Steamed chicken dumplings

Name: Steamed chicken dumplings
Ingredients: 250g chicken mince; 2cm piece ginger, peeled, grated; 2 garlic cloves, crushed; 1 tbsp soy sauce; 2 tsp Chinese rice wine; 1 tbsp finely chopped fresh chives; 1/2 cup finely shredded wombok (Chinese cabbage); 20 gow gee pastry wrappers; Chilli sauce or soy sauce, to serve

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Author : Claire Brookman

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Instructions

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Step 1

Using hands, combine mince, ginger, garlic, soy sauce, rice wine, chives and cabbage in a bowl.

Step 2

Spoon 2 heaped teaspoons mince mixture on 1 half of each wrapper. Brush edge with cold water. Fold wrappers over to enclose filling. Pleat edges together to seal. Place dumplings on a tray lined with baking paper.

Step 3

Place a large steamer lined with baking paper over a wok or large saucepan of simmering water. Cook dumplings, covered, in batches, for 4 to 5 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Serve with chilli sauce or soy sauce.