Mr Shums dumplings

Recipes / Meat

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!

Recipe «Mr Shums dumplings» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1/4 tsp ground white pepper, 2 tsp shao hsing, 1 tsp sesame oil, 5g chicken stock cube, crumbled, 1 tsp caster sugar , 1 tsp salt, 1 garlic clove, crushed, 350g pork mince , 1 cup shredded wombok, 1/2 brown onion, finely chopped, 1 small celery stalk, finely chopped, 30 gow gee wrappers, 1/4 cup peanut oil, Seasoned red vinegar and finely shredded fresh ginger, to serve.

Ingredients:

  • 1/4 tsp ground white pepper 
  • 2 tsp shao hsing 
  • 1 tsp sesame oil 
  • 5g chicken stock cube, crumbled 
  • 1 tsp caster sugar 
  • 1 tsp salt 
  • 1 garlic clove, crushed 
  • 350g pork mince 
  • 1 cup shredded wombok 
  • 1/2 brown onion, finely chopped 
  • 1 small celery stalk, finely chopped 
  • 30 gow gee wrappers 
  • 1/4 cup peanut oil 
  • Seasoned red vinegar and finely shredded fresh ginger, to serve 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Repeat, in 2 batches, with remaining oil and dumplings. Serve immediately with combined vinegar and ginger.