It is said that the more dumplings you eat during Chinese New year period, the more money you'll make. As if we needed an excuse to eat more dumplings!
- Place pepper, wine, sesame oil, stock cube, sugar, salt and garlic in a bowl. Using a fork, mash until a smooth paste forms. Add mince, wombok, onion and celery. Mix for 5 minutes or until mixture is combined and sticky.
- Place 1 gow gee wrapper on a flat surface. Spoon 2 level teaspoons of pork mixture into centre of wrapper. Brush edges with cold water. Press edges together to seal, then pleat. Place on a baking paper-lined baking tray. Cover with a clean tea towel. Repeat with remaining wrappers and pork mixture, placing dumplings in a single layer on tray.
- Preheat oven to 150°C/130°C fan-forced. Line a large baking tray with baking paper. Heat 1 tablespoon peanut oil in a large non-stick frying pan over medium heat. Add 10 dumplings. Cook for 2 minutes or until bases are golden brown. Gently pour over 1/2 cup hot water. Cover. Cook for a further 5 minutes or until water evaporates and dumplings are cooked through. Transfer to the prepared baking tray. Cover loosely with foil. Place in an oven to keep warm.
- Repeat, in 2 batches, with remaining oil and dumplings. Serve immediately with combined vinegar and ginger.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set