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Full moon dumplings
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Irresistible make-ahead dumplings to kickstart your meal and tantalize your taste buds.
Ingredients:
  • 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)
  • 21.00 gm soy sauce
  • 2 tsp shao hsing (Chinese cooking wine)
  • 20 gow gee pastry wrappers
  • Sliced long red chilli, to serve
  • 65.63 gm soy sauce
  • 30.00 ml shao hsing (Chinese cooking wine)
  • 4.00 gm brown sugar
  • 1 tsp sesame oil
Instructions:
  • Mix together the minced meat, chestnuts, ginger, garlic shoots, soy sauce, and wine in a bowl.
  • Lay out 10 wrappers on a flat surface. Put 1 tablespoon of mince mixture in the center of each wrapper. Moisten edges with cold water. Cover with remaining wrappers and press edges to seal. Transfer to a tray lined with baking paper.
  • Set up a large steamer over a saucepan of gently simmering water lined with baking paper. Steam the dumplings in batches for 10 minutes or until tender and fully cooked.
  • While you wait, prepare the Soy and Sesame Dipping Sauce by mixing soy sauce, cooking wine, sugar, and sesame oil in a small bowl. Stir until the sugar is fully dissolved.
  • Serve dumplings alongside a savory dipping sauce and spicy chili.

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