Real Living (Australia) - - EAT -

Makes 30

Prep time 30 mins + chilling Cook­ing time 20 mins

Equip­ment Medium saucepan; large knife; large bowl; pas­try brush; bam­boo steamer; wok; mix­ing bowl

2 cups chicken stock 4 green onions, finely chopped, plus 2 ex­tra, chopped 1 tbsp shaox­ing wine 4 cloves gar­lic, crushed

2cm ginger, peeled, grated 2 tsp gela­tine pow­der 250g pork mince ½ cup finely chopped wa­ter chest­nuts 3 tsp soy sauce 2 tsp sweet sherry 1 tsp sesame oil 275g packet (30) gow gee wrap­pers

Mi­cro co­rian­der, to serve

Dip­ping sauce

¼ cup black vine­gar ¼ cup soy sauce

3cm ginger, finely shred­ded

Com­bine stock, onion, wine, gar­lic and ginger in a medium saucepan. Bring to a sim­mer on medium heat. Sim­mer 5 mins.

Re­move from heat. Whisk in gela­tine un­til dis­solved. Pour into a large bowl. Chill 4 hours un­til set.

Com­bine mince, wa­ter chest­nuts, ex­tra onion, soy, sherry and sesame oil in a medium bowl.

Stir gela­tine mix­ture gen­tly with a fork to a rough paste. Fold through mince. Freeze 30 mins, un­til firm.

Place wrap­pers on a clean work sur­face. Brush edges with a lit­tle cold wa­ter. Place 1 tsp mix­ture into cen­tre of each and pleat edges to seal.

Place in a bak­ing pa­per lined steamer (pierce pa­per with tip of a knife to al­low steam to en­ter) over a wok of sim­mer­ing wa­ter. Steam dumplings for 10-12 mins.

Dip­ping sauce In a bowl, com­bine all in­gre­di­ents. Serve dumplings with mi­cro co­rian­der and dip­ping sauce.


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