Sui Kow Soup | Water dumpling | 水饺

Sui Kow Soup

Sui Kow or Shui Jiao are Chinese dumplings. The Cantonese term, Sui Kow translates to ‘Water Dumplings’ in English. They are delicate fan-shaped folden dumplings, containing a mild meat filling. The Sui Kow are usually boiled and served with water/ broth, hence the name. Here we serve them in a simple soup along with glass noodles, making it a nice comforting meal.

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Sui Kow Soup

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How to make Sui Kow SoupRecipe at a glance:

• Prepare dumpling filling.
• Wrap dumplings, using ready-made pastry.
• Boil the dumplings in batches.
• Use the boiling liquid to make soup.
• Add noodles, greens and return the dumplings when serving

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Ingredients:

• 600 gms minced chicken
• 2 heaped tsp Finely minced Ginger
• 4 Tbsp finely chopped fresh Coriander leaves/ Cilantro
• 4 Tbsp finely chopped fresh Spring onion Greens or Scallions
• 2 tsp Asian Sesame Oil
• 2 tsp Light Soy Sauce
• 2 tsp Shaoxing Chinese cooking wine or substitute – see notes
• 1 tsp Szechuan chilli sauce or any similar
• 1 tsp White pepper powder
• Salt  to taste (1/3 tsp)
• 1 tsp fried Garlic flakes
• 2 x 200 gms packs of 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.
• 1 small pack glass noodles
• 50-100 gms mung bean/ glass noodles
• Any soup seasoning powder to taste, or homemade seasoned broth
• 1-2 cups bok choy or cabbage leaves, rinsed and roughly chopped
• Freshly chopped spring onion green or chives, to garnish

Same Recipe Video is available on the Recipe page⇑.

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On Laptop, is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.

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

EAT AND TELL!!! Let us know if you tried – Sui Kow Soup