Ingredients
| Dumpling: | |
| 250 g | shrimp meat, chopped coarsely |
| 20 g | carrot, diced finely |
| 2 pieces | water chestnut, diced finely |
| 1 piece | black fungus, soaked and sliced thinly |
| 2 teaspoons | MAGGI® Oyster Sauce |
| 2 teaspoons | MAGGI® CUKUPRASA™ |
| 1 teaspoon | sesame oil |
| ¼ teaspoon | white pepper |
| ½ teaspoon | corn starch |
| 12 pieces | round-shaped sui kow wrapper |
| Soup: | |
| 300 g | chicken pieces, skin removed and cut into small pieces |
| 150 g | Chinese cabbage, cut into 3 x 4 cm pieces |
| 3 cubes | MAGGI® Chicken Stock Cube, crumbled |
| 1½ litres | water |
| 2 stalks | spring onion, chopped, for garnishing |
| to taste | white pepperPreparation
1. Bring water to boil in a medium pot, add chicken pieces, Chinese cabbage and MAGGI® Chicken Stock Cube. Stir brie y and leave to simmer on low heat for about 30 minutes, until Chinese cabbage turns soft and chicken pieces are thoroughly cooked.
2. In a large bowl, mix all ingredients in A (except for sui kow skin) evenly. Leave to marinate for 30 minutes.
3. Wash and dry your hands properly, to prevent sui kow wrapper from sticking to your palm. Place a sui kow wrapper on your palm, put 1 tablespoonful of lling in the centre. Wet the edge of the wrapper with some water, fold it into half and press rmly t
4. In a large pot, bring 2 litres of water to a boil. Divide the dumplings into two batches. Put in dumplings one at a time and stir with a spatula to prevent the dumplings from sticking. Bring to a boil again and leave to simmer on medium heat until the
5. Dish out dumplings with a strainer ladle and place them in a soup bowl. Pour soup over the dumplings and garnish with chopped spring onions. Season with white pepper if desired.
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