Created by ImPat on December 14, 2018
Step 1: 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.
Step 2: Lay 4 of the gow gee wrappers on a clean, dry surface and wet 1 side of each with a little water.
Step 3: 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.
Step 4: Put dumplings on a tray and deep covered in the fridge until ready to cook.
Step 5: 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.
Step 6: Meanwhile, to make dipping sauce, combine all ingredients in a small bowl.
Step 7: Serve dumpling immediately with dipping sauce on the side.