Detailed step-by-step description of how to cook the dish "Steamed jiaozi with soy & chilli sauce". Try it by all means
- Place the pork, cabbage, ginger, sherry, combined soy sauce, sugar and egg in a large bowl. Season with salt and pepper. Mix until well combined. Cover and place in the fridge for 30 minutes to develop the flavours.
- Place 1 gow gee wrapper on a clean work surface. Place 1 heaped teaspoonful of the pork mixture in the centre of wrapper. Brush the edges with a little water. Fold the wrapper to enclose the filling, pleating the edges to seal. Press down lightly to flatten the base slightly. Repeat with remaining gow gee wrappers and pork mixture to make 30 jiaozi.
- To make the soy & chilli sauce, place the water, combined soy sauce, sugar, ginger, oil and chilli sauce in a saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 20 minutes or until the sauce reduces by half. Set aside to cool.
- Spray a large bamboo steamer with olive oil spray to lightly grease. Place one-third of the jiaozi in the steamer and place over a wok of simmering water. Steam, covered, for 15 minutes or until the jiaozi are cooked through. Transfer to a serving platter and serve immediately with one-third of the soy & chilli sauce. Repeat, in 2 more batches, with the remaining jiaozi and soy & chilli sauce.
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