Cantonese Dumpling-Shui Jiao (水饺)
This dumpling is called “Sui Kao” which cook in boiled method. It was very popular in Cantonise region. You may try it and is not so difficult as you thought! Lets do it and you will get fun and delicious dumpling.
- Prep Time : 30 min
- Cook Time : 30 min
- Ready Time : 60 min
Servings : 6-8 persons
- 3 cups All purpose flour ***For dumpling dough
- 1 cup Cold water ***For dumpling dough
- 1/4 tea spoon Salt ***For dumpling dough
- 150 Grams Shrimp
- 150 Grams Mince Meat
- 20 Grams Black Fungus
- 3 Water Chestnuts
- 1 & 1/2 Table Spoons Light Soya Sauce
- 1 table spoon Sesame Oil
- 1 table spoon Tapioca Starch ***more sticky condition and easy to fold the dumpling
- 1/2 table spoon Pepper
- 4 Clove Garlic
- 5 Table Spoons Oil
- 200 Grams Anchovies ***For soup base
- 150 Grams Bak Choy ***For soup base
- 150 Grams Green Cabbage ***For soup base
For Soup Base Instruction
Step 1: Ready the soup base with anchovies and Bak Choy & Green cabbage. Rinse its and cut the vegetables into 2 inch size.
Step 2: Then put in 3 big bowl of water into pot for boiling. After the water boiled, mix in the anchovies and Bak Choy & Green cabbage for cook around 30-45 minutes.
For Dough Dumpling Instruction
Step 1: Mix the salt into the flour and stir in the cold water.
Step 2: Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes. (then go for preparing the dumpling filling).
Step 3: After 30 minutes, knead the dough until it forms a smooth ball. Divide the dough into 50 pieces. Roll each piece out into a circle about 4 inches in diameter.
For Dumpling Filling Instruction
Step 1: Cut the shrimp into 1/2 inch size.
Step 2: Chopping the pork meat become the mince meat.
Step 3: Cut and chopping the black fungus.
Step 4: Cut and chopping the water chestnuts.
Step 5: Mix into all the ingredients- shrimp, mince meat, black fungus, water chestnuts, soya sauce, sesame oil, pepper and tapioca starch.
Step 6: Cut and chopping the garlic and stir frying it with oil.
For Dumpling Instruction
Step 1: Put one full teaspoon of the dumpling filling into the middle of each dumpling dough and wrap into half moon shape. Then pinch the edges to seal.
Step 2: After all the dumplings are ready wrapped, boiling the water to cook it. Once the dumpling is ready cook, it will floating on surface. Then drain it and mix with garlic oil so it will not stick all together.
Step 3: Mix in the ready dumpling with the soup and serve.