Sui Gaw (水餃)
Meaty sui gaw in homemade stock is a umami feast. Dried sole adds a wonderful fragrance to the dumplings. If the dried fish isn’t available, substitute with an equal amoiunt of fried shallots.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 7 servings
- Difficulty
- HARD
Ingredients
- 30 g dried mushrooms
- 120 g water chestnuts (6 pieces )
- 20 g dried sole
- 200 g prawns
- 300 g minced pork
- 50 g minced lard
- 1/2 tsp salt
- 1/2 egg (beaten)
- 1 tbsp light soya sauce
- 1 tbsp oyster sauce
- 1/2 tbsp Shaoxing wine
- 1/2 tbsp white sesame oil
- 28 large sui gaw wrappers
- 1/2 egg (beaten)
- 1 litre chicken or pork stock (seasoned to taste)
- 250 g green leafy veggies (rinse thoroughly, cut bite-sized)
- 3 tbsp fried shallots
- ground white pepper
Instructions
- 1
Soak dried mushrooms in water till soft, about 30 minutes. Squeeze dry, reserving water for making stock. Remove stalks (may be used for making stock). Chop roughly.
- 2
Peel water chestnuts. Rinse. Chop roughly into 3-4 mm bits.
- 3
Toast dried sole till brown, crisp and fragrant. Tear into small pieces.Pound into 2-3 mm bits.
- 4
Remove prawn shells and heads (may be used for making stock). Devein and rinse. Dry thoroughly with paper towels. Cut pea-size.
- 5
Thoroughly mix minced pork, lard, prawns and salt. Gather mixture into a ball. Throw mixture back into the bowl, hard. Repeat till mixture thickens, 3-4 minutes. Add water chestnuts, mushrooms, sole, egg, light soya sauce, oyster sauce, wine and oil. Mix evenly.
- 6
For unpleated dumplings, place 25 g filling on a wrapper. Smear some egg on edges of wrapper and fold to form crescent shape. Press edges to seal.
- 7
For pleated dumplings, pleat as show in the video (2:21-2:37), then seal edges with egg.
- 8
To cook dumplings, bring pot of water and chicken stock to a boil. Keep stock simmering gently. Over high heat, blanch dumplings in the water till half cooked. Increase heat for stock to high. Place dumplings in stock with a slotted spoon. Boil gently till cooked through. To test, place a dumpling in a spoon or ladle and press with chopsticks. Dumplings are done if hard.
- 9
Transfer dumplings to serving bowls with a slotted spoon. Add vegetables to stock. Bring to a gentle simmer. Turn off heat. Divide vegetables and stock between serving bowls. Top with fried shallots. Serve immediately, adding ground white pepper to taste before eating.