I’ve got you under my skin…

The last time I had a photo of piansip in an earlier post, somebody said it was shui gao. Heavens no! They’re two totally different things…or perhaps, not exactly totally as they’re both meat dumplings. Let’s just say that this is the Sibu Chinese (Foochow) variation of the wantan dumplings that are better known in West Malaysia, Singapore and elsewhere.

The piansip skin is a lot thinner than shui gao or sio bee/siew mai. In fact, you can buy the skin at the wet market here in Sibu but you have to specify clearly that you want the piansip phoi (skin) and not the sio bee ones as you cannot use one to substitute for the other and if I’m not mistaken, the skin for wantan is firmer and slightly yellowish because of the egg content. Piansip skin is more or less white or at least, not as yellowish.

Usually, we just use the pieces of skin to wrap minced meat and throw them into boiling water. Add salt and msg and sprinkle fried onions and chopped spring onions and there you have it! Piansip soup! You can even buy the dried piansip skin in big pieces and plastic-wrapped  from the supermarket. Cook that with clear bone soup and you’ll get more or less the same thing.

However, they do it differently at the noodle stalls in the coffee shops. They will put a bit of lard, chio cheng (light soy sauce) and msg in a bowl and add clear bone soup…and they will cook the piansip in boiling water, drain and add them to the soup mixture in the bowl. Sprinkle fried onions and chopped spring onions and it’s ready to be served…

Soon Hock's piansip soup

Of course if you’re having piansip in the shops, do not expect to find a lot of meat in them. Take a look at them making the piansip – they will take the skin, scrape a bit of minced meat using a spatula (an ice cream stick, that is) and apply a thin layer of it onto the skin before rolling it up. I think in comparison,  I usually have more peanut butter on my bread.

And if you do not like soupy stuff, you can always order the dry version instead…

Soon Hock's piansip - dry

My daughter prefers hers this way but personally, I would like to have mine with kampua noodles or mee pok

Soon Hock's piansip mee pok

They do have deep-fried wantan at some places here in Sibu e.g. Singapore Chicken Rice. However, I do not know where they get the wantan skin from or whether they just use the locally-made piansip skin. But when it comes to piansip, my favourite is at Soon Hock’s…

Soon Hock coffee shop, Sibu

…at the Delta Commercial Centre, Jalan Pedada near my house and don’t worry! It certainly looks like the lady proprietor of that stall is keeping her hair short for good, so it is not likely that you’ll get a strand or two in your piansip. Anyway, she does not do the cooking very much these days – all she does is to collect and count the money and nag at her Foochow-speaking Indonesian helpers. Everytime after I have ordered what I want in Hokkien, the young Indon girl at the helm would confirm in Foochow saying, “Pian sik pak pak puak lak?” (Piansip…white – not with black soy sauce, that is and mixed with chilli?) LOL!!! It’s amazing how they can pick up the dialect so quickly and that well too, considering that the Foochow intonation is one that is not so easily mastered.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

24 thoughts on “I’ve got you under my skin…”

  1. i prefer wantan over piansip…da latter’s skin is too thin for my liking i donno why…my dad was traumatized by da ‘wantan’ here le…

    Ya…the texture of the skin is different. My daughter likes piansip more, I think… I like both but maybe wantan more…as more meat inside! I’m a meat person! Not so much into skin! Hahahahahaha!!!

    Btw, you’re FC today! Hehehehehehe!!!! You beat the next two commentors to it!

  2. Wantan is more delicious o! :p Haha 😀 I’m not sure if we have piansip here in Malacca.

    You can just stick to your wantans. They’re more or least the same…and personally, I think they’re nicer! More meat…and some people add a bit of prawn! Nice! Think there’s a stall here doing that – fella from West Malaysia, not local Foochow!

  3. good morning STP, just to tell u that after reading this post, i know what i want for my breakfast later on… piansip surely out.. but make do with wan ton mee first… oooooohhhh… so hungri now… cabut from here first.. needs some other distractions!!

    I liked the wantan mee in Penang…but not what I had in KL – all that black sauce and oil surrounding the little bit of noodles…but I don’t mind wantan…anywhere! Yum! Yum! Nice! LOL!!!

  4. Over here in Kuching there is one stall set at home we called pek tiam tay (8 point earth, direct translation) selling very nice fried kiaw. I normally ordered kio chap pu kiaw (tomato fried kiaw).

    And as for the normal version, I prefer to have my pian nik with my kampua or mee pok rather than see-through char sio. More worth it. Hahaha! Nowadays I have my kolo mee with kiaw also 😀

    There was a restaurant here long long ago that served very nice sweet and sour fried wantan – the Royal Flush…but it had closed down. The one at SCR’s not bad…

  5. I can’t differentiate wantan and piansip.. I thought they are the same just with different names! LOL!

    The skin is different and they’ve got a lot more meat! Don’t expect Sibu Foochows to give you so much meat and charge you RM2.20 a plate only! How do you think they get to be so rich? Hahahahahaha!!! But tastewise, I guess they’re not too far different…only that here, you get more skin than meat.

  6. wahh wahh wahhhh, food food food, btw, i had nasik lemak for breakfast, again! aihhh, the nasik kerabu stall still not open, whyyyyyyyyyyy laaaaaaaaa

    Nasi kerabu sold out this morning! But I reserved a few packets of laksam, belanja my friend makan. He said very sedap!!! Must reserve nasi kerabu and laksam this Saturday for another friend… Hehehehehe!!!!

  7. Oh, miss the “piansip” in Sibu. Funny, have not seen that around here in KK. But, did take a nice one in Singapore recently! Rachel and Chris both love piansip – the dry one.

    No piansip in KK? But I’m sure they have wantan. Dunno these young people – maybe too much cold drinks, not-so-hot fast food….so they do not really go for things in hot soup. My daughter also prefers piansip dry…

  8. * i can see your evil smile, when i read this post!!!!!*

    Phew! Lucky i just had my breakfast and i come to your blog, if no……..
    but…i still drool over your plate of kampua!!!
    piansip! I like sibu piansip than the wantan over here in KL. At first i don’t know what is the different, now you mention about the skin! Maybe it’s the skin that’s different. I love sibu piansip, the skin is so so soft! YUMMY!!!!

    *before post my comment, still have to scroll up and take another look at your plate of KAMPUA puak lak!!!!!!!*

    Hahahahahaha!!! Missing home, are you? Ya, the skin is different and also the meat filling – they put more, maybe they add minced prawn too…and other flavourings, so the taste is different. I think for piansip, they just use plain minced meat… Ya, the skin is soft and slippery…

  9. I wan……

    Come! Come!…You’re coming to Sibu end of the month – 31st, Saturday? I’m invited to SHS dinner that night but other times, I’ll be free…

  10. I like the dry type. I just had my lunch at the other end of the shoplots of Soon Hock for their red red kolok mee. Yummy.
    Soon Hock one is nice also. The stalls managed by all the daughters.

    The other end of Soon Hock? You mean at e-Cafe. Never seen the red kolo mee around there… If you can give more specific directions, then I’ll go and try. I’ve eaten the mee special at that stall at e-Cafe – ok but nothing great! Wouldn’t want to have it again. I also tried the one next door – it was real bad! My daughter could not finish eating hers….

    1. Yup. It is E-Cafe. The one beside toto cafe. You call the kolok mee and try. RM3.00 and I think it is not so bad.

      I had the kampua special which was ok but not really nice. I’ll try the kolo mee next time I drop by…

  11. Wantan,Piensip,samelah! But Sibu ones are very nice. Like saying tomaytoe or tomartoe. Saw the big pkt of dried piensip skin too,is the one u mentioned from China? Not sure if nice or not.

    Where got same? One is like Sibu sio bee compared to dim sum siew mai, where got same? Dunno about the skin from China. Here, we buy from the wet market – fresh local-made ones, not from China!

  12. SHS dinner? What dinner?

    Annual school dinner for staff and old friends lah! What else? That will be the day…when students (Especially students today! Not those during my time!) chip in to give teachers a real good treat!!! It will snow in the Sahara!

  13. I think I need an eating guide like you around so that I don’t get confused when ordering the dumplings!

    LOL!!! So many varieties of dumplings – basically the same – minced meat wrapped in skin but each different in its own way…

  14. hmmm…. they all look the same to me. i guess the difference lies in the taste…

    They’re basically all the same – all meat dumplings so there are no special names for each of them in English…but they are named differently in Chinese and there may be variations in each of them as to the thickness of the skin or the things going into the filling, whether it is boiled or steamed and so on.

  15. my fren same hometown with me just tat last time he married so ladies side go thre eat… 😉

    u ask me wen cum now i ask u bk wen u wana cum my hometown?nex fri im goin bk… 😉

    d kiao looks nice as d skin not 1inch thick but duno nice bo…

    Aiyor! You go back weekend only, see girlfriend…how to expect me to go leh? Want to become coconut tree or lamp post also cannot, where got so big one? LOL!!! See lah! Later I email you to find out details…

  16. Tell you, dumpling noodle soup with lots of spring onion is one of my fav! Unfortunately the “ah soh” selling dumpling noodle near my place is retired already… 😉

    Ya…and the best part is even toothless people like me can still eat and enjoy! LOL!!!

  17. Looks like the sui kow here but the skin is much thinner and transparent….looks good! Opps already 1am, ‘shui jiao’ time….Goodnight, ha ha ha!

    So it’s called sui kow, is it? In the earlier post, somebody said it’s shui gao. I thought it’s shui chiow/jiao – direct translation:water fingers…but if the pitching of the second word goes up, that means “going to sleep”, right or not? I dunno Mandarin…just a little bit here and a little bit there.

  18. I like piansip with little meat in each of them 😀

    You do? Looks like you’re not a meat person then… My daughter will eat and when she’s full, she’ll eat the meat and leave all the skin behind… 😀

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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