Ingredients Checklist
Dumplings
- 250g pork mince
- 2 garlic cloves, crushed
- 2 spring onions, finely sliced
- 2 tbsp finely grated fresh ginger
- 1 tbsp oyster sauce
- ½ cup sliced water chestnuts, finely chopped
- Sea salt flakes
- 1 pkt Gow Gee wrappers
- 1 tbsp olive oil
- ¾ cup water
- Black sesame seeds, coriander leaves to garnish
Dipping Sauce
- 1/4 cup sweet chilli sauce
- 1/4 cup black vinegar
- Squeeze of lime juice
Instructions
- Place the pork, garlic, spring onion, ginger, oyster sauce, water chestnuts and salt in a bowl and mix to combine.
- Lay out the gow gee wrappers on a clean surface and brush the edges with a little water. Place 1 teaspoon of pork mixture in the centre of each wrapper and bring the edges together to seal.
- Freeze the prepared dumplings on a tray lined with baking paper, when frozen store in snap lock bags in freezer till ready to use.
- To cook the dumplings – heat a little oil in a non stick pan. Add the dumplings, sitting on flat side and cook for 3-4 minutes until base is golden coloured.
- Pour in water and place lid on pan and cook a further 4 minutes. Remove lid and continue to cook till water has evaporated.
- Place dumplings on a serving plate, sprinkle with black sesame seeds and coriander leaves.
- To make dipping sauce, mix together the dipping sauce ingredients.
