Saturday, July 09, 2011

Making "Suey Kau" Dumplings

I learned how to make this from my DH. If you're out of ideas on what to cook, try this. Compliments well with  soup (or dry) noodles, but you can have it with rice too.

This is how you do it.

 I bought RM8 worth of minced pork. I can make around 40+ dumplings. I added in chopped up carrots, big onion, garlic and shitake mushrooms. Seasoned with salt, sugar, soy sauce and oyster sauce. I bought the "suey kau" skin wrappers at the wet market.

Very easy to do. Just hold the "suey kau" skin on the palm of one hand. Scoop some meat and plop it onto the center of the skin. Don't put too much coz' when you fold the skin, it will tear. You'll have to experiment yourself to see how much meat is ideal.

Dap water all around the edges of the skin and then fold it over. Press the edges together so they stick.

When you're done wrapping the meat, boil them in hot water until cooked.

Best to put them in soup. If not, they will end up sticking to one another. Even more "sedap" (delicious) if you have your favorite chili to eat them with.

Tips: Once you finish wrapping the "suey kau", cook them immediately. Don't leave them thinking you'll cook them a few hours later. It will get wet (from the meat) and the skin will stick to your plate, causing it to tear as you pick them up. So for example, don't wrap 40 dumplings thinking you'll cook 20 for lunch, and the other  20 you'll leave for dinner. If you're gonna cook 20 for lunch, just wrap 20.

Happy cooking!


  1. Suey kau skin is not the same as the wantan skin? These look really good. Thanks for the recipe.

  2. mom2kiddos:
    I'm not sure if it is the same. When I buy them at the market, the wantan skin is square, whereas the suey kau skin is round and bigger in size. When I tell the lady I want to make suey kau, this is the one she gives me.

  3. Drool! Drool! Looks so yummy... Filling kau-kau!

  4. i love sui kau but have not tried doing it myself. seems pretty simple wor! thanks for sharing the recipe :)

  5. Mmmmmm looks very yummy! I've never made sui-kau before, only wantan. I'm sure my kid would love this too, esp with some shrimps thrown in ;)

  6. STP: Yes, that is the advantage of homemade.
    Mummy to QiQi: You're welcome.
    ChloeRuoyi: Yup. I would have done that too but DH and daughter don't like prawns.


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