Step 1

Combine the pork, shallots, garlic, ginger, soy sauce and sesame oil in a mixing bowl and use your hands to mix until evenly combined. Add the spinach and mix through. Divide the pork mixture into 12 equal portions.

Step 2

Lay out 4 gow gee wrappers on a board. Place a portion of pork mixture into the centre of each, , then brush lightly around the edge with water. Lay another gow gee wrapper on top. Flatten slightly, then press the edges of the wrapper together. Pick one up and crimp the pastry all around to seal. Repeat with the other 3.

Step 3

Lightly grease the pie maker base cavities and preheat. Place a dumpling into each hole and brush generously with water (this helps them to steam). Close pie maker and cook for 4 minutes, then brush tops of dumpling again with water. Cook for a further 4 minutes, until cooked through, steamed on top and crisp on the bottom.

Step 4

Repeat to make 8 more dumplings. Serve with soy sauce for dipping and garnish with toasted sesame seeds and shallots.