Quick and easy Recipe

Far different to the usual dumplings that majority are more familiar with, Malaysian dumplings – or we call them KIAW/ KEOW locally are way tinnier and it’s best to eat it with flavoured garlic oil! You can choose to have it dry or soup-based, tho personally I prefer them to be eaten dry. I haven’t found any restaurant in Melbourne sell Kiaw that’s remotely close to what we had back home (especially the ones from Kuching, Sarawak), so I thought it’d be nice to share my mum’s recipe here.

Ingredients

• 420g of minced pork (personally prefer normal fat minced pork instead of lean pork)
• 80 pieces Wanton Skin (the thinner the better!)
• Some coriander leaves, chopped (optional)
• White pepper
• Asian premium soy sauce
• Oyster sauce (optional)
• Ajinomoto (optional)
• Salt
• 5 cloves of garlic
• 1/2 Shallot
• Cooking oil (Vegetable, Canola or Sunflower oil)
• Potato starch

How to make the sauce:

• Roughly chop the garlic and shallot. Fry your chopped garlic and shallot in a small pan with cooking oil (vegetable or sunflower oil) on medium heat for 8 to 10 minutes.
• When the oil is fragrant, store your oil in a cup.
• Pour 2 to 3 table spoon of fragrant oil to a bowl. Add 1 teaspoon of Asian premium soy sauce and some white pepper, mix well.

How to make & cook Kiaw/ Keow:

• Add your minced pork in a large mixing bowl then mix it with some white pepper, asian premium soy sauce (2 tablespoon), oyster sauce (2 tablespoon) a sprinkle of Ajinomot, potato starch and salt, and finally some chopped coriander leaves. Make sure you mix them well.
• Have a tiny bowl of water on the side.

• Lay a wonton wrapper on your palm then place a teaspoon of minced pork filly at the lower half of the wrapper near a corner.
• Dab one of your finger in the water and wet the top corner of your wanton wrap. Proceed to drag the lower corner and slap it to the top corner of wanton wrap that was dabbed with water. The water helps in ensuring the corners sticks. Then continue to bring both corners (right and left) to the top corner.
• Sprinkle some potato starch to a clean plate before placing your dumplings on – this prevents the dumplings from sticking to each other.

• Boil a pot of water and add in your Kiaws to the boiling pot of water. Boil it for about 7 minutes. You’ll know your dumplings are ready when they start floating.
• When you’re dumpling’s done, place them into a bowl that contains the sauce you’ve made earlier on.

It’s up to your preferences but feel free to sprinkle some coriander for extra flavour! Also, it’s normal and bound to have leftovers or tons of dumplings as you won’t be able to consume 40 dumplings at a time. To store your dumplings well, make sure to sprinkle potato starch as you store the dumplings in a box. Best to keep them in the freezer to keep em’ fresh!