Tag Archives: dumplings

  • Chinese Dumpling Soup (Sui Gao or Shui Jiao)

    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.

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  • Jiaozi (Dumplings)

    Adapted from a Gourmet Traveller recipe, these dumplings are perfect as a quick after work supper or as the first course for a dinner party. Moreover, if you’re feeling stressed out, making the dumplings is distinctly relaxing in its repetitiveness.

    Better yet, any leftovers are wonderful pan-fried the next day for breakfast.

    JIAOZI INGREDIENTS
    1 pack dumplings wrappers
    300 grams minced pork
    1/2 cup finely chopped spring onions
    1 tablespoon Shaoxing wine
    1 teaspoon minced ginger
    White pepper to taste

    DIPPING SAUCE INGREDIENTS
    Light soy sauce
    Chiangking vinegar
    Chilli oil or fresh birdseye chilli, chopped
    Minced garlic
    Minced ginger

    Mix all dumpling ingredients together (bar the wrappers, natch).

    Use a teaspoon to place a small amount of meat filling inside a wrapper.

    Use water to help stick the edges together and seal tightly between your fingers, ensuring no air bubbles remain (this helps avoid the disintegrating jiaozi scenario).

    Put a large  pot of water on to boil. Meanwhile, add equal parts soy sauce and vinegar into a small dipping bowl. Add 1/2 teaspoon each of ginger and garlic, then chilli oil or pieces to taste. Set aside.

    Once water is boiling add dumplings in batches to cook being careful not to overcrowd the pot. Once water returns to the boil cook for around 8 minutes on medium heat or until all of the dumplings bob on the surface.

    Drain, and serve with dipping sauce.