. You can also find it ready-made in your Asian food section.

Dumpling Skins, Minced Chicken, Ginger, Scallions, Coriander, Soy, Sesame oil, Garlic, Chili sauce, Soup seasoning/Stock, Glass Noodles, Pepper, Salt.

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