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Pork, garlic chive and spinach dumplings
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Prep Time:
50 minutes
Cook Time:
50 minutes
Total Time:
100 minutes
Spicy dipping sauce enhances the herb-infused, crispy fried dumplings.
Ingredients:
  • 27.60 gm rice bran oil
  • 4 fresh shiitake mushrooms, finely chopped (see note)
  • 2cm piece fresh ginger, peeled, grated
  • 60g baby spinach, chopped
  • 20.00 ml chopped fresh garlic chives
  • 250g pork mince
  • 24.40 gm oyster sauce
  • 30 gow gee wrappers
  • 86.63 gm salt-reduced soy sauce
  • 36.60 gm oyster sauce
  • 1 long red chilli, seeded, finely sliced
Instructions:
  • 1. In a large non-stick frying pan over medium-high heat, warm 2 teaspoons of oil. Add mushrooms and cook until softened, stirring occasionally for about 3 minutes. 2. Add garlic and ginger to the pan and cook for 1 minute until fragrant. 3. Toss in the spinach and cook for 3 to 4 minutes until wilted. 4. Remove the pan from the heat and stir in chives. Let it cool for 15 minutes before serving.
  • Place the combined spinach mixture, mince, oyster sauce, and egg in a bowl. Season with salt and pepper, then mix well. Take a gow gee wrapper and lay it on a flat surface. Scoop 2 teaspoons of the mince mixture onto one side of the wrapper. Moisten the edge with a touch of cold water. Fold the wrapper in half, pressing the edges together securely and pleating to seal it completely.
  • Steam dumplings in batches over simmering water for 10 to 12 minutes until tender and cooked through, then transfer to a plate and cover.
  • Clean the frying pan and heat the remaining oil over medium heat. Add 1/3 of the dumplings and cook for 1 to 2 minutes until the bases are golden brown. Transfer to a plate, cover to keep warm, and repeat with the remaining dumplings, adding more oil if necessary.
  • While you wait, create the dipping sauce by mixing soy sauce, oyster sauce, and chili in a bowl. Serve the dumplings with the flavorful dipping sauce.

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