Soi Gau

Water Dumplings

Preparation info
  • 70 to 80

    • Difficulty


Appears in
The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About

These are very aptly called “water dumplings” because they are either completely or partly cooked in boiling water, and the cooking process is finished in tiny individual servers.


  • 1 pound fresh pork, ground
  • ¼ pound shrimp, shelled, deveined, washed, dried, and cut into ⅛-inch dice


  1. In the bowl of an electric mixer, combine all ingredients except won ton skins and beaten egg. Blend evenly and thoroughly; refrigerate for 4 hours.

  2. Using kitchen scissors, cut won ton skins into circular pieces 2¼ inches in diameter.