Posted 10/8/2013, 12:41 pm
Ingredients Nutrition
200g pork mince
1/2 x 227g can water chestnut slices, drained, finely chopped
3cm piece fresh ginger, peeled, finely grated
2 garlic shoots, thinly sliced (garlic chi, see note)
1 tablespoon soy sauce
2 teaspoons shao hsing (Chinese cooking wine)
20 gow gee pastry wrappers
Sliced long red chilli, to serve
Soy and sesame dipping sauce
1/4 cup soy sauce
1 1/2 tablespoons shao hsing (Chinese cooking wine)
1 teaspoon brown sugar
1 teaspoon Yeo's sesame oil
Method
Step 1
Combine mince, chestnuts, ginger, garlic shoots, soy sauce and wine in a bowl.
Step 2
Place 10 wrappers on a flat surface. Spoon 1 tablespoon mince mixture onto centre of each wrapper. Brush edges with cold water. Top with remaining wrappers. Press edges together to seal. Place on a tray lined with baking paper.
Step 3
Place a large steamer lined with baking paper over a saucepan of simmering water. Cook dumplings, in batches, for 10 minutes or until tender and cooked through.
Step 4
Meanwhile, make Soy and sesame dipping sauce: Combine soy sauce, cooking wine, sugar and sesame oil in a small bowl. Stir until the sugar completely dissolves.
Step 5
Serve dumplings with dipping sauce and chilli.
