Repices for sue gow 水饺 (dumpling)?

Question

Can anyone teach me how to make Chinese sue gow 水饺 ? All i want is the repices & how you make them ! thankss !! please help !

Answer 1

You should go to youtube.com.

There's loads of videos that not only teach but visual display of the ingredients & methods. :D

Answer 2

I believe this is what you are looking for char siu bao:

http://chinesefood.about.com/od/dimsumbu...

Answer 3

Ingredients

circular dumpling wrappers

Filling

60 g piece fresh ginger , unpeeled

1 egg

1 tablespoon shaoxing wine

3/4 teaspoon salt

fresh ground black pepper , to taste

450 g ground pork

Dipping sauce

3 tablespoons light soy sauce

2 teaspoons sugar

1 1/2 tablespoons chili oil (the homemade variety, not store bought, see my recipe for hong you, chilli oil)

1 teaspoon sesame oil

2 garlic cloves , crushed and mixed with

2 teaspoons cold water

Directions

1Smash the ginger with the flat side of a cleaver or heavy object and leave to soak for a few minutes in 200ml cold water.

2Mix the egg, wine and salt and pepper into the pork, then gradually add the ginger-water (discarding the crushed pieces), so it is absorbed by the meat to form a fragrant, floppy paste.

3Mix the dipping sauce ingredients in a small bowl; always add the garlic at the last minute to make the most of it's flavour and fragrance.

4Fill each dumpling wrapper wth a good teaspoon of filling, and seal to make a half-moon shape. Seal with a series of little pinches if you want it to look good and authentic! Make sure dumpling skin is sealed so that the filling can't ooze out. Lay the dumplings out seperately on a lightly floured surface.

5Heat a large pan of water to a vigorous boil over high heat. Throw in a couple of handfuls of dumplings. Stir once to prevent sticking. When the water has returned to the boil, throw in a coffee cupful of cold water. Allow the water to return to the boil and throw in another coffee cupful of cold water. When the water has returned to the boil again, the skins should be glossy and the meat should have cooked through.

6Remove from pan with a slotted spoon, drain well, and serve hot with dip. Continue cooking the dumplings in batches.

7FYI - the cold water is added to stop the water from boiling too vigorously and tearin the dumplings apart.

RECIPE 2:

1/4 lb shrimp , minced

1/4 lb ground pork

8 water chestnuts , minced

1/4 cup green onions , chopped fine

1 teaspoon salt

1 teaspoon ginger juice (I've used fresh grated ginger)

2 teaspoons soy sauce

1/2 teaspoon five-spice powder

30 wonton wrappers

1 dash pepper

sweet and sour sauce

1 tablespoon cornstarch

1/2 cup sugar

1/4 cup vinegar

1 tablespoon ketchup

6 tablespoons water

Directions

1Combine shrimp, pork, water chestnuts, ginger, and green onions.

2Mix well.

3Add salt, soy sauce, 5 spice, and pepper.

4Spread wrappers out and place a portion of filling in each wrapper.

5Moisten edges with water and fold over and seal.

6Deep fry until crisp.

7For sweet-sour sauce: Combine all ingredients and bring to a boil to thicken.