These more-ish, make-ahead dumplings are the perfect way to start the meal and whet your appetite.
The ingredient of Full moon dumplings
- 200g pork mince
- 1/2 x 227g can water chestnut slices, drained, finely chopped
- 3cm piece fresh ginger, peeled, finely grated
- 2 garlic shoots, thinly sliced (garlic chi, see note)
- 1 tablespoon soy sauce
- 2 teaspoons shao hsing (Chinese cooking wine)
- 20 gow gee pastry wrappers
- Sliced long red chilli, to serve
- 1/4 cup soy sauce
- 1 1/2 tablespoons shao hsing (Chinese cooking wine)
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
The instruction how to make Full moon dumplings
- Combine mince, chestnuts, ginger, garlic shoots, soy sauce and wine in a bowl.
- Place 10 wrappers on a flat surface. Spoon 1 tablespoon mince mixture onto centre of each wrapper. Brush edges with cold water. Top with remaining wrappers. Press edges together to seal. Place on a tray lined with baking paper.
- Place a large steamer lined with baking paper over a saucepan of simmering water. Cook dumplings, in batches, for 10 minutes or until tender and cooked through.
- Meanwhile, make Soy and sesame dipping sauce: Combine soy sauce, cooking wine, sugar and sesame oil in a small bowl. Stir until the sugar completely dissolves.
- Serve dumplings with dipping sauce and chilli.
Nutritions of Full moon dumplingscalories: 102.292 calories
calories: 2.7 grams fat
calories: 0.9 grams saturated fat
calories: 11.3 grams carbohydrates
calories: 12 grams sugar
calories: 6.8 grams protein
calories: 638 milligrams sodium