How-To: Teochew Dry Kiaw/Keow (Dry Pork Dumplings)

Teochew Dry Kiaw/Keow is one of the dishes which I enjoy a lot. Mind you, it is not cheap to enjoy a bowl of this Singapore speciality. Currently, to eat a decently good bowl of kiaw/keow from Hill Street Tai Hwa Pork Noodles, you’ll have to pay about SGD6.00. And in this bowl there is only 10 pieces or less kiaw in it.  🙁

Yesteryears when we were away from Singapore, this is one of the dishes that I will cook for my family. And now my daughter who is living abroad will make kiaw/keow when she is home sick. To her this is comfort food. Hopefully this will be a trend that will carry on from generation to generation.  Hahaha.

I have searched for a good recipe for this dish but I only came across many recipes on Dry Mee Pok and I found a very interesting recipe that teaches how to make the Teochew Her Kiaw/Keow (Teochew Fish Dumpling) from scratch (which I might attempt some time later. This actually motivated me to write out the recipe to share with all of you. I think it is a keep as this is another iconic dish which is unique and only found in Singapore.

Hope you enjoy this dish as much as we do!  We love to hear from you so once you have tried this recipe, we hope that you could provide us with some feedback/comments. Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.  We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran.

Serves 4 to 5 persons


420g of minced pork

80 pieces Wanton Skin

1 small dry squid (optional)

Some dry black fungus (optional)

Some Coriander leaves, chopped (optional)


For the Seasoning:

2 tablespoons of fish sauce

Dashes of white pepper

2 tablespoons of Chinese wine

1 tablespoon of oyster sauce


Other Ingredients:

2 pieces of tik poh (dried sole fish 扁鱼乾)


2 pieces of fish cakes

100g of beansprouts

Black vinegar

Sambal chilli

Some coriander leaves

Some spring onions


Preparation of ingredients:

  1. Soak the dry squid in some water.
  2. Once it is soft, remove the skin and clean the squid.
  3. Cut into small pieces and set aside.
  4. Soak the dry black fungus in some water.
  5. Once it has expanded, rinse and drain away the water.
  6. Cut into small pieces and set aside.
  7. Rinse the minced pork and drain away the water.
  8. Add the squid and black fungus.
  9. Add in all the seasoning.
  10. Combine well and cover. Set aside in the refrigerator for half an hour.
  11. Rinse the tik poh and tap dry.
  12. Heat up a pan with some oil.
  13. Pan fry the tik poh till crispy.
  14. Dish out the tik poh and set aside.
  15. Transfer the oil into a small bowl for later use.
  16. Slice the fish cake and set aside.
  17. Remove the tails from the beansprout. Rinse and set aside.

Wrapping the kiaw/keow

  1. Remove the marinated pork from the refrigerator.
  2. Put some water in a small dish.
  3. Lay a wonton wrapper on your palm or a clean cutting board.
  4. Place a teaspoon of filling at the lower half of the wrapper near a corner.
  5. Fold the corner over the filling and fold again to cover the filling. Do not fold all the way up, leave the opposite corner free.
  6. Flatten the two ends of the wrapper. Pull them together and press firmly.
  7. Use some water to seal.
  8. Continue to wrap till all the wanton skin or meat is used up.

Cooking the kiaw/keow

  1. Put some water into a big pot/pan and bring it to boil.
  2. Once the water is boiling, give a quick blanch for the fish cake and beansprouts and then set aside.
  3. Make sure the water is boiling before you add in the kiaw/keow to cook.
  4. When all the kiaw/keow has floated to the top of the water, remove them from the heat.
  5. Transfer them to a strainer and put them under running tap so that they stop cooking.
  6. Drain and set aside.

Assembling the kiaw/keow for serving


  1. In a bowl, pour in some vinegar (I used about 1 ½ tablespoons), some sambal chilli (I used 2 teaspoons), some fish sauce (I used ¼ teaspoon), some oil (Use the oil you used to fry the tik poh (I used ¼ teaspoon) and mix well.
  2. Dish the kiaw/keow into the mixture (20 dumplings per person), some fish cakes, some beansprouts, crushed tik poh and toss them well.
  3. Garnish with some coriander and spring onions.


  1. The amount of vinegar, chilli, fish sauce and oil which I used are just a guide. You may adjust according to your taste.
  2. If you do not want to add the optional ingredients into the pork, increase the pork quantity to 450g.
  3. You may replace the pork with chicken.

Mummy's Kitchen

Hi! My name is Josephine Go. I blog at in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

5 thoughts on “How-To: Teochew Dry Kiaw/Keow (Dry Pork Dumplings)

  1. Catherine May says:

    Why is there a need to rinse the minced pork?

    1. Hi Catherine. Personally, I prefer to rinse the pork as I believe that it is cleaner. But you can cook it without rinsing it. I hope this helps. Happy cooking! 🙂

  2. Where do we use the sole fish in?

    1. Hi Karen, we used it in step 33. 🙂 Hope this helps. Happy cooking!

Leave a Reply