Prep time 25 mins Cooking time 15 mins
Equipment Sharp knife; large bowl; pastry brush; large frying pan; tongs; small bowl
500g peeled green prawns, roughly chopped
2 green onions, finely sliced, plus extra shredded to serve
2cm ginger, peeled, grated
1 garlic clove, crushed
1 tbsp soy sauce, plus extra to serve
1 tsp sesame oil
275g packet (30) gow gee wrappers
2 tbsp vegetable oil a cup chicken stock
Sliced chilli, toasted sesame seeds, to serve
l1 Combine prawn, onion, ginger, garlic, soy and sesame oil in a large bowl. Season to taste and mix well.
l2 Place 5 wrappers at a time on a clean flat surface. Spoon heaped teaspoons of mixture into the c3entre of each.
l Brush one side of each wrapper edge with water using your fingertip or a small brush.
l4 Fold 1cm pleats down either side, starting from centre and then pressing edges together to seal.
l5 Heat half vegetable oil and stock in a large frying pan on high until bubbling gently. Add half the dumplings to pan using tongs.
Cover with a lid and simmer 5 mins.
l6 Uncover and simmer for a further 5-7 mins, until water evaporates and underside of pastry turns golden. Repeat with remaining oil, stock and dumplings.
l7 Serve hot with combined extra soy and chilli. Sprinkle with shredded green onion and sesame seeds.
Fan base Verde Green Fan tiles, $329 a sq m, Teranova Tiles.