Pork Dumpling Soup Siu Kow.docx

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Pork Dumpling Soup Siu Kow

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Pork Dumpling Soup Siu KowSiu Kow is the Cantonese pronunciation of dumplings, or shui jiao inChinese. In English, it literally translates to water dumplingswhich in this case, its 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 legendaryfilled with the perfect ratio of ground pork, shrimp, water chestnuts, and wood ear mushrooms. Every bite is savory, luscious, and crunchy. In my research for this recipe I enjoyed countless servings of the delicious Siu Kow soup at Sam Woo Restaurant.Makes 1220 dumplings or serves 46 as part of a multicourse meal1 pack store-bought siu kow or wonton wrappers4 cups (1 liter) water1 green onion (scallion), trimmed and cut into small rounds, to garnishFilling1 small wood ear mushroom6 oz (175 g) ground pork4 oz (100 g) shelled and deveined raw shrimp, cut into small pieces2 peeled fresh or canned water chestnuts, minced1 tablespoon finely chopped green onion (scallion)11/2 teaspoons oil1 teaspoon Chinese rice wine or sherry1/2 teaspoon sesame oil3/4 teaspoon chicken bouillon powder1/2 teaspoon fish sauce1/2 teaspoon salt3 dashes white pepperSoup13/4 cups (425 ml) homemade Chicken Stock (page 31) or 1 can (14 oz/400 g)store-bought chicken broth1 cup (250 ml) water3 dashes white pepperSalt, to taste1 Make the Filling by soaking the wood ear mushroom in warm water for about 15minutes. Cut it into thin strips.2 Combine the wood ear mushroom and all the Filling ingredients. Chill the Filling in the refrigerator for 30 minutes.3 To assemble the dumplings, place a piece of the wrapper on your palm and spoon about 1 tablespoon of the Filling onto the wrapper. Do not overfill. Dip your index fingerinto a small bowl of water and circle around the outer edges of the dumpling wrapper.Fold the dumpling over and finish by pressing the edges with your thumb and index finger to ensure that the dumpling is sealed tightly and there is no leakage. Repeat for the remaining wrappers and Filling.4 Place the dumplings on a floured surface or baking sheet. Cover them with a damp kitchen towel to prevent drying.5 Bring the water to a boil in a pot. Gently transfer the wrapped dumplings into the boiling water and boil until they float to the top, about 23 minutes. You may have to boil the dumplings in more than 1 batch, according to the size of your pot.6 Remove the dumplings with a slotted spoon, drain the excess water, and cover them to prevent drying.7 Make the soup by bringing the chicken broth and water to a boil in a pot. Add the white pepper and salt to taste.8 Transfer 34 dumplings into a soup bowl, add some of the Soup into the bowl, garnish with some chopped green onion and serve immediately.COOK'S NOTE: There are different sizes of siu kow or wonton wrappers in the market.Use 1 teaspoon of the Filling if the wrappers are smaller, which yields more dumplings.