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Pork, garlic chive and spinach dumplings

  • 0:50 Prep
  • 0:50 Cook
  • 8 Servings
  • Advanced


  • 1 1/2 tablespoons rice bran oil
  • 4 fresh shiitake mushrooms, finely chopped (see note)
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, peeled, grated
  • 60g baby spinach, chopped
  • 1 tablespoon chopped fresh garlic chives
  • 250g pork mince
  • 1 tablespoon oyster sauce
  • 1 egg, lightly beaten
  • 30 gow gee wrappers

Dipping sauce

  • 1/3 cup salt-reduced soy sauce
  • 1 1/2 tablespoons oyster sauce
  • 1 long red chilli, seeded, finely sliced


  • 1
    Heat 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.
  • 2
    Transfer 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.
  • 3
    Place 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.
  • 4
    Wipe 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.
  • 5
    Meanwhile, 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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