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Ingredients
- 1 tbsp olive oil
- 500 g lean beef mince
- 2 garlic cloves peeled and finely chopped
- 1 cm piece of fresh ginger peeled and finely chopped
- 1 small red chilli deseeded and finely chopped
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 packet of gow gee dumpling wrappers
- 3 shallots ends removed, finely chopped
Ingredients
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Instructions
- Over a high heat, bring a large saucepan of water to the boil.
- In a separate frying pan or wok, heat the oil over med/high heat.
- Pop in the garlic, ginger and chilli and stir for 30 seconds before adding the mince.
- Brown the mince mixture for approximately 5 mins.
- Pour in the soy and oyster sauces.
- Set aside to cool so that you can comfortably handle the mix.
- Lay out your wrappers and place 1 teaspoon of the mince mix into the centre of a wrapper.
- Brush the edge with water and fold the pastry in half. Press the dumpling closed with your fingers. Repeat with remaining mince mixture and wrappers. If you have any mince left, set it aside to use when serving.
- Place 8 dumplings at a time into your pot of boiling water. Dumplings are cooked when they float to the surface (around 30 sec).
- Remove with a slotted spoon and keep warm in a dish while you cook the rest of the dumplings.
- Divide dumplings between serving plates. If you have any remaining mince mixture, divide it between the plates.
- Sprinkle over the chopped shallots to serve.
Recipe Notes
Calories per serve: 360