December 14, 2018
Snacks, Poultry, Chicken,
Shellfish, Shrimp, Appetizers, Asian, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Quick Meals, Entertaining, Game/Sports Day, New Years, Stove Top, Hot Appetizers, Water, Ground Chicken more
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"From our weekday newspaper The West Australian and their feature for New Year. Times are estimated."
Put mince and prawns in a medium bowl and stir to combine and then add water chestnuts, ginger, spring onion, oyster sauce, sesame oil, soy sauce and mushroom and stir well to combine.
Lay 4 of the gow gee wrappers on a clean, dry surface and wet 1 side of each with a little water.
Put 1 teaspoon of the filling in the centre of each wrapper, then fold edges together and press into pleats to seas and repeat to make 48 dumplings.
Put dumplings on a tray and deep covered in the fridge until ready to cook.
Heat 60ml of the oil in a large non-stick frying pan over a medium-high heat and add about 12 of the dumplings, pleat-side up and cook for 2 to 4 minutes or until deep-golden on bottom and the pour in 300ml water and cover pan with a tight-fitting lid and cook for 5 to 6 minutes or until water has evaporated and repeat in batches, to cook remaining dumplings.
Meanwhile, to make dipping sauce, combine all ingredients in a small bowl.
Serve dumpling immediately with dipping sauce on the side.
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