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Steamed Pork Dumplings with Ginger Sauce

Serves 6

Takes less than 60 minutes to cook


  • 1 cup dried shiitake mushrooms
  • 400g minced lean pork (or can substitute chicken)
  • 2 spring onions, thinly sliced
  • 2 tablespoons chopped fresh garlic chives
  • 1 tablespoon finely grated fresh ginger
  • 2 cloves garlic crushed
  • ¼ teaspoon Chinese five spice
  • 1 ½ tablespoons hoisin sauce
  • 1 ½ tablespoons sesame oil
  • 1 small red chilli, finely diced
  • 1 egg, lightly beaten
  • Salt and pepper to taste
  • 48 gow gee wrappers
  • 1 egg-white, lightly beaten
  • Extra thinly sliced spring onions to garnish

Ginger sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons dry sherry
  • 1 tablespoon grated ginger


Place mushrooms in a bowl.  Cover with boiling water; stand for 10 minutes.  Drain, reserving 2 tablespoons of water for ginger sauce.  Cut stems off mushrooms and slice caps thinly.

Place mushrooms, mince, spring onions, chives, ginger, garlic, five spice, sauce, oil, chilli and egg in a large bowl.  Season with salt and pepper and mix well.

Place a level tablespoon of mince mixture into the centre of one wrapper and brush edges with a little egg-white.  Top with another wrapper and press edges firmly to seal.  Repeat until all mince is used.

Cook, covered in batches, in a baking-paper lined bamboo steamer over a wok of simmering water for about 10 minutes or until cooked.

For ginger sauce, combine all ingredients and reserved water in a small pan.  Stir over low heat until heated.  Stand for 20 minutes then strain into a jug.

Serve dumplings with ginger sauce.  Garnish with extra sliced spring onions.

Hint: you will need 2 packets of gow gee wrappers for this recipe.

Josh Raulin


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