80g Chinese cabbage, chopped lightly salted and moisture squeezed out
1 ½ tsp sugar
½ tsp salt
½ tsp pepper
2 tsp sesame oil
2 tsp light soy sauce
2 tsp corn starch
1 packet of gow gee wrappers
2 tbsp Vegetable oil
Dipping sauce
4 tsp light soy sauce
2 tsp water
1 ¼ tsp sugar
2 tsp sesame oil
1 small handful of coriander leaves
1 spring onion, finely sliced
Method
Step 1 Finely dice the Chinese cabbage, season with salt to help draw out the moisture and place in a bowl while you prepare the other ingredients.
Step 2 Start by preparing your dumpling filling by finely dicing the ham and placing in a large mixing bowl.
Step 3 Using a microplane, grate the ginger and garlic over the top of the ham.
Step 4 Finely slice three spring onions and place into the bowl. Add the chicken mince and set to the side.
Step 5 Using a muslin cloth, squeeze out any extra liquid from the cabbage and add to the mixing bowl.
Step 6 To season the filling mixture, add ½ tsp salt, 1 ½ tsp sugar, ½ tsp pepper, 2 tsp cornstarch, 2 tsp light soy sauce and 2 tsp sesame oil and mix all the ingredients together until evenly combined.
Step 7 Now the fun part, place 1 tsp of your mixture in the middle of a gow gee wrapper, moisten the edges and fold in half, and then pinch edges together along the length of dumpling wrapper to seal in the mixture.
Step 8 To make the dipping sauce, finely slice 1 spring onion and a small handful of coriander.
Step 9 Add 4 tsp of light soy sauce to a mixing bowl, 2 tsp of water, 1 ¼ tsp of sugar and 2 tsp of sesame oil. Add the spring onion and coriander and mix the sauce until the flavours are combined.
Step 10 Heat 2 tbsp of vegetable oil in a large non-stick frying pan over medium heat. When the pan is hot place in dumplings in a single layer, flat side down.
Step 11 Cook until the bottom of the dumpling is a light golden brown, approximately 2 minutes, before adding 1cm of water to the pan. Once the water is boiling, cover with a lid and steam for 5 minutes or until the water evaporates.
Step 12 Remove the lid to evaporate any remaining water and cook uncovered until the bottoms of the dumplings are crisp.
Step 13 Transfer to a plate and serve with dipping sauce, enjoy!
