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
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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