How to Make Sui Gao | Sui Gao in Chili Oil JUICY Dumplings in Chili Oil |

Описание: Sui Gao, or Sui Gow, in Chili Oil and Vinegar Sauce (Chinese dumplings in Chili Oil) is one of the must-order dishes at Cantonese restaurants. It is so easy to make at home and you can eat as many as you want at a fraction of the price!

Ingredients (makes 25 dumplings)

1 packet sui kow skins (25 pieces) – sui kow skins are round and bigger than wanton skins that are square
4 stalks spring onions
1 egg
250g fresh wood ear mushroom
350g minced pork
350g fresh prawn – chopped until it becomes a sticky paste

Marinate for filling
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoons sesame oil
2 tablespoons mirin OR 1 tablespoon brown sugar

To make chilli oil:
1 tablespoons chilli flakes/powder
2 tablespoons sesame oil

To make vinegar sauce
1 tablespoon soy sauce
2 tablespoons sweet black vinegar (I used plum vinegar, any sweet vinegar will do)


Method:

Mix chopped spring onions, wood-ear mushroom, pork, prawn and egg

Add marinate for filling and mix to combine

Spoon 1 tablespoon of mixture onto a dumpling skin and apply water to half of the circumference. Fold into half and press well to seal. Repeat until the filling is used up.

Bring water to a boil and add dumplings. Once they float to the surface and you can see the prawns turn pink remove dumplings. Do not over-boil or leave dumplings in the water as the skins will turn soggy

To make chilli oil, heat sesame oil until it only just begins to smoke slightly and immediately pour it into a heatproof boil with the chilli powder/flakes. After 10 min, strain and you will get your chilli oil.
Pour vinegar sauce and chilli oil onto dumplings.

Toss to combine and enjoy!

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