Dumplings symbolise new beginnings for the new year, and eating this delicacy with your family ushers in good fortune and happiness for everyone!
- 200 g pork mince
- 2 green onions, finely chopped
- 1 tbsp soy sauce
- 1 tbsp toasted sunflower kernels
- 2 tsps sesame oil
- 1 tsp grated ginger
- ½ tsp cinnamon
- ½ tsp white pepper
- 15 gow gee or steamed dumpling wrappers (round)
VINEGAR SOY DRESSING
- 2 tbsps soy sauce
- 2 tbsps red wine vinegar
- 2 cloves garlic, crushed
- 1 small red chilli, finely sliced
Line a bamboo steamer basket with baking paper.
In a bowl, combine all ingredients except wrappers and mix well.
Top each wrapper with a heaped teaspoon of filling. Brush edges with water and pleat around filling, leaving a 1-cm gap in centre.
VINEGAR SOY DRESSING In a bowl, combine all ingredients.
Working in 2 batches, place dim sum in a single layer in basket. Place over a wok of gently simmering water and cover tightly with lid. Steam 5 to 7 mins each until cooked through. Serve hot with dressing.
Text & Photo: John Paul Urizar/BauerSyndication.com.au