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Number of pax: 6 pax   Cooking duration: 40 minutes (+30 minutes marinating time)

Good to Know

Use chicken breast fillet in place of skinless chicken pieces for lower fat content in the soup.


250 g shrimp meat, chopped coarsely
20 g carrot, diced
2 pieces water chestnut, diced
1 piece black fungus, soaked and sliced thinly
2 teaspoons MAGGI® Oyster Sauce
2 teaspoons MAGGI® CUKUPRASA™
1 teaspoon sesame oil
¼ teaspoon white pepper
½ teaspoon corn starch
12 pieces round-shaped sui kow wrapper
300 g chicken pieces, skin removed and cut into small pieces
150 g Chinese cabbage, cut into 3 x 4 cm pieces
3 cubes MAGGI® Chicken Stock Cube, crumbled
1½ litres water
2 stalks spring onion, chopped, for garnishing
to taste white pepper



  1. Bring water to boil in a medium pot, add chicken pieces, Chinese cabbage and MAGGI® Chicken Stock Cube. Stir brie
  2. In a large bowl, mix all ingredients in A (except for sui kow skin) evenly. Leave to marinate for 30 minutes.
  3. 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
  4. 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
  5. 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.

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