Sui Cao (Chinese Dumplings) 🥟 Recipe by Vy Do
This recipe is translated from Cookpad Vietnam. See original: Sủi cảo 🥟 Sui Cao (Chinese Dumplings) 🥟 Cooking Instructions 2 to 3 hours 1 Make the dumpling and noodle dough: In a bowl, combine the all-purpose flour, cornstarch, and 1/2 teaspoon salt. Gradually add the water while mixing. Transfer the dough to a clean surface and knead by hand until smooth and elastic—not too dry or too sticky. Cover and let the dough rest for 2 hours. 2 Prepare the filling: In a bowl, mix together the ground pork and chopped shrimp. Finely chop the napa cabbage leaves and cilantro, then add them to the bowl. Season with 1/2 teaspoon chicken bouillon powder, 1 tablespoon sugar, 2 tablespoons fish sauce, 2 tablespoons minced garlic, and 1/2 teaspoon black pepper. 3 Shape the dumplings: Dust a work surface with flour. Roll the dough into a long rope about 3/4 inch (2 cm) in diameter. Cut into small pieces and keep them covered with plastic wrap to prevent drying out. Roll each piece into a ball, then flatten with a rolling pin into a thin circle about 1/25 inch (1 mm) thick (use a cup as a guide for a round shape if needed). Place a spoonful of filling in the center of each wrapper and fold to seal. You can use a dumpling mold for shaping, or simply fold and seal by hand like wontons. 1 Make the dumpling and noodle dough: In a bowl, combine the all-purpose flour, cornstarch, and 1/2 teaspoon salt. Gradually add the water while mixing. Transfer the dough to a clean surface and knead by hand until smooth and elastic—not too dry or too sticky. Cover and let the dough rest for 2 hours. 1 Make the dumpling and noodle dough: In a bowl, combine the all-purpose flour, cornstarch, and 1/2 teaspoon salt. Gradually add the water while mixing. Transfer the dough to a clean surface and knead by hand until smooth and elastic—not too dry or too sticky. Cover and let the dough rest for 2 hours. 2 Prepare the filling: In a bowl, mix together the ground pork and chopped shrimp. Finely chop the napa cabbage leaves and cilantro, then add them to the bowl. Season with 1/2 teaspoon chicken bouillon powder, 1 tablespoon sugar, 2 tablespoons fish sauce, 2 tablespoons minced garlic, and 1/2 teaspoon black pepper. 2 Prepare the filling: In a bowl, mix together the ground pork and chopped shrimp. Finely chop the napa cabbage leaves and cilantro, then add them to the bowl. Season with 1/2 teaspoon chicken bouillon powder, 1 tablespoon sugar, 2 tablespoons fish sauce, 2 tablespoons minced garlic, and 1/2 teaspoon black pepper. 3 Shape the dumplings: Dust a work surface with flour. Roll the dough into a long rope about 3/4 inch (2 cm) in diameter. Cut into small pieces and keep them covered with plastic wrap to prevent drying out. Roll each piece into a ball, then flatten with a rolling pin into a thin circle about 1/25 inch (1 mm) thick (use a cup as a guide for a round shape if needed). Place a spoonful of filling in the center of each wrapper and fold to seal. You can use a dumpling mold for shaping, or simply fold and seal by hand like wontons. 3 Shape the dumplings: Dust a work surface with flour. Roll the dough into a long rope about 3/4 inch (2 cm) in diameter. Cut into small pieces and keep them covered with plastic wrap to prevent drying out. Roll each piece into a ball, then flatten with a rolling pin into a thin circle about 1/25 inch (1 mm) thick (use a cup as a guide for a round shape if needed). Place a spoonful of filling in the center of each wrapper and fold to seal. You can use a dumpling mold for shaping, or simply fold and seal by hand like wontons. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Simple Baked Tilapia Pasta with Mushroom and Paprika Super-tender beef meatballs Beef Roast Steaks with Garlic Mashed Potatoes and Sweet Corn Honey Lime Glazed Grilled Tuna Simple Baked Tilapia Pasta with Mushroom and Paprika Super-tender beef meatballs Beef Roast Steaks with Garlic Mashed Potatoes and Sweet Corn Honey Lime Glazed Grilled Tuna Bread🍞cake🥧 Bottle gourd and coconut burfi Spicy shell macaroni KUNG PAO BEEF w/ RICE Cowleg pepper soup Spaghetti with vegetables and chicken🍜🥗 Balti Gosht Instant Bhakhri Pizza Date and almond cake Parwal stir fry Bread🍞cake🥧 Bottle gourd and coconut burfi Spicy shell macaroni KUNG PAO BEEF w/ RICE Cowleg pepper soup Spaghetti with vegetables and chicken🍜🥗 Balti Gosht Instant Bhakhri Pizza Date and almond cake Parwal stir fry