Everyone loves dumplings – and here's a recipe that you can make in 30 minutes thanks to ready-made gow gee wrappers.
- 400 g peeled green prawns, chopped
- 1 spring onion, finely chopped
- 1 tbsp grated ginger
- 1 tbsp rice vinegar
- 1 tbsp Chinese black vinegar (chinkiang) (see spring onion pancakes recipe note, page 46)
- 1 tbsp soy sauce
- 1 tsp caster sugar
- plain flour, to dust
- 34 gow gee wrappers (see Note)
- 1 egg white
- finely shredded long red chilli, to serve
Sweet chilli and ginger dipping sauce
- 1 tbsp chopped ginger
- 2 tbsp sweet chilli sauce
- 2 tbsp Chinese black vinegar (chinkiang)
- 2 spring onions, finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make dipping sauce, combine all the ingredients in a bowl and set aside.
Combine prawns, spring onion, ginger, vinegars, soy sauce and sugar in a bowl, stirring to dissolve sugar. Transfer to a food processor and pulse a few times to a chunky paste; don’t overwork the mixture.
Lightly dust an oven tray with flour and set aside. Working in 6 batches, place gow gee wrappers on a clean work surface. Place 2 tsp mixture in the centre of each wrapper. Brush the edges with egg white, then fold over to form a semi-circle, but don’t let the edges touch each other yet: fold two pleats into one side of dumplings, then two pleats into the other side, pressing to seal. Place dumplings on the prepared tray.
Place a fitted steamer lined with baking paper over a saucepan of water. Place pan over medium heat and bring water to a simmer. Working in batches, steam dumplings for 5 minutes or until wrappers are translucent. Serve dumplings immediately with shredded chilli and the dipping sauce.
• Gow gee wrappers are from the chilled section of supermarkets and Asian food shops.
Photography Chris Chen