Full Moon Dumplings
10 min·Chinese
Full Moon Dumplings
Ingredients
Dumplings
- 200g pork mince
- 1/2 x 227g can water chestnut slices, drained, finely chopped
- 3cm piece fresh ginger, peeled, finely grated
- 2 garlic shoots, thinly sliced (garlic chi, see note)
- 1 tbsp soy sauce
- 2 tsp shao hsing (Chinese cooking wine)
- 20 gow gee pastry wrappers
To Serve
- Sliced long red chilli, to serve
Soy and sesame dipping sauce
- 1/4 cup soy sauce
- 1 1/2 tbsp shao hsing (Chinese cooking wine)
- 1 tsp brown sugar
- 1 tsp sesame oil
Instructions
5 steps
- 1
Combine mince, chestnuts, ginger, garlic shoots, soy sauce and wine in a bowl.
- 2
Place 10 wrappers on a flat surface. Spoon 1 tablespoon mince mixture onto centre of each wrapper. Brush edges with cold water. Top with remaining wrappers. Press edges together to seal. Place on a tray lined with baking paper.
- 3
Place a large steamer lined with baking paper over a saucepan of simmering water. Cook dumplings, in batches, for 10 minutes or until tender and cooked through.
10 min - 4
Meanwhile, make Soy and sesame dipping sauce: Combine soy sauce, cooking wine, sugar and sesame oil in a small bowl. Stir until the sugar completely dissolves.
- 5
Serve dumplings with dipping sauce and chilli.
Progress
0 / 5 steps