Ingredients
10 shitake mushrooms
dried (or fresh if you can get them)
10 large banana prawns
shelled, de-veined and finely diced
200g pork mince
2 tbsp water chestnuts
finely chopped
2 spring onions
finely diced
1 tbsp fresh grated ginger
2 tbsp light soy sauce
1 gow gee pastry
2 tbsp sesame oil
¼ cup light soy
2 tbsp grated ginger
1 tsp fresh chilli flakes
or one fresh red chilli, finely diced
1 tsp caster sugar
Equipment
- 1 medium sized bowl
- 1 frying pan with lid
Instructions
- Rehydrate mushrooms (takes about 20 minutes). Drain and then chop finely.
- Put mushrooms in a medium sized bowl, and add remaining ingredients except the gow gee pastry and sesame oil. Combine well and set aside.
- Place a gow gee wrapper on the bench. Place one teaspoon of the mixture into the middle of the pastry.
- Wet your finger, and wet the circumference of the pastry and then fold it in half upon itself. The water will help the two side of the pastry stick together.
- Then crimp the top by folding it upon itself and put it down so it stands upright. Repeat until you finish all pastry and/or mixture.
- In a frying pan with a lid, heat the sesame oil. When it is hot, turn down to medium heat and add all the dumplings bottom down and let sizzle for about 2 minutes until a little brown on the bottom.
- Then add 1 cup of water – it may spit, so stand back! Immediately put the lid on the frying pan and allow to steam for about 6 minutes.
- Meanwhile, mix all dipping sauce ingredients together in a small bowl.
- Serve dumplings immediately with dipping sauce.
