Sui Kow Dumpling 水饺

I left a packet of dumpling wrapper in the freezer unintentionally until I forgotten on its existence.

I found it when I was trying to search for some other thing. Since it was not expired, so I just use it up to wrap a batch of sui kow.

This is my first attempt to make sui kow. I’ve been seeing a lot version of nicely wrapped sui kow. So, I just roughly follow the way how people wrap and seal it.

Marinated prawn paste, minced meat and vegetable that is wrapped up in flour sheet. The "Sui Kow" is then boiled until floated. Best to serve in soup or with noodle.

Sui Kow Dumpling 水饺
Makes 15 dumplings

Ingredients:
Dumpling wrapper
1 liter water
(A)
150gm minced pork
100gm prawns, shelled ( put in a plastic bag and flatten by meat tenderizer)
1 dried shiitake mushroom, dehydrated and chopped
20gm of carrot, peeled and grated
1 stalk of spring onion, chopped
(B)
1 tbsp of light soy sauce
1 tbsp of Shao Xin wine
1tsp of oyster sauce
dashes of pepper
1 tsp of sesame oil

Steps:
1. Add (A) in a big missing bowl.
2. Marinate (A) with (B) and let in stand for 30 minutes in fridge.
3. On a clean chopping board, put a dumpling wrapper. Add 3/4 tbsp of fillings to the center of the wrapper. Apply water to the half-circle edge of wrapper, and fold it into half. Seal up the edge. Continue to make other sui kow dumpling until you finish up the fillings.
4. Bring a pot of water to a boil. Throw all the dumplings in the boiling water. Once it floated, considers it's cooked.
5. Serve it in soup or with noodle.