Crunchy Meaty Soup Dumpling (Shui Jiao) 水饺


Crunchy Meaty Soup Dumpling Shui Jiao 水饺
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To be frank, I am not a big fan of soup dumpling last time. Call me dump or fussy, I just never find one that I fancy.

1 fine day, my husband told me that he is bringing back soup dumpling from Penang. We even had a small argument on it because my freezer is full and I don’t like soup dumpling. Until I tried it, it is like the most delicious and comforting dumpling I ever tasted. It was a homemade dumpling and I managed to get the recipe from the kind old couple who sold this to him and now I’m sharing with you.

This is perfect to be added into noodle soup and hotpot. you can make more and freeze it in the freezer

Step-by-Step Pictorial Recipe

Crunchy Meaty Soup Dumpling (Shui Jiao) 水饺
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Ingredients required are very simple. Just dried mushroom, chestnut, shrimps, chinese chives, seasoning and minced pork belly. I prefer to use minced pork belly as it yearned a juicer dumpling. Do go for lean minced if prefer. I also bought ready-peeled chestnut from NTUC. I hate peeling chestnut as it is very time consuming.

Crunchy Meaty Soup Dumpling (Shui Jiao) 水饺
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Add all the ingredients in a large mixing bowl

Crunchy Meaty Soup Dumpling (Shui Jiao) 水饺
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Mix in until well combine.

Crunchy Meaty Soup Dumpling (Shui Jiao) 水饺
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I used this dumpling skin and can be found in NTUC. Any dumpling skin also ok

Crunchy Meaty Soup Dumpling (Shui Jiao) 水饺
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Scoop 1 teaspoon of fillings (or more depending on the size of the dumpling skin used.

Crunchy Meaty Soup Dumpling (Shui Jiao) 水饺
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Use water and dab alongside the edge of the dumpling skin to seal

Crunchy Meaty Soup Dumpling (Shui Jiao) 水饺
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Fold along the edge

Crunchy Meaty Soup Dumpling (Shui Jiao) 水饺
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you can stick the 2 corner of the triangle together or just leave it

Crunchy Meaty Soup Dumpling (Shui Jiao) 水饺
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To freeze, freeze it in the freezer seperately first. when frozen, then transfer all to a ziploc bag.

Print

Crunchy Meaty Soup Dumpling (Shui Jiao) 水饺

Crunchy Meaty Soup Dumpling Shui Jiao 水饺
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Crunchy, juicy, meat and sweet soup dumpling. Guarantee best ever

  • Author: eckitchensg
  • Prep Time: 1 hr
  • Cook Time: 5 mins
  • Total Time: -26370904.466667 minute
Scale

Ingredients

500 minced pork belly

250g prawn (cut into chunk for crunch)

250g finely diced water chestnut

20g finely diced dried mushroom (soaked and drained)

20g fincly chopped chinese chives

Seasoning

3 tablespoons light soy sauce

2 tablespoons oyster sauce

3 tablesppon sesame oil

To Seal

water

To Wrap

1 packet of Wanton or Shui Jiao Skin (about 50 pcs)

Instructions

Add all ingredients and seasoning into a large mixing bowl.

Mix until well combine

Prepare a small dish with water to seal the dumpling

Scoop 1 teaspoon (or more if the dumpling skin is bigger) onto the dumpling skin

Dab the edge of the skin with water and wrap the meat filling into the skin by folding into half (Or use any other folding method preferred)

Repeat for the remaining fillings until finish

To cook

Add the dumpling into boiling water or boiling soup and allow it to cook for 5 mins or until cook

Notes

To freeze, freeze each dumpling seperately. When frozen, then transfer all to zip lock bag and continue to freeze until needed

Keywords: chinese new year, cny, soup dumpling, dumpling

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