Jackie M’s Sui Gow (Chicken & Prawn Dumplings)

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Filling –

500g chicken mince

250g fresh shelled prawns – minced

½  can water chestnuts – drained & minced in a food processor

1 stalk spring onion – sliced

1 cup crispy fried shallots (commercial variety is fine)

3 TBS chicken stock granules (I use Knorr)

1 ½ TBS sesame oil

1/2 TBS pepper

1 egg

Pastry –

2 pks wonton wrappers

1. Mix the filling ingredients in a large bowl.
2. Separate the wonton wrappers gently, put one level teaspoon of filling in middle of pastry, then fold in half crossways to create a triangular shape.
3. Squeeze the edges around the filling so it doesn’t fall apart when cooked.
4. Line a tray with baking paper and arrange the dumplings so they don’t touch.  If not using straight away, freeze, then store in sealed containers in freezer until ready for use.

To Cook –

–          Bring water to boil in a saucepan, then add dumplings and boil on medium heat until they float to the surface (about 4-5mins).  Serve in a clear broth with noodles or on a bed of blanched Chinese greens drizzled with oyster sauce.

OR –

–          Deep-fry at 180’C for about 4-5mins until crispy.  Serve as a snack on its own or with a fish sauce/vinegar/sugar/sliced chilli dip.

Canned Water Chestnuts

Deep-fried Dumplings