Ingredients
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1 1/2 tablespoons rice bran oil
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4 fresh shiitake mushrooms, finely chopped (see note)
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2 garlic cloves, crushed
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2cm piece fresh ginger, peeled, grated
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60g baby spinach, chopped
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1 tablespoon chopped fresh garlic chives
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250g pork mince
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1 tablespoon oyster sauce
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1 egg, lightly beaten
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30 gow gee wrappers
Dipping sauce
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1/3 cup salt-reduced soy sauce
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1 1/2 tablespoons oyster sauce
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1 long red chilli, seeded, finely sliced
Method
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1Heat 2 teaspoons oil in a large non-stick frying pan over medium-high heat. Add mushroom. Cook, stirring for 3 minutes or until softened. Add garlic and ginger. Cook, stirring for 1 minute, or until fragrant. Add spinach to pan. Cook, tossing, for 3 to 4 minutes or until wilted. Remove from heat. Stir in chives. Set aside for 15 minutes to cool.
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2Transfer spinach mixture to a bowl. Add mince, oyster sauce and egg. Season with salt and pepper. Mix to combine. Place 1 gow gee wrapper on work surface. Spoon 2 teaspoons mince mixture onto 1 half of wrapper. Brush edge with a little cold water. Fold wrapper in half to enclose filling. Press edges together to seal, pleating to secure.
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3Place a large steamer lined with baking paper over a wok or saucepan of simmering water. Cook dumplings, in batches, for 10 to 12 minutes or until tender and cooked through. Transfer to a plate. Cover.
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4Wipe frying pan clean. Heat remaining oil in pan over medium heat. Place 1/3 of the dumplings in pan. Cook for 1 to 2 minutes, without turning, until bases are golden. Transfer to a plate. Cover to keep warm. Repeat with remaining dumplings, adding extra oil to pan if needed.
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5Meanwhile, make Dipping sauce Combine soy sauce, oyster sauce and chilli in a bowl. Serve dumplings with dipping sauce.
Source: taste.com.au
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