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Mr Shum's dumplings
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Indulge in abundance of dumplings for a prosperous Chinese New Year!
Ingredients:
  • 1/4 tsp ground white pepper
  • 2 tsp shao hsing (Chinese cooking wine)
  • 1 tsp sesame oil
  • 5g chicken stock cube, crumbled
  • 5.00 gm caster sugar
  • 2.40 gm salt
  • 1 garlic clove, crushed
  • 350g pork mince
  • 250.00 ml shredded wombok (Chinese cabbage)
  • 1/2 brown onion, finely chopped
  • 1 small celery stalk, finely chopped
  • 30 gow gee wrappers
  • 56.88 gm peanut oil
  • Seasoned red vinegar, to serve
  • Finely shredded fresh ginger, to serve
Instructions:
  • Combine pepper, wine, sesame oil, stock cube, sugar, salt, and garlic in a bowl. Mash with a fork until smooth. Add mince, wombok, onion, and celery. Mix for 5 minutes until well combined and sticky.
  • Lay a gow gee wrapper on a flat surface. Spoon a flavorful 2 teaspoons of pork mixture onto the center. Use cold water to moisten the edges. Seal and pleat the wrapper securely. Arrange on a baking paper-lined tray. Cover with a clean tea towel. Repeat with remaining wrappers and pork mixture, keeping dumplings in a single layer on the tray.
  • Preheat oven to 150°C/130°C fan-forced and line a large baking tray with parchment paper. Heat 1 tablespoon of peanut oil in a large non-stick frying pan over medium heat. Add 10 dumplings and cook for 2 minutes until bases are golden brown. Carefully pour 1/2 cup of hot water over them, cover, and cook for 5 more minutes until the water evaporates and dumplings are cooked through. Transfer to the lined baking tray, cover loosely with foil, and place in the oven to keep warm.
  • Fry the remaining dumplings in two separate batches with the remaining oil. Serve immediately with a mixture of vinegar and ginger on the side.

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