Ingredients

Filling

• 400g minced pork
• 50g Chinese cabbage, steamed, shredded and finely chopped (optional)
• 1 garlic clove, finely chopped
• 2 tsp ginger, finely chopped
• 3 spring onions, finely chopped
• 2 tbsp soy sauce
• 1 tbsp shaohsing wine
• 1 tsp sesame oil
• t tbsp corn flour
• 1 tsp sugar
• generous pinch salt and white pepper

Dumplings

• 24 gow gee wrappers (available from many Chinese food stores fresh and frozen)

To Serve

• 50ml Soy sauce
• 50ml red wine vinegar

Method

1. Filling: Place all the ingredients in a food processor and blend briefly or mix them together in a bowl so that they are well distributed and bind together.
2. Dumplings: Dampen the edges of a gow gee wrapper, hold it in the palm of your hand and place 1 tbsp of the filling in the centre. Seal the filling in by bringing the opposite edges into the centre and pinching them together. Place the dumpling on a floured tray and repeat this with the remaining gow gees.
3. To Cook: Bring 500ml of water to boil in a steamer or wok with a bamboo steaming basket. Place 4-5 dumplings on a small plate and place them in a steamer (steadily simmering) or in a covered bamboo steaming basket placed on a saucepan of steadily simmering water. Cook them for 5-8 minutes until the pastry is soft. Repeat this with the remaining gow gees.
4. To Serve: Serve the dumplings hot (if you cook them in bamboo baskets you may wish to serve them from it directly at the table) with bowls of soy sauce mixed with red wine vinegar.