INGREDIENTS
- 300g pork mince
- 2cm piece ginger, peeled and finely grated
- 1 garlic clove, crushed
- 1 tsp finely chopped Vietnamese mint
- 2 tbsp finely chopped coriander leaves
- 2 tsp sesame oil
- 1 tbsp hoi sin sauce
- 1 tbsp dark soy sauce
- ¼ cup finely chopped green shallots
- 1 x 275g packets gow gee wrappers
- Black sesame seeds to serve (optional)
Dipping sauce
- ¼ dark soy sauce
- 2 tbsp rice wine vinegar
- 1 tsp Sriracha chilli sauce (or to taste)
- 1 tsp sesame oil
METHOD
- Place the mince, ginger, garlic, herbs, sesame oil, hoi sin, soy sauce and shallot into a large bowl. Wearing food gloves begin to mix the ingredients until well combined.
- Before beginning to prepare dumplings clear the work - bench and place a small bowl of water near by. Lay three wrappers onto the bench at a time. Place a slightly heaped teaspoon of meat filling into the middle of the wrapper. Brush edges lightly with water using your finger tip. Fold over and enclose the filling creating a half moon shape. Press the edges together or pleat to seal. Repeat with remaining wrappers and filling.
- Using the trivet as a guide cut a double layer of kitchen baking paper into a round to sit on top of the trivet. Place trivet/rack inside the cooking pot topped with paper and add 2 cups water. Place half the dumplings onto the paper. Cover and lock lid in place. Switch to Steam function to cook (with assisted pressure) for 10 minutes. Then press start.
- When audible beep sounds push Steam Release button for Quick Pressure Release. When pressure is fully released, the unit will beep once, all preheat bars will disappear from the screen and the lid will unlock to open. Remove lid, tilting away from you to allow steam to disperse. Remove cooked dumplings to a side plate cover with foil to keep warm. Repeat the above step with the remaining dumplings.
- While dumplings are cooking combining dipping sauce ingredients
Tip: Gow gee wrappers are available in supermarkets, substitute with wanton wrapper. There are 30 wrappers each packet