- 1 teaspoon vegetable oil
- 3 garlic cloves, crushed
- 2 green onions, thinly sliced
- 1 1/2 cups finely shredded wombok (Chinese cabbage)
- 1 small carrot, peeled, grated
- 50g shiitake mushrooms, finely chopped
- 1/2 x 225g can bamboo shoots, chopped
- 1 tablespoon soy sauce
- 30 (275g packet) gow gee wrappers
- Heat oil in a frying pan over medium heat. Add garlic, onion, wombok, carrot and mushroom. Cook, stirring, for 5 to 6 minutes or until cabbage has wilted. Remove from heat. Stir in bamboo shoots and soy sauce. Cool for 10 minutes.
- Place wrappers on a flat surface. Spoon 2 teaspoons cabbage mixture on 1 half of each wrapper. Brush edges with cold water. Fold over to enclose filling. Press edges together to seal. Place on a tray lined with baking paper.
- Place a steamer lined with baking paper over simmering water. Cook dumplings, in batches, for 15 minutes or until tender and cooked through. Serve.
- Serve dumplings with a dipping sauce such as Chinese black vinegar, soy sauce, hot chilli sauce, plum sauce, sweet and sour sauce or sweet chilli sauce.
Look for gow gee and wonton wrappers in the chilled noodle section of the supermarket and Asian grocery stores.