Recipe Ingredient
- 0-25 sui kow (dumpling) skins
- 2 tbsp finely grated carrot
- 1 salted egg yolk, mashed and finely chopped
- Filling
- 150g chicken fillet, finely diced
- 125g shelled prawns, roughly chopped
- 3 water chestnuts, finely chopped
- 2 dried Chinese mushrooms, soaked and finely chopped
- Seasoning
- 1/2 tsp salt
- 1 tbsp light soy sauce
- 1/2 tsp sesame oil
- 1/8 tsp sugar
- 1/8 tsp pepper
- 1 egg white
- 1 tsp corn flour
Instructions
- Combine chicken and prawns in a mixing bowl. Add seasoning to mix. Bring mixture up and throw it against the base of the mixing bowl until it is well blended. Add in remaining ingredients. Chill the mixture for 1-1½ hours.
- Spoon some mixture onto the centre of one piece of skin. Press the edges of the skin together to hold the filling in, letting it pleat naturally. Repeat steps with the rest of the skins. Place dumplings on an oiled steaming plate. Steam over rapidly boiling water for 10 minutes.
- Combine mashed salted egg yolk with grated carrot and add a sprinkling of combined mixture on top of each dumpling. Continue to steam for an extra minute. Remove and serve immediately with chilli sauce.
- Alternatively, you can wrap it this way: Spoon a teaspoon of filling onto each skin, then fold it in half (forming a half-moon). Smear beaten egg around to seal. Use a fork to press down the edges to create a pattern. Brush with a little egg white and add a sprinkling of sesame seeds. Drop the dumplings into a wok of heated oil. Deep-fry until golden and crispy.
