Ingredients:
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King prawns, peeled, deveined, finely chopped
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2 garlic cloves, crushed
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Finely chopped fresh chives
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1 red chilli, finely chopped
- Spring Onions
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2 tablespoons oyster sauce
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1 teaspoon sesame oil
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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:
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Combine prawns, garlic, chives, chilli, oyster sauce, Spring Onions and sesame oil in a bowl.
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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.
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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:
- 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 🙂