Nasi Dagang dengan Kari Ikan Tongkol dan Acar Jelatah

Joyful Reunion Dumpling Soup

Name: Joyful Reunion Dumpling Soup
Prep time: 60 min
Cook time: 40 min
Total time: 101 min
Yield: 6 servings
Cuisine: Cina,Tempatan,Asia
Ingredients: 250 Grams Shrimp Meat; 20 Grams Carrot; 2 Pieces Water Chestnut; 1 Piece Black fungus; 2 Teaspoons MAGGI® Oyster Sauce; 2 Teaspoons MAGGI® CukupRasa™; 1 Teaspoon Sesame Oil; 1/4 Teaspoon White pepper; 1/2 Teaspoon Cornstarch; 12 Pieces Round-Shaped Sui Kow Wrapper; 300 Grams Chicken Meat; 150 Grams Chinese Cabbage; 3 Cubes MAGGI® Chicken Stock Cube; 1 1/2 Liter Water; 2 Stalks Spring Onion; 0.5 Gram White pepper

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Intermediate

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101 Min

Fill, seal, boil, devour.

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Ingredients

6 servings

Prawns

250 g

Carrot

20 g

Water Chestnut, minced roughly & water squeezed out

2 pcs

Black Fungus (soaked)

1 pc

MAGGI® Oyster Sauce

2 tsp

MAGGI® CukupRasa™

2 tsp

Sesame Oil

1 tsp

Spices, Pepper, White

0.25 tsp

Cornstarch

0.5 tsp

Dumpling skin, raw

12 pcs

Chicken Meat

300 g

Nai Pak Choy (Milk Cabbage)

150 g

MAGGI® Chicken Stock Cube

3 kiub

Water, Tap, Drinking

1.5 L

Spring Onion Root

2 Stalks

Spices, Pepper, White

0.5 g

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Nutritional Information

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Carbohydrates

6.44 g

Energy

125.74 kcal

Fats

2.65 g

Protein

18.6 g

Nutrition Table Footer

Recipe Steps

101 min

30 min

10 min

1 min

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101 min

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Bring water to boil in a medium pot, add chicken pieces, Chinese cabbage and MAGGI® Chicken Stock Cube. Stir briefly and leave to simmer on low heat for about 30 minutes, until Chinese cabbage turns soft and chicken pieces are thoroughly cooked.

Chicken Meat

Chinese Cabbage

MAGGI® Chicken Stock Cube

Water

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In a large bowl, mix shrimp meat, carrots, water chestnut, black fungus, MAGGI® Oyster Sauce, MAGGI® CUKUPRASA™, sesame oil, white pepper and cornstarch evenly. Leave to marinate for 30 minutes.

Shrimp Meat

Carrot

Water Chestnut

Black fungus

Sesame Oil

White pepper

MAGGI® Oyster Sauce

MAGGI® CukupRasa™

Cornstarch

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Wash and dry your hands properly, to prevent sui kow wrapper from sticking to your palm. Place a sui kow wrapper on your palm, put 1 tablespoonful of filling in the centre. Wet the edge of the wrapper with some water, fold it into half and press firmly to seal.

Round-Shaped Sui Kow Wrapper

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In a large pot, bring 2 litres of water to a boil. Divide the dumplings into two batches. Put in dumplings one at a time and stir with a spatula to prevent the dumplings from sticking. Bring to a boil again and leave to simmer on medium heat until the dumplings are cooked.

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Dish out dumplings with a strainer ladle and place them in a soup bowl. Pour soup over the dumplings and garnish with chopped spring onions. Season with white pepper if desired.

White pepper

Spring Onion

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Joyful Reunion Dumpling Soup

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Joyful Reunion Dumpling Soup​

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Joyful Reunion Dumpling Soup