Ingredients
2x4cm pieces ginger, peeled
250g Chinese cabbage, finely shredded
350g minced pork
2 green onions, finely chopped
2 tbsps soy sauce
1 tbsp oyster sauce
2 tsps sesame oil
1 tbsp Shaoxing rice wine or dry sherry
cornflour for dusting
2 x 275g pckts gow gee pastries (wrappers)
⅓ cup (80ml) peanut oil
Chinese red rice vinegar

Method

In a bowl, sprinkle the cabbage with one teaspoon salt and leave for 30 minutes.

Meanwhile, finely grate a piece of ginger and finely shred a second piece.

Drain the cabbage of excess liquids. Add one-and-a-half teaspoons grated ginger, minced pork, onions, sauces, sesame oil and wine and combine well.

Line a large tray with baking paper and dust with cornflour. Using your fingers, wet the edges of a wrapper with a little water.

Place two level teaspoons of filling in centre. Fold wrapper in half and, using your thumb and index finger, pleat one edge, then press edges together to seal. Place in a single layer on a tray. Repeat with remaining wrappers and filling. Dumplings can be made up to six hours in advance and then stored covered in the fridge.

Preheat the oven to 150°C.

Heat one tablespoon peanut oil in a non-stick frying pan over medium-high heat. Add 12 dumplings, pleated side upin a single layer, and cook for one to two minutes or until brown underneath.

Carefully add half a cup of boiling water, then cover partially with a lid and cook for a further four to five minutes or until water has evaporated and the dumplings are crisp underneath. Transfer to an oven tray, cover with foil and keep warm in the oven.

Serve with bowls of shredded ginger combined with red vinegar for dipping.

Jerry Feng is a Culinary consultant and owner, Mandarin Restaurant, Mellieħa.

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