9 | Cha Shao Pao

Sui Kau

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Sui Kau | 水饺



This Cantonese Dim Sum is a fan shaped parcel. With it's thin pastry, it's suitable for deep frying as well as boiling. The latter is perhaps the most famous way of preparing this Dim Sum. 


Shrimp, pork, bamboo and vegetables


18 gram


Cook for about 10 minutes in boiling water.

Deep-fry about 5 minutes in oil at 175ºC

Serving suggestions

Deep fry for a nice crunchy bite. Another popular way of preperation is to cook this dumpling in a broth and add some noodles and vegetables to it for a nice meall. More serving suggestions

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