Serves: 4 (4 dumplings per person)
INGREDIENTS
- 1260ml Light Soy Sauce
- 20ml Sesame Oil
- 60ml Rice Vinegar
- 20gm Caster Sugar
- 15 Large Green Tiger Prawns – peel and devein.
- 40gm Tinned Bamboo Shoots – finely slice.
- 50 leaves Coriander – rinse, drain and chop.
- 10 leaves Baby Spinach – finely shred.
- 1 stem Shallot – use green stem and finely slice.
- 5 Wood Fungus Chinese Mushrooms – soak in boiling water for 5 minutes until tender, drain, cool and finely slice.
- ½ tsp Mirin
- ½ tsp Light Soy Sauce
- ½ tsp Sesame Oil
- ½ tsp Minced Ginger
- ¼ tsp Caster Sugar
- ¾ tsp Cornflour
- 2 tsp Cornflour
- 2 tsp Cold Water
- 16 Gow Gee / Wonton Wrappers
METHOD
- In a mixing bowl, combine the first quantity of light soy sauce, the first quantity of sesame oil, rice vinegar, and first quantity of caster sugar. Mix well, place in a serving bowl and set aside.
- Chop the prawns and add them to another mixing bowl.
- Stir in the bamboo shoots, coriander, spinach, shallots, wood fungus, mirin, the second quantity of light soy sauce, the second quantity of sesame oil, minced ginger, the second quantity of caster sugar, and the first quantity of cornflour. Mix thoroughly.
- In a separate bowl, mix the second quantity of cornflour with water until well combined.
- On a clean surface, lay out the gow gee/wonton wrappers. Lightly brush the edges with the cornflour and water mixture.
- Place a portion of the prawn mix in the centre of each wrapper. Fold the wrapper to enclose the filling, pressing the edges to seal.
- Bring a saucepan of water to a simmer.
- Line a Chinese steaming basket (which will sit tightly and evenly on top of the saucepan) with steaming paper and lightly spray with oil. Arrange the dumplings in the basket, ensuring they don’t touch. Cook in batches if needed.
- Place the steaming basket over the saucepan, cover with a lid, and steam for 10 minutes until cooked and tender.
TO SERVE
To serve: Place the steamer basket on a serving platter and serve the dipping sauce alongside.
