The below recipe is one of Tristram Morgan’s family favourites. It has been adjusted and tweaked over the years to get it just right. “I originally made some pork dumplings from a recipe in an Asian cookbook, but have gradually tried new ingredients and have arrived at this combination,” says Tristram.
- 2 packets of gow gee dumpling or wanton wrappers
- 500g green (raw) prawn meat
- 300g wombok (Chinese cabba ge) or bok choy/choy sum etc.
- 200g bamboo shoot slices or chunks
- 2 spring onions (green onions/eschallots)
- 1 piece ginger 3cm x 3cm
- 2 tbsp fish sauce (or light soy sauce)
- 3 tsp sesame oil
- 3 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp chilli oil
- 2 cloves garlic
- 1 spring onion (green onion/eschallot)
1. Finely chop or mince the garlic cloves and spring onion for the dipping sauce. Mix all of the other ingredients together in a small dipping bowl and add the garlic and spring onion, stir well and set aside.
2. Finely chop or mince the prawn meat in a food processor (pulse until chopped but don’t overdo it) and place in a large mixing bowl.
3. Shred the wombok or Chinese greens thinly, then chop into small pieces and add to the prawn mince.
4. Finely chop the bamboo shoots and add to the mixture.
5. Use a fine grater to mince the ginger and add it to the mixture.
6. Add the fish sauce or soy sauce and the sesame oil, and mix it all together thoroughly until all ingredients are evenly distributed (your hands are best for this).
7. Place a teaspoon of the mixture into the middle of a gow gee dumpling or wanton wrapper, wet the edge on one side with water and fold the two edges towards each other and press together firmly to seal. Repeat until the mixture is used up (probably 1 and ½ packets or wrappers).
8. You can either steam the dumplings over a pan of water (line a bamboo or steel steamer with baking paper to stop them sticking – keep them separated or they will stick together!) or shallow fry the dumplings in small batches (a wok is best, but a frying pan will do), depending on your preference. They will cook in about 3-5 minutes depending on temperature and the number of dumplings you cook at one time.
9. Keep cooked dumplings warm on a baking tray in a very low oven (if steamed, covered in foil to prevent drying out). When all are cooked, serve with the dipping sauce.
This recipe was kindly shared with us by Tristram Morgan. Tristram is a keen amateur cook with a special interest in South-east Asian cuisine. Tristram’s business, Make an Impact Clothing is an ethical and sustainable clothing company using organic cotton and other environmentally friendly fibres, with no sweatshop labour or exploitative employment practices. Check out the range here: www.makeanimpactclothing.com.au