250 gmfatty minced pork 1egg1 tbspvery finely shredded ginger½ cupcoarsely chopped garlic chives2 tbspShaoxing wine40gow gee wrappersDipping sauce80 ml (1/3 cup)Chinkiang vinegar (see note)60 ml (¼ cup)light soy sauce60 ml (¼ cup)chilli oil, or to taste2 tbspfinely shredded ginger1 tspvery finely chopped garlic
For dipping sauce, combine ingredients in a bowl and set aside.
Combine pork, egg, ginger, garlic chives and rice wine in a bowl and season to taste with sea salt and freshly ground black pepper. Place 1 heaped tsp of pork mixture in the centre of a gow gee wrapper, dab a little water around edges, then fold over to make a semicircle, pressing firmly so no air is trapped in the dumpling. Seal edges and pleat with a series of pinches and place dumpling on a tray dusted with flour. Repeat with remaining pork mixture and wrappers.
Cook dumplings in batches in boiling water, stirring gently to prevent sticking. As the water returns to the boil, add 1 cup of cold water. Once the water has come back to the boil again, dumplings are ready. Remove, drain well and serve with dipping sauce.
Note Chinkiang vinegar, a black rice vinegar, is available
from Asian grocers.
These boiled or poached dumplings are traditionally eaten on
Chinese New Year's Day in northern China, but because they are so
delicious they are now daily treats. They are very easy to make at
home, especially as gow gee wrappers are readily available from
Asian grocers. I like these with pork but there are countless
variations, including cabbage, beef, lamb and even peanuts. They
are traditionally devoured piping hot in the freezing Chinese