Saucepan, frying pan, lid, rolling pin, tongs
1 cup plain flour
1 pack Gow Gee wrappers
100g chicken mince
1 spring onion
1 sprig parsley
50mL soy sauce
25mL sesame oil
3 tbsp vegetable oil
flour for dusting board
water for sealing the dumplings
1. Bring 1 cup of water to the boil.
2. Add flour and a pinch of salt to a bowl, gradually add the boiled water a little at a time and mix well whilst kneading to form a soft dough. You can add a few drops of oil.
3. Form into a ball and keep covered for 10 minutes
4. Finely chop the white part of the spring onion and the mushrooms.
5. Add salt, pepper, chopped parsley, finely chopped carrot, 1/2 tsp sesame oil and some soy sauce and mix well.
6. For a meat option, add chopped prawns or chicken mince.
Skip steps 7-10 if you are using pre-made Gow Gee wrappers
7. Dust the board with flour and roll out the rested dough into a long sausage.
8. Cut into 8 pieces, and form each piece into a ball.
9. Roll the balls thinly with a rolling pin, the centres should be a little thicker than the edges.
10. Dust each wrapper with a little flour and leave on a plate.
11. Place a teaspoon of filling in the centre of the wrapper.
12. Wet your finger and rub the water lightly along the edge of the wrapper.
13. Fold in half and press the sides together to seal. Repeat with other wrappers.
14. Add a little oil to the frying pan and heat on medium setting.
15. Add the dumplings and about 1/4 cup water, cover and allow to steam braise for 10 minutes.
16. Add a little more water if it gets too dry before the dumplings are steamed.
17. Serve with sliced green onions, soy sauce and a drizzle of sesame oil.