Who loves sui kow?
Usually served as part of Yong Tau Foo or wantan mee, we love the fried version of these dumplings filled with minced meat, prawns and scallion.
We basically used the same filling we made for siew mai (refer to previous post here) but added scallion (the green part), diced carrots and morsels of prawns for extra fragrance, bite and colour. We loved it when we bite into the part with succulent prawn meat.
We used the same seasoning and skin from our siew mai recipe. Some like to add water chestnuts, but we did without it.
These were delicious! We enjoy the fried variety for the ‘kruk kruk’ crunchy skin while the filling remains juicy as the flavours were locked in during the frying process.
You can also choose to steam the dumplings along with the siew mai, or boil it in soup. We used the prawn paste from Fish For It!
For videos and step-by-step process, check out our Instragram post here.
You can use chicken as a substitute and also omit the Shaoxing wine, for Halal considerations.
KEY TIPS:
☑️ The filling described in the written recipe yields about 30 sui kows. If that’s too much, just do what we did – use half the paste for siew mai and half for sui kow.
☑️ Folding sui kow is easier than siew mai, in our view – but we find both equally therapeutic. Dab finger with water to “glue” the skin together.
1. Put a spoonful of filling in
the middle of skin
2. Dab edges of dumpling
with some water
3. Fold into half, ensuring that the edges are “glued” together well 
4. You’re done!
☑️ For the fried version, fry over medium heat with vegetable oil as you want the filling to be thoroughly cooked without burning the skin.
☑️ Let it cool down when done, and eat immediately to enjoy the crunchy skin and juicy fillings. Serve with your favourite chilli sauce and hoisin dip.
![Fried sui kow 水饺 [Recipe]](https://thokohmakan.com/wp-content/uploads/2020/12/20201018144217_IMG_1773-1-530x530.jpg)
Fried sui kow 水饺 [Recipe]
Course: Lunch, SnacksCuisine: ChineseDifficulty: Easy4
servings20
minutes10
minutesCrispy fried dumplings please!
Ingredients
Dumpling wrappers
Vegetable oil
- Filling
200g prawn paste
400g minced pork or chicken
2 shiitake mushrooms, diced (rehydrate first if using dried mushrooms)
1-2 scallion stalks, finely chopped
1 small carrot, diced
1tsp white pepper
1 tbsp Shaoxing wine
2 tbsp sesame oil
2 tsp sugar
1/2 tsp light soy sauce
2 tsp salt
1/2 tbsp corn starch
4-5 prawns (peeled, deveined and cut into 1cm chunks)
- Dipping sauce
Your favourite chilli sauce
Hoisin sauce
Directions
- Let’s make fillings!
- Mix all the filling ingredients (except the chunks of prawns) to make paste. Set aside.
- Let’s fold ’em!
- Lay a dumpling skin flat on palm.
- Put a spoonful of filling in the middle of the skin. Add about 2-3 chunks of prawns.
- Dab finger with water and brush lightly around the skin’s edges. [Water helps to “glue’ the skin together.
- Fold the skin in half to form dumpling.
- Repeat until all filling is done!
- It’s fry time!
- Heat up cooking oil in pan over medium heat.
- When oil is hot, fry 2-3 dumplings at a time. Adjust the heat lower as you don’t want to burn the skin while ensuring the filling is thoroughly cooked. Amount of oil should be enough to cover half of the dumplings.
- Turn the dumplings occasionally to ensure they are cooked evenly on both sides. Dumplings are ready when they are golden brown with nice crispy edges.
- Remove from pan and place on plate lined with kitchen towel to remove excess oil. Let it cool down and serve with your favourite dipping sauce.
