These Chinese dumplings are filled with pork mince, green onions and fresh ginger before hitting the wok to be deep-fried to a crisp and golden brown. The satisfying experience doesn’t reach its peak until you dip it into our invigorating vinegar and light soy sauce concoction – a mixture that has come through for numerous other Chinese delicacies such as xiao long baos, spring rolls and more.
Ingredients
- 450 g minced pork
- ¼ cup finely chopped garlic chives
- 3 green onions, chopped finely
- 2 cm piece fresh ginger (10 g), grated coarsely
- 1 tsp caster sugar
- 2 tbsps light soy sauce
- 1 tbsp Chinese cooking wine
- 2 tsps sesame oil
- 24 gow gee wrappers
- 1 green onion (scallion), sliced thinly
- Peanut oil, for deep-frying
SOY DIPPING SAUCE
- 2 tbsps light soy sauce
- 1 tbsp rice vinegar
Steps
Combine pork, chives, onion, ginger, sugar, sauce, cooking wine and sesame oil in a large bowl. Place 1 level tbsp of filling in the centre of each wrapper. Moisten the edge of the wrappers with a little water; press and pleat edges together to seal.
Heat the peanut oil in a wok over medium heat until temperature reaches 180 C on a sugar thermometer (or until a small cube of white bread turns golden in about 15 secs). Deep-fry dumplings, in batches, turning until golden. Drain dumplings on paper towel.
Meanwhile, make soy dipping sauce. Combine ingredients in a small bowl.
Thinly slice a couple of green onions length-ways, and place in water. Refrigerate the strips until curled.
Serve dumplings with dipping sauce. Garnish with green onion (scallion) curls.