Fried Sui-Kow 炸饺子

Fried Sui-Kow 炸饺子

Recipe source :  Doris Choo @ Sumptuous Flavours

I usually make dumplings or sui-kow soup. I hardly fry them. However, upon my children's insistence, I fried some as a dim-sum snack for my family.

The dumplings taste good on its own but my children like to dip them in chilli sauce for the extra oomph. Thirty pieces of deep-fried dumplings may seem like a lot but they were all gone in no time. Crunch, crunch, crunch, piece by piece, all gone pretty fast! And they told me to make a bigger batch next time!

Ingredients

250g of minced pork
8 water chestnuts - remove the skin and dice into small pieces
1 stalk of Chinese celery - chopped into small pieces
200g of shrimps -  remove the shells and the veins and dice into small pieces
30 pieces of dumpling wrapper ( sui-kow wrapper )

Sauce Ingredients

2 tsp soya sauce
1 tbsp Shao Hsing wine
2 tsp sesame oil
a dash of pepper
1/2 tsp salt mixed with 1 tbsp water to dissolve       

 

To prepare the filling :

1.  In a large bowl, mix the minced pork, diced water chestnut, chopped Chinese celery and diced shrimps together.
2.  Add in the sauce ingredients
3.  Mix very thoroughly together

 

Cornflour solution 

1 tsp cornflour
1 tbsp of water

Mix together - this is to seal the wrapped dumpling

To wrap the sui-kow

1. Place a piece of sui-kow wrapper on a flat surface

2. Spoon 1/2  tbsp of the sui-kow filling onto one half of the sui-kpow wrapper

3. Spread cornflour mixture around the edge of the semi-circle of the sui-kow wrapper

4. Fold over the half of the wrapper to seal.

5. Make sure you press out as much of the air as possible when you press down to seal around the semi-circle

 

Frying the sui-kow

1.  Add enough oil into a wok and heat over medium flame. 
2.  When the oil is hot add in the sui-kow to deep-fry until golden.
3.  Place on absrobent paper.
4.  Transfer to serving dish to serve.
5.  Taste good on its own or dip in chilli sauce. 

Yummy!

Red Ruby Dessert (Tub Tim Krob)

Red Ruby Dessert (Tub Tim Krob)

Recipe source :  The Malaysian Women's Weekly - May 2011 (courtesy of Chef Simon Seow)

This is a popular dessert in Thai restaurants. It is sweet, fragrant and very refreshing. Downing it is very satisfying after a hot and spicy Thai meal.

The crunchy water chestnut cubes look like red rubies, while the transparent sago looks like diamonds floating in a bowl of chilled coconut milk.

And the taste is simply awesome!

My whole family likes this very much. Excellent!

Ingredients

100g water chestnut, cut into small cubes
10 drops red food colouring
100ml sugar (for syrup)
70g sago
80ml water
180g tapioca flour
200ml coconut milk, chilled
Ice cubes
Flesh of one piece of jack fruit, cut into small cubes

Top: sago- Left: jackfruit- Right: water chestnut

Method

1. Skin the water chestnuts and cut into small cubes. Place them in a bowl of water and add red food colouring. Set aside to let the chestnuts absorb the colour.
2.  Boil sugar in 80ml water until the sugar is dissolved. Cool and put the syrup in the refrigerator to chill. 
3.  Bring 200ml of water to boil in a pan over medium heat.
4.  Rinse sago in cool tap water and put immediately into the boiling water for about 1 to 2 minutes or until the sago turns transparent.
5.  Remove pan from stove and pour into a large sieve. Rinse under running tap water then leave to soak in a bowl of cold water to prevent them from sticking together.
6.  Strain the water chestnuts. Leave them in a sieve for 30 seconds to drain off the coloured water.
7.  Place tapioca flour in a large bowl. Mix the water chestnuts with the tapioca flour. Pour over a sieve to shake off excess flour. Use hand to shake further to remove as much flour as possible.
8.  Cook the water chestnuts in boiling water for 1 to 2 minutes or until they float to the surface.
9.  Remove water chestnuts with a slotted spoon and mix immediately with chilled sugar, coconut milk, ice cubes and sago in a large bowl.
10. Add in jack fruit cubes.
11.  Serve chilled.

Extremely delicious! 

Highly recommended!

I am submitting this post to Asian Food Fest  (Thailand) - November Month
hosted by Lena of Frozen Wings


I am also linking this post to Cook-Your-Books #6

hosted by Joyce of Kitchen Flavours

  

Sui Kow Dumplings or 饺子 in Mandarin

Sui Kow Dumplings or 饺子 in Mandarin

It's so fulfilling and satisfying to make your own sui kow dumplings at home. These piping hot dumplings are very delicious and so easy to make. It so happened it rained heavily today. So it sort of created a very cozy and homey atmosphere for my family while we were eating piping hot dumplings on a very cool and rainy day. 

Ingredients

 Left : water chestnuts with skin. Middle : water chestnut with skin removed and diced. Right : finely diced shrimps

 Left : a few slices of canned bamboo shoot to be chopped up later.  Middle : chopped Chinese celery. Right : a stalk of Chinese celery

Minced pork

 Round sui kow wrappers - available at most supermarkets and wet markets

Ingredients

 

250g of minced pork
8 water chestnuts - remove the skin and dice into small pieces
1 stalk of Chinese celery - chopped into small pieces
200g of shrimps -  remove the shells and the veins and dice into small pieces
80g of canned bamboo shoots - chopped into small pieces
30 pieces of dumpling wrapper ( sui-kow wrapper )
1 litre of chicken stock

Garnishing

 

1 tbsp of shallot oil
1 stalk of spring onion - finely chopped

Sauce Ingredients

 

2 tsp soya sauce
1 tbsp Shao Hsing wine
2 tsp sesame oil
a dash of pepper
1/2 tsp salt          )
a pinch of m.s.g        ) Mix together to dissolve
1 tsp water         )

Instructions to prepare the filling :

1.  In a large bowl, mix the minced pork, diced water chestnut, chopped Chinese celery and diced shrimps and chopped bamboo shoot together.
2.  Add in the sauce ingredients
3.  Mix very thoroughly together

Cornflour solution 

 

1 tsp cornflour
1 tbsp of water

Mix together - this is to seal the wrapped dumpling

Instructions on how to wrap the dumpling

 

1. Place a piece of sui-kow wrapper on a flat surface

2. Spoon 1/2  tbsp of the sui-kow filling onto one half of the sui-kpow wrapper

3. Spread cornflour mixture around the edge of the semi-circle of the sui-kow wrapper

4. Fold over the half of the wrapper to seal.

5. Make sure you press out as much of the air as possible when you press down to seal around the semi-circle

All wrapped-up and ready for cooking

Cooking Instructions

 

1.  Bring half a pot of water to boil

2.  Drop wrapped dumplings into the boiling water one by one. It's cooked when the dumplings float to the surface

3.  Scoop up the cooked dumplings and transfer them to a large bowl of cold water. This step is to make sure that  the flour on the sui kow wrapper is removed otherwise the chicken stock will end up yellowish and cloudy.

4.  In a clean pot, bring the chicken stock to boil

5.  Add in all the cooked dumplings

6.  Let it simmer for one minute.

7.  Dish up the sui kow dumplings into a large bowl, add in one tablespoon of shallot oil and garnish with chopped spring onion.

8.  Eat them while they are still hot