October 30, 2017
Lunch, Side Dishes, Snacks,
Pork, Asian, Cooking For A Crowd, Quick Meals, Entertaining, Game/Sports Day, Ladies Luncheon, Weeknight Meals, Stove Top, No Eggs, Non-Dairy, Water more
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"From our Sunday newspaper The Sunday Times. Times are estimated."
Place the pork, garlic, onion, ginger, oyster sauce, water chestnuts and salt in a medium bowl and mix well to combine.
Place the gow gee wrappers on a clean work surface and brush the edges of each wrapper with water and then place 2 teaspoons of the pork mixture in the centre of each wrapper and pinch the sides together to seal and set aside.
Heat half the oil in a 16cm non-stick frying pan over medium heat and add half the dumplings flat side down and cook for 3 minutes and then pour half the water, cover with a tight fitting lid and cook for a further 3 minutes and then uncover and cook for 3 to 4 minutes or until the water has evaporated and dumplings are golden and crispy on the bottom.
Place dumplings on a plate and repeat with the remaining oil, dumplings and water.
Top with soy sauce, sesame seeds and green onion to serve.
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