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Steamed Dumplings

Steamed Dumplings

Makes around 60


  • 1 chicken breast, minced
  • ½ onion, diced
  • 10 water chestnuts, finely diced
  • 2 cups shredded Chinese cabbage
  • ½ bunch garlic chives, finely chopped
  • 2 cloves garlic, crushed
  • ½ inch piece ginger, finely chopped
  • 1 punnet shitake mushrooms, finely sliced
  • 1 chilli, sliced
  • ¼ bunch coriander, chopped
  • white pepper
  • soy sauce, to taste
  • 1 pkt gowgee wrappers


Heat a little oil in a wok, add the onion & fry gently for a few minutes. Add the cabbage & cook until softened. Set aside to cool. Combine the remaining ingredients together in a bowl, add the cooled cabbage and season with pepper salt and soy sauce. Heat a little oil in a pan & cook a small amount of the filling, season to taste if needed. Place a teaspoon of mix in the middle of a gowgee wrapper and seal with a dab of water. Place in a steamer basket and repeat until basket is full. Heat a wok with water, place the steamer on top and steam the dumplings for about 3 minutes. Serve hot with chilli oil, soy and black vinegar.          

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