Sui Kau Sunday

Pork Dumplings a.k.a Sui Kau

A local common favourite amongst the Chinese Community here in KL. Pork Dumplings can be found at most noodle stalls served on it's own with soup or with noodles.

Basic ingredients of water chestnuts. Peeled & diced.





A close up of what diced waterchestnuts look like :p
Next basic ingredient is diced carrots. Preferrable diced smaller as carrots can be harder to get cooked. Don't want them too chunky.
The chinese celery and "Mok Yee" (Wood Ear Fungus) should be sliced thinly.


Of course the prawns, deshelled & diced. Seasoning of pepper, Xiao Shing Wine & a little Light Soya Sauce.

Mix the minced pork (approx 1kg) with all the above ingredients and can start to wrap them in wanton skin. Seasoning with Oyster Sauce, Sesame Oil, Pepper.

Cook the Sui Kau in hot water. Once it's cooked, the Sui Kau will float to the top.

Mix the cooked Sui Kau with some Sesame Oil. This is to avoid them getting stuck to each other.Voila! They are ready to be eaten :)

Tip : Even though you will have alot of Sui Kau that may not be eaten all at once, Cooking them first and then keeping them refridgerated / frozen will prolong it's shelf life.