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
- 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.