Dumplings in Superior Stock

Sheung Tong Soei Gau

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Preparation info

  • Makes


    • Difficulty


Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

  • About

These dumplings are fashioned after the rustic northern Chinese dumplings, so the skins are thicker and the filling is coarser than the Cantonese variety.


Superior stock 1.4 litres
Yellow chives (gau wong) 4–5 stalks, sliced


Peeled prawns (shrimps) 180 g, chopped by hand
Pork 300 g, chopped by hand
Chinese celery 20 g, chopped
Spring onions (scallions) 20 g, chopped
Dried Chinese mushrooms 10 g, soaked to soften, squeezed dry, stemmed and finely chopped
Dried black fungus 10 g, soaked to soften, drained and finely chopped
Carrots 20 g, peeled and finely chopped
Bamboo shoot 20 g, finely chopped
Corn flour (cornstarch) a pinch


To Taste

  • Salt
  • Sugar
  • Ground white pepper
  • Sesame oil
  • Chilli oil

Soei gau dough

Plain (all-purpose) flour 600 g
Salt a pinch
Water 300 ml
Corn flour (cornstarch) 115 g


  • Prepare filling. Combine filling ingredients except corn flour. Add seasoning to taste then add corn flour to bind lightly. Set aside.
  • Prepare soei gau dough. Mix flour, salt and water together to form a dough. Roll out on a floured surface into a cylinder. Divide into 24 equal pieces.
  • Roll each dough piece out into a thin, round skin. Dust skins with corn flour to prevent sticking.
  • Spoon some filling onto each skin. Fold skin over into a half moon to enclose filling. Press edges to seal.
  • Cook dumplings in superior stock.
  • Add yellow chives and season soup to taste with salt, sesame oil and chilli oil before serving.