Steamed Dumplings

Makes around 60

Ingredients

• 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

Method

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.