No-Fold Soup Dumplings
Ingredients
- 300g pork mince
- 2 teaspoons finely grated ginger
- 1 garlic clove, finely grated
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- 1 chicken stock cube, crumbled
- 2 spring onions, finely sliced
- 16–20 gow gee wrappers
- Marion's Kitchen Crispy Chilli Oil (or your preferred chilli oil), to serve
Instructions
Prepare the filling: Place the pork mince, ginger, garlic, sugar, soy sauce, sesame oil, white pepper, crumbled stock cube and spring onions into a large bowl. Mix well using a spoon or your hands until the mixture becomes sticky and well combined.
Layer the dumplings: Have a shallow bowl of warm water ready. Working one wrapper at a time, quickly dip a gow gee wrapper into the warm water, then place it flat into the base of a heatproof ramekin. Spoon over a layer of pork filling and spread it out evenly. Pour over about 1 tablespoon of water. Dip another wrapper in the warm water and place it on top. Continue layering wrapper, filling and water until you have used up the filling, aiming for about 3 to 4 wrapper layers in total. Finish with a final wrapper layer on top. Repeat with the remaining ramekins to make 3 servings.
Set up the steamer: Place the ramekins into a large, deep pan with a tight-fitting lid. Carefully pour water into the pan so it comes about one third of the way up the sides of the ramekins. Cover with the lid.
Steam the dumplings: Place the pan over high heat and bring the water to a steady steam. Cook for 20-25 minutes, or until the pork filling is cooked through and the top wrapper looks glossy, soft and dumpling-like.
Serve: Carefully remove the ramekins from the pan. Drizzle generously with crispy chilli oil and serve hot with spoons so you can scoop up the dumplings and all that savoury broth.
Notes
- We double the recipe, but forgot to double the ingredients
- We added chinese cabbage chopped up
- It takes less than 20mins, so use a food thermometer