When we were recently in Malaysia we ate the most amazing sui gao (dumplings) at my Grandmother’s house, bought from the local hawker stall. So this is my attempt to recreate them back home in Australia.
This Chinese Dumpling Soup recipe is similar to my jiaozi recipe however the sui gao filling has the addition of Chinese mushrooms, carrots and water chestnuts. This gives the dumplings extra flavour and a satisfying crunchiness.
The dipping sauce is a gingery, vinegary sauce enlivened with chilli and spring onion. It can be either sprinkled over your bowl of dumplings or dabbed onto each individual dumpling as you eat them. Personally, I can’t get enough of it.
Sui Gao is Chinese comfort food and very, very moreish. Make more than you think you’ll ever need because people often request seconds. And sometimes thirds.
