Ingredients:

Dumplings:

• 500 grams regular pork mince
• 300 grams raw prawns, finely chopped
• ½ cup finely chopped fresh coriander
• 1-2 tablespoons freshly grated ginger
• 2-3 cloves of garlic, crushed
• ½ cup finely chopped garlic chives
• 200 grams water chestnuts, drained and
• finely chopped
• ⅓ cup finely chopped spring onions
• 2-3 tablespoons oyster sauce
• 1-2 teaspoons sesame oil
• ½ teaspoon ground white pepper
• 3x packets of gow gee wrappe

Dipping Sauce:

• ⅓ cup finely chopped spring onions
• 1-2 cloves of garlic, crushed
• 2 tablespoons chinkiang vinegar
• 2 teaspoons sesame seeds
• 1-2 teaspoons chilli flakes
• 3 tablespoons oyster sauce
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• pinch of caster/brown sugar
• ⅓ cup rice bran oil, heated over stove top

Method:

Dumplings:

1. Combine all ingredients in a bowl and stuff dumplings

Dipping Sauce:

• 1. In a small bowl combine all ingredients aside from oil, and mix well.
  2. In a small milk saucepan heat oil on medium-low heat for approximately 5 minutes, and pour onto of dipping sauce

Tips/Substitutions:

• • Try not to use lean pork mince as it will make the dumplings dry once cooked
  • If you do not wish to use prawns, simply replace with more pork mince
  • Chicken mince can be used to substitute pork mince
  • Freeze on a lined baking tray. Once frozen transfer to a container or zip locks bag. Can be frozen for up to 3 months. To cook, simply steam straight from the freezer for approximately 10-15minutes or until cooked through.
  • Perfectly eaten steamed, added into a noodle soup or pan-fried.

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