Pork and Shrimp Dumplings | Sui Kow Soup Dumplings | 水餃 | @DAPUR2020

wonton wrappers

🥗Healthier: rice paper

💰Cheaper: store-bought dumpling skins

Rice paper is gluten-free and can be lighter.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

Prepare the filling by chopping garlic, ginger, shrimp, carrot, spring onion, parsley, and black fungus.

In a bowl, combine minced pork, chopped shrimp, garlic, ginger, carrot, spring onion, parsley, black fungus, cornstarch, salt, white pepper, sugar, chicken stock, soy sauce, sesame oil, and water.

Mix the filling thoroughly until well combined.

Place a dumpling wrapper on a clean surface and add a small spoonful of filling in the center.

Moisten the edges of the wrapper with cornstarch water and fold over to seal tightly.

Repeat the process until all filling is used, arranging dumplings on a floured surface to prevent sticking.

In a pot, bring water to a boil for steaming the dumplings.

Steam the dumplings until the wrappers are translucent and the filling is cooked through.

For the soup, combine water, garlic, ginger, anchovies, and seasoning in a pot and bring to a boil.

Serve the dumplings hot with the soup and green vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens