15
PORK & GINGER STEAMED DUMPLINGS
Preparation time: 30 minutes
Cook time: 15 minutes
Makes: 30 dumplings
Ingredients:
275g pack / 30 gow gee dumpling wrappers
250g free-range pork mince
150g wombok cabbage, nely chopped
¼ cup nely chopped coriander leaves
2 spring onions, nely chopped
1 Tbsp nely grated ginger
1 Tbsp soy sauce
2 tsp corn our, extra for dusting
½ tsp white ground pepper
To serve:
Soy sauce, black vinegar or chilli sauce
Method:
1. Set the dumpling wrappers aside under a damp cloth to prevent them from drying out, and
combine the remaining ingredients in a bowl. Scrunch everything together with your hands
until the mixture becomes slightly sticky, and all the ingredients are well combined.
2. Place 2 teaspoons of the mixture in the center of a dumpling wrapper, pressing down gently.
Brush a little water along one edge of the wrapper and use your thumb and forenger to
pleat together with the other edge. Pinch to ensure the dumpling is well sealed. Repeat with
remaining dumpling mixture and wrappers.
3. Cut a 20cm-round of baking paper, and use a hole-punch to create lots of small holes about
1cm apart. Place the trivet in the base of the multi cooker pot and pour in enough boiling
water to sit just below the trivet. Place the perforated baking paper on top, and arrange 10
dumplings on the paper, evenly spaced apart.
4. Lock the lid in place and select STEAM, ensuring the exhaust valve is in the closed position.
Once preheated, the timer will begin counting down from 30 minutes. Cook the dumplings for
5 minutes, or until the timer displays 25 minutes. Press KEEP WARM/CANCEL, and manually
vent the steam using the quick release method. Unlock the lid and carefully remove the
dumplings with tongs.
5. Arrange the next batch of dumplings on the baking paper, secure the lid and select STEAM.
Steam for another 5 minutes, then manually vent the steam. Unlock the lid and remove the
dumplings. Repeat with the remaining third of the dumplings.
6. Serve with the dipping sauce of your choice.
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