Crunchy Meaty Soup Dumpling (Shui Jiao) 水饺
Crunchy, juicy, meat and sweet soup dumpling. Guarantee best ever
- Prep Time: 1 hr
- Cook Time: 5 mins
- Total Time: 22 minute
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