Also known as pot stickers, the filling can be made several hours ahead. Cook dumplings close to serving.
Ingredients
450 g pork mince
¼ cup finely chopped garlic chives
3 green onions (green shallots), chopped finely
2cm piece (10g) fresh ginger, grated coarsely
1 teaspoon sugar
2 tablespoons light soy sauce
1 tablespoon Chinese rice wine (shao hsing) or dry sherry
2 teaspoons sesame oil
24 round gow gee wrappers
2 tablespoons peanut oil
1¼ cups (310ml) water
1 green onion, sliced thinly, extra
Dipping sauce
2 tablespoons light soy sauce
1 tablespoons rice vinegar
1 green onion (green shallot), sliced thinly
Instructions
Combine the pork, chives, onion, ginger, sugar, soy sauce, rice wine and sesame oil in a large bowl. Place one level tablespoon of the filling into the centre of each wrapper. Moisten the edges of the wrappers with a little water; press and pleat sides together to seal.
Heat one tablespoon of the peanut oil in a large non-stick frying pan. Add half of the dumplings; cook until bases are dark brown. Carefully add half of the water as it will bubble up and steam; cook, covered, 5 minutes. Remove lid; cook until water has evaporated. Remove from pan; cover to keep warm.
Repeat with remaining dumplings, oil and water.
For Dipping sauce, combine soy, vinegar and onion in a small bowl.
Serve dumplings with Dipping Sauce and topped with extra onion, if desired.
