And don’t be nervous about working with the gow gee wrappers, they are remarkable robust and if sealing them with the little fancy folds is too intimidating then just moisten the edges fold the pastry over and voila, gorgeous half moons of goodness.
Now, what follows is two recipes for you. The first is the one I have always used in the past, the other from Adam Liaw, winner of Season 2 of MasterChef Australia. I made this on the weekend and think it worth including here. The flavour is a lot more delicate and look, it’s just so easy.
I tend to make a big batch of the filling and then freeze containers of what is left over so I can whip up another batch down the track. Sorted.
Pork and garlic chive dumplings
- 250g fatty minced pork (do not come over all healthy on me, you need the fat for flavour)
- 1 egg
- 1tbsp very finely grated ginger
- 1/2 cup coarsely chopped garlic chives
- 2tbsp Shaoxing wine
- 40 gow gee wrappers
- Combine all the ingredients in a bowl and mix well, for a good 10 minutes and season well
Adam Liaw’s pork dumpling filling
- 1kg fatty pork
- 1 cup finely chopped and blanched Chinese cabbage
- 2 garlic cloves, finely chopped
- 2tsp grated ginger
- 1tbsp white vinegar
- 2tbsp cornstarch
- 1tsp salt
- 1/2tsp white pepper
- Mix all the ingredients together and knead for about 10 minutes. Refrigerate for 30 minutes
- Use it as is or add other flavourings now. (I’ve used some rehydrated Chinese mushrooms finely chopped and finely chopped water chestnuts)
To assemble and cook:
- Place a heaped teaspoon of mix in the centre of the wrapper, dab water around the edge and seal. Make sure there’s no air in the pocket with the meat. Either seal as a half moon shape or then bring the bottom of one side up, and again and again to make a little parcel.
- If using in a soup or to simply boil, drop into boiling water and once they rise to the surface cook for a further two minutes and then remove.
- For pot stickers – heat a little oil in the frypan and add the dumplings. Brown a little and then add water half way up the sides of the dumplings. Keep cooking, shaking the pan a little every now and then until the water has evaporated and the dumplings are left to fry again.
- Serve with the dipping sauce.