Gow gee wrappers are available from major supermarkets or Asian grocers. When adding water to hot pan, take care to avoid the splattering and steam. Don’t open lid of frying pan when cooking dumplings. Sriracha sauce is a hot chilli sauce.
275g packet gow gee wrappers
1⁄3 cup vegetable oil
2⁄3 cup water
Soy and sriracha sauce, to serve
150g pork mince
150g raw peeled prawns, finely chopped
1⁄2 cup finely chopped water chestnut slices
1⁄3 cup finely chopped fresh coriander
3 green spring onions, finely chopped
1 tsp finely grated fresh ginger
2 tsps soy sauce
1 tsp sesame oil
1⁄2 tsp ground white pepper
To make filling, combine all ingredients in a bowl. Mix well.
2 Place 2 tsps of filling in the centre of each wrapper. Brush edge with a little water. Bring two sides up to meet in the middle. Pinch together to seal and enclose filling. Place seam-side up, on a tray lined with baking paper.
3 Heat half the oil in a large, deep frying pan over a medium heat. Arrange half the dumplings, evenly spaced and seam-side up, in pan. Cook for about 3 minutes, or until bases are lightly golden.
4 Carefully add half the water to pan. Immediately cover with lid. Reduce heat to low. Cook for about 5 minutes, until liquid has evaporated and dumplings are cooked. Remove from pan. Cover to keep warm. Wipe pan clean. Repeat with remaining oil, dumplings and water.
5 Serve with soy and sriracha sauce.