Delicate Chinese dumplings filled with pork, prawn and cabbage, and flavoured with ginger and garlic with a soy and sesame dip
Ensure the wrappers are defrosted
Cut the root off the pak choi to separate the leaves. If you want the dumplings less bitter, cut some of the green off. Place in a food processor with the spring onion and pulse until finely chopped.
Add in the remaining filling ingredients, and pulse until everything is well combined
Using a pastry brush, brush a little water around the outer 1cm of the wrapper. Spoon a level teaspoon full of the filling into the middle of a wrapper, and fold one side over to form a half moon shape
Either crimp with a fork, or pinch and pleat with your fingers until completely sealed. Place on an oiled baking sheet while you prepare the rest
When ready to cook, place the dumplings in steamer baskets lined with dim sum paper to prevent them sticking. Place the basket in your wok over boiling water and steam for 15 minutes
For the dip, mix the ingredients together and serve in a small bowl along side the dumplings
If you want to freeze the dumplings, place the oiled baking tray directly into the freezer for a couple of hours, then transfer the frozen dumplings into freezer bags in portions. Use within 3 months.
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