Wanton Noodle with Pork Dumpling (Sui Kow Mein)

 

Sui Kow Mein (Jan 2011)

My late Granny (Mum's mum) had Sui Kow Dumpling Noodle Soup at least once a week when she stayed with us. She has a favourite stall which was always packed and could always tell if we cheated and bought from another. Everytime I visit the stall now, ironically I think of Granny and how she'd look me square in the eye and say "This is not my Sui Kow Mein." After tasting her beloved Sui Kow, I knew why people kept going back for more.

Keeping it simple

I suppose you could make a complicated Sui Kow or keep it simple with the basic main ingredients of a decent dumpling. Sui Kow dumplings are different from other Chinese dumplings because the filling is a mixture of meat/prawns/fish paste and some sort of crunchy vegetable (ie. carrot, water chestnuts, etc) Usually it's wrapped into a half moon shape but as you see in my picture, I've wrapped some in a gold nugget shape to differentiate the meat and the seafood only dumplings.

Wrapped & Ready!

Sui Kow checked but what about the noodle? Wantan noodles are so readily available in the markets. If possible get some fresh ones as the frozen ones tend to break easily. I shall look forward to making my own noodles soon.

Sui Kow Recipe (to make 12 sui kows)

Ingredients:
1 packet of fresh dumpling skin
400gm pork mince (not too lean)
100g prawns, shelled & chopped coarsely
1/2 cup of carrots, chopped finely
1/2 cup water chestnuts, chopped coarsely

Seasoning:
1 tbsp soy sauce
1 tsp rice wine
1/2 tsp pepper
1/2 tsp of sugar
1 tbsp cornflour
A few drops of sesame oil / cooked garlic oil

Method:

1. Remove the dumpling skin sheet by sheet.
2. Mix all the ingredients with seasoning well. Use your hand if possible to feel the texture. You should have a slightly sticky springy texture.
3. Add 2 spoonful of filling in the middle of the dumpling skin.
4. Fold the skin upwards to meet the other end. Wet your finger and run it along the edge inside the dumpling skin. Press firmly and you should have a half-moon shaped dumpling in your hands.
5. When all is done, you can choose to boil the dumplings in soup or deepfry in a wok.

Putting the noodle together:

1. Blanch the noodle in hot water for 1 min, then immediately remove and dunk it into cold water. Remove from cold water and put the noodle back into the hot water for a few seconds. Drain away water.
2. To make the sauce for one serving of noodle, add 1 tsp of oyster sauce, 1 tsp of soy sauce, 1/2 tsp of dark soy sauce, 1 tsp cooked shallot oil and a dash of pepper onto a plate. 
3. Place  noodle the plate and mix well with sauce. 
4. You can see from my picture that I have also made a simple minced meat to be served with my noodles.