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!