Chinese New Year Special! How We Made Sui Kow

Sui kow hold a special place in the Chinese New Year as they represent money owing to their similar shape to Chinese gold ingots. In tradition, they are to be eaten as the new year changes, i.e. 11pm of the Chinese New Year and this act "brings" in money to the new year.

In earlier days, coins, nuts, and sweets were put in the sui kow to wish people fortune, longevity and a sweet life respectively. Due to safety reasons, we did not put in any coins. Neither were nuts and sweets put in, but that is due to having not enough time.

1. We start off with mixing soy sauce, black pepper, white pepper, five spice powder, salt, and Chinese liquor to taste, into 2 kgs of ground pork. After the ingredients are mixed evenly, let the pork stand for 2 hours to marinade.

2. Finely chopped parsley, spring onions, and Chinese cabbage is prepared beforehand. These are to be mixed into the ground pork.

4. Here is a picture guide to filling the sui kow. Quick tip: Use a little flour to avoid the wantan skins from sticking.

5. Cook the sui kow in boiling water until they float. They should be done by then. The end results should look like this.

I hope this will be useful to your own sui kow making efforts. If you are any good and are up to the challenge, you may even be able to open your own sui kow place, and perhaps even franchise it in the future. Good luck!