INGREDIENTS
1 cup chicken stock
- 2 teaspoons powdered gelatine
- 30 gow gee wrappers
- Soy sauce, to serve
- Sambal oelek, to serve
- Black vinegar, to serve
Meat FILLING
- 200g Meat mince
- 1 green onion, finely chopped
- 1cm piece fresh ginger, finely grated
- 1 garlic clove, crushed
- 3 teaspoons soy sauce
- 1 teaspoon sesame oil
METHOD
Bring stock to the boil in a small saucepan over high heat. Remove from heat. Sprinkle gelatine over hot stock. Whisk until dissolved. Pour into a 18cm x 28cm slice pan. Refrigerate for 2 hours or until set. Meanwhile, make mince meat filling. Place mince, onion, ginger, garlic, soy sauce and sesame oil in a medium bowl. Using your hands, mix well to combine. Place gow gee wrappers, in a single layer, on a flat surface. Using a 3cm round cutter, cut 30 rounds from stock. Using a butter knife, carefully lift stock rounds from pan and place in the centre of each wrapper. Top with 1 teaspoon of mince mixture. Pull the edges up around the filling, pleating together and twisting to form a spiral and pinching at the top to seal. Place on a tray (see note). Line the base of a large bamboo steamer with baking paper. Place over a large wok or saucepan of boiling water. Add ½ the dumplings to steamer. Cover. Steam for 12 to 14 minutes or until tender and cooked through. Carefully transfer to a plate. Cover to keep warm. Repeat with remaining dumplings. Serve immediately with soy sauce, sambal and black vinegar.
