I am a dumpling nut, just keep them coming and I’m happy. You can make your own wrappers but really the store wrapper are great, especially if you have a local Asian grocer.
- 250g green prawns
- 3cm piece fresh ginger
- 2 green onions, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 30 gow gee wrappers
- Soy sauce, to serve
Peel and clean prawns, chop into a rough mince. Transfer to a medium bowl.
Peel and finely grate ginger and thinly slice green onion.
Mix ginger, onion, soy, oyster sauce and oil into prawns.
Place 1 gow gee wrapper on a flat surface. Spoon 2 teaspoons of prawn mixture into centre of wrapper. Brush edges with cold water.
Press edges together to seal, then pleat. Place on a baking paper-lined baking tray.
Repeat with remaining wrappers and prawn mixture.
Line a large bamboo steamer with baking paper. Place over a wok of simmering water. Place 1/3 of the dumplings in steamer (make sure they’re not touching). Cover. Steam for 5 minutes or until wrappers are translucent and prawn mixture is cooked through.
Repeat with remaining dumplings in 2 batches.
Serve with soy.