250g pork mince
1 cup wombok (Chinese cabbage), finely shredded
½ cup macadamias, roasted and finely chopped
1 clove garlic, crushed
1 teaspoon grated ginger
2 green onions, finely chopped
1 cup (70g) Shitake mushrooms, finely chopped
2 teaspoons soy sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 tablespoon Shaoxing wine (Chinese cooking wine)
½ teaspoon dried chilli flakes
salt and pepper, to taste
1 egg white, lightly whisked
rice flour for dusting
2 packs gow gee wrappers
⅓ cup macadamia oil
Chinese black vinegar to serve
chilli sauce to serve
In a large bowl, combine all the ingredients except the rice flour, gow gee wrappers, macadamia oil, vinegar and chilli sauce and mix well to combine.
Dust a clean bench surface with rice flour and lay out the gow gee wrappers. Brush the edges with water and place a teaspoonful of the mixture on the centre of each wrapper. Fold the wrapper in half and use your thumb and index finger to pleat one edge then press the edges together to seal. Place the dumpling down on the bench, making sure to press it gently so that it sits on a flat bottom. Repeat with the remaining wrappers. Place in a single layer on a large tray lined with non-stick baking paper.
Divide the macadamia oil between 2 large non-stick frying pans over a medium heat. Add ½ cup of water to each pan then add the dumplings. Cover with tight fitting lids and cook for 5 minutes. Remove the lids and cook for a further 2 minutes or until the water has evaporated and the dumplings are golden on one side.
Remove from the pan and place on a platter. Serve with the vinegar and chilli.Tip:
Dumplings can be made up to 6 hours in advance