Recipe: Sui Kow 水饺 (Boiled Dumplings)

Other than wantan, another must-have dish when we're having wantan mee is sui kow 水饺, also known as boiled dumplings. Sui kow are slightly bulkier and contains more ingredients than wantan. Some of the ingredients you can add are finely chopped cabbage, spring onions, Chinese mushroom as well as wood ear fungus (mok yee). Sui kow is one of the easiest dumplings you can make, as you do not need any special folding techniques; simply run your fingers over the edges with water and press to seal.

You can enjoy these juicy boiled dumplings with a vinegar dipping sauce. It also goes well with noodle dishes as well as served in a clear soup with some greens.

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Sui kow 水饺 (Boiled Dumplings)
Recipe by Baby Sumo

Preparation time: 20-30 minutes

Cooking time: 5-10 minutes

Makes 28

Ingredients

200g dumpling wrappers

For the sui kow filling
200g minced pork
1 tbsp light soy sauce
1/2 tsp salt
1/2 tsp sesame oil

1/2 tsp Shaoxing wine
1/2 tsp grated ginger
2 stalks spring onion, finely chopped
100g cabbage, finely chopped
2 Chinese mushrooms, diced

1 large wood ear fungus, soaked for 2 hours and roughly chopped
A large pinch of white pepper

For the dipping sauce
1 tbsp aged black vinegar (laocu)
1 tbsp light soy sauce
2cm ginger, julienned
1 tbsp finely chopped spring onions



1. In a large bowl, add all the ingredients for the sui kow filling. Using your hands, mix well. 

2. Prepare a small bowl of water. Take a wrapper and fill with 1 tbsp of filling. Dip your finger in the water and run it over the edge of the wrapper. Fold and press gently to seal. Repeat for remaining wrappers.

3. Bring a pot of water to the boil over medium high heat. Once boiling, add 1/3 of the dumplings and cook for 2-3 minutes, until the skin is translucent and they float to the top. Remove with slotted spoon and set aside, and repeat for remaining dumplings.

4. Place ingredients for dipping sauce in a small bowl and mix well.

5. Serve dumplings with dipping sauce. You can also serve it with noodles or in a bowl of clear soup. 

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Recipe: Dakgalbi (Korean spicy stir fried chicken) 닭갈비

Since MCO started, we have been recreating a lot of our favourite eat-out dishes at home. One of our pre-MCO bi-weekly indulgence was dakgalbi, also known as Korean or Chuncheon-style spicy stir fried chicken. 

Dakgalbi 닭갈비 is made by stir-frying marinated chicken with sweet potatoes, cabbage, tteok (Korean rice cake), spring onion and ramen in a large, round flat hot plate, with lettuce and kimchi served on the side. Dakgalbi is usually made using boneless chicken drumstick or thigh (skin left-on), however at home, we opted for chicken breast. The chicken is marinated in gochujang (Korean light chilli paste), gochugaru (Korean red pepper powder), Korean rice wine (I substituted with mirin), light soy sauce, garlic, ginger and Korean curry powder (I used regular meat curry powder). In the restaurant, raw sweet potato is added straight into the pan and cooked with the chicken, however I prefer to steam it for 10 minutes at home for a nice, fluffy texture. Add in lots of cabbage for crunch and freshness. At the restaurant, we also add-on ramen for a complete meal. 

This definitely satisfied our dakgalbi craving ;) A pretty good replication of our favourite dakgalbi, though slightly a little wetter due to the surface area of the pan used at home. 

Dakgalbi 닭갈비 (Korean spicy stir fried chicken)

Recipe by Baby Sumo, adapted from My Korean Kitchen

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves 4

Ingredients
400g chicken breast, cut into bite-size chunks
2 tbsp cooking oil
1/2 large yellow sweet potato, steamed, peeled and cut into matchsticks
1/2 carrot, cut into matchsticks
4-6 cabbage leaves, sliced
1 packet (500g) Korean rice cakes
1 packet ramen noodles

2-3 stalks spring onions, cut into 2" lengths

For the marinade

3 tbsp gochujang

1 tbsp gochugaru

2 tbsp mirin

2 tbsp light soy sauce

2 cloves garlic, finely chopped

1 tsp grated ginger

1 tsp curry powder

Freshly ground black pepper

1. Place marinade in a bowl and then mix well. Add chicken and marinate for at least 30 minutes.

2. Rinse the rice cakes and then place in a large bowl. Pour over boiling water and leave for 3-5 minutes to soften it.

3. Place ramen in a pot and pour boiling water over it. Leave for 2-3 minutes and then drain and set aside. This helps rehydrate the noodles and partially soften it.

4. In a large wok, heat oil over medium high heat, then add marinated chicken, cabbage and carrot, and cook for 5 minutes, stirring frequently. Add the rice cakes and sweet potato, and cook for a further 5 minutes, stirring frequently so that the rice cakes don't stick to the wok. Taste, and season with more soy sauce or gochugaru as necessary.

5. Toss ramen noodles and spring onion in the mixture and cook for a further 2-3 minutes, until noodle texture is to your liking. Serve with lettuce leaves and kimchi.

Note: 

1. Original recipe calls for sugar in the marinade, but I omitted is as I find it too sweet with sugar. 

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