• 400g lean pork mince
  • 1 cup finely shredded cabbage (see note)
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 3cm piece ginger, peeled, grated
  • 2 garlic cloves, crushed
  • 30 gow gee wrappers
  • 1 tablespoon vegetable oil
  • sliced green onions, to serve
  • Dipping sauce
  • 1/3 cup teriyaki sauce
  • 1 teaspoon sesame oil
  • Place mince, cabbage, sesame oil, soy sauce, ginger and garlic in a bowl. Stir to combine. Place wrappers on work surface. Make dumplings: Spoon 1 heaped teaspoon mince mixture on 1 half of wrappers. Brush edges with cold water. Fold remaining wrapper halves over to enclose filling. Press edges together to seal.
  • Heat half the vegetable oil in a large frypan over high heat. Remove from heat. Reduce heat to medium-high. Arrange half the dumplings in pan. Cook for 1 to 2 minutes or until bases are browned. Add 1/2 cup hot water. Cover with lid. Cook for 4 to 5 minutes, adding more water if necessary. Remove from heat. Uncover. Stand for 1 to 2 minutes or until dumplings come away from pan easily. Repeat with remaining oil and dumplings.
  • Meanwhile, make dipping sauce Place teriyaki sauce and sesame oil in a bowl. Stir to combine. Serve dumplings with dipping sauce and onion.
  • Protein Dietary Fibre 3.80g 0.30g Fat Total Energy 1.60g 219kJ Fat Saturated Sodium 0.40g 265mg Carbohydrate Total Cholesterol 5.40g 9.00mg Carbohydrate Sugars –