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Chinese Dumpling Soup (Sui Kow) 水餃


The Fillings Ingredients

  • Wanton or dumpling wrappers
  • 200 g Mince pork with some fats
  • 150 g Prawns cut into chunks
  • 1 tbsp Spring onions + coriander
  • 1 tin Water chestnuts lightly minced
  • 1 bowl Wood ears soaked and chopped
  • 2 Fresh red chillies mince (optional)

The Seasonings

  • 1 tbsp Cornstarch
  • 2 tbsp Rice wine
  • 1 tbsp Chicken Powder
  • 1 tbsp Sesame oil
  • 1 tbsp Sugar
  • Pepper


  • Slice prepared prawns into big chunks (wrappers depending). Mix all the Fillings ingredients and seasoning together. Mix thoroughly. Lift and throw filling back to the bowl until filling becomes springy and sticky before using.
  • to wrap, just scope some fillings, making sure you have a bit of everything and place into the middle of your wrapper, just squeeze and then drop into a tray.
  • To freeze - place your tray into the freezer. When the sui kow have hardened all you need to do it pack them into a bag and store. Mine never lasted more than a couple of months. 


TIP - You can add them to Maggie Mee for a feast! 
TIP - I do not use soy sauce because I like my sui kow clear and not brown.