I saw Karen Martini make dumplings on Better Homes and Garden about 2 years ago, and I thought 'I could do that'. At the time our girls were much smaller and the opportunity to go to YumCha just wasn't there.
The original recipe, I have changed somewhat over the six or more times I have made them... I've made them for us as a weekend lunch treat, but they are most popular either on a Friday night with some homemade fried rice (recipe coming for that, promise!) or as a canape with a few cocktails with the girls.
10 shitake mushrooms, dried (or fresh if you can get them!)
10 large banana prawns or similar, shelled, de-veined and finely diced
200 grams pork mince
2 tb finely diced water chestnuts
2 spring onions, finely diced
1 tb fresh grated ginger
2 tb light soy sauce
1 packet packet gow gee pastry (from Asian area of supermarket or Asian supermarket)
Rehydrate mushrooms (takes about 20 minutes) drain. chop finely
Put in a medium sized bowl, and add remaining ingredients (except the gow gee) combine well and set aside.
Fill a cup with water, put 1 gow gee wrapper on the bench. Spoon one teaspoon mixture in the middle.
Wet your finger, and wet the circumference of the pastry and then fold it in half upon itself. The water helps it stick together.
Then crimp the top by folding it upon itself and put it down so it stands upright. Repeat until you finish all pastries/mix (I do it like a bit of a production line)
In a frypan with a lid, heat 2 tb sesame oil....when hot, turn down to medium heat and add all your gow gees bottom down and let sizzle for about 2 minutes until a little brown on the bottom.
Then add, 1 cup of water, it may spit, so stand back! Then immediately put the lid on the frypan and allow to steam for about 6 minutes.
Serve with dipping sauce.
My dipping sauce has:
4 tb light soy
2 tb grated ginger
1/2 tsp fresh chilli flakes or one fresh red chilli, finely diced
1 tsp caster sugar
Print this post in friendly format