Ingredients:

• King prawns, peeled, deveined, finely chopped
• 2 garlic cloves, crushed
• Finely chopped fresh chives
• 1 red chilli, finely chopped
• Spring Onions
•  2 tablespoons oyster sauce
•  1 teaspoon sesame oil
• 30 gow gee wrappers (dumpling wrappers)
• Bamboo Steamer

Ingredients for Dipping Sauce :

• 2 Table spoon rice vinegar
• 1/4 cup soy sauce
• 1 tablespoon minced peeled fresh ginger
• Grated Ginger Chopped finely
• 1 teaspoon of sugar
• Chilli flakes

Method Dumplings:

• Combine prawns, garlic, chives, chilli, oyster sauce, Spring Onions and sesame oil in a bowl.
• Place wrappers on a flat surface. Spoon 2 teaspoons mince mixture onto the centre of each wrapper. Brush edges with cold water. Fold up sides to form a round pouch. Pinch to enclose filling.
• Place a  bamboo steamer lined with baking paper over simmering water. Cook dumplings, in batches, for 15 minutes or until tender and cooked through

Method Dipping Sauce:

1. Mix all ingredients into a pan until the sugar is dissolved, allow the sauce to simmer on low heat for 2-5 minutes. Serve fresh with the Dumplings 🙂