Ingredients
• 200g chicken mince
• 8 green prawns, tails removed, finely chopped
• 225g can water chestnuts, drained, chopped
• 2cm piece ginger, finely chopped
• 3 green shallots, thinly sliced
• 1 Tbsp oyster sauce
• 1⁄2 tsp sesame oil
• 1 Tbsp light soy sauce
• 6 shiitake mushrooms, thinly sliced
• 500g packet white gow gee wrappers
• 240ml canola or vegetable oil
• 1.2L hot water
Dipping sauce
• 3 Tbsp light soy sauce
• 1 red chilli, thinly sliced
• 2cm piece ginger, cut into fine batons
• 1 tsp sugar
• 1⁄2 tsp sesame oil
Method
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Put mince and prawn in a medium bowl and stir to combine. Add water chestnut, ginger, shallot, oyster sauce, sesame oil, soy sauce and mushroom. Stir well.
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Lay 4 of the gow gee wrappers on a clean, dry surface. Wet 1 side of each with a little water. Put 1 tsp of the filling in centre of each wrapper, then fold edges together and press into pleats to seal. Repeat to make 48 dumplings.
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Put dumplings on a tray and keep, covered, in the fridge until ready to cook (put any leftover wrappers in freezer for later use).
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Heat 60ml of the oil in a large non-stick frying pan over a medium-high heat. Add about 12 of the dumplings, pleat-side up, and cook for 2-4 minutes or until deep-golden on bottom. Pour in 300ml of the water and cover pan with a tight-fitting lid. Cook for 5-6 minutes or until water has evaporated. Repeat, in batches, to cook remaining dumplings.
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Meanwhile, to make dipping sauce, combine all ingredients in a small bowl.
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Serve dumplings immediately with dipping sauce on the side.