Name: Pork Dumpling Soup (Siu Kow)
Yield: Makes 12–20 dumplings or serves 4–6 as part of a multicourse meal
Cuisine: Chinese
Ingredients: 1 teaspoon Chinese rice wine or sherry; 1 green onion (scallion), trimmed and cut into small rounds, to garnish; 1 pack store-bought siu kow or wonton wrappers; Salt, to taste; 3 dashes white pepper; 1 cup (250 ml) water; 4 cups (1 liter) water; 1¾ cups (425 ml) homemade Chicken Stock or 1 can (14 oz/400 g) store-bought chicken broth; ¾ teaspoon chicken bouillon powder; ½ teaspoon sesame oil; 1 tablespoon finely chopped green onion (scallion); 1½ teaspoons oil; 2 peeled fresh or canned water chestnuts, minced; ½ teaspoon salt; 4 oz (100 g) shelled and deveined raw shrimp, cut into small pieces; 1 small wood ear mushroom; 6 oz (175 g) ground pork; ½ teaspoon fish sauce

Preparation info

Makes 12–20 dumplings or serves
4–6
as part of a multicourse meal

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

Siu Kow is the Cantonese pronunciation of dumplings, or shui jiao in Chinese. In English, it literally translates to “water dumplings”—which in this case, it’s aptly named because the dish is commonly served as a soup dish at Cantonese noodle shops or delis. I love Pork Dumpling (Siu Kow) Soup and often have it at Sam Woo Restaurant, which has a few branches in the Los Angeles Metro Area. Their siu kow is legendary—filled with the perfect ratio of ground pork, sh