Pork Dumplings with Stir Fried Greens

Method

1. Combine the pork, Chinese cabbage, spring onion, ginger, garlic, soy sauce and sesame oil in a large bowl.
2. Place a gow gee wrapper on a clean work surface. Spoon a heaped teaspoon of pork mixture into the centre of the wrapper. Brush the edge of the wrapper with a bit of water and fold over to enclose.
3. Use your fingers to pleat the edge 3 – 4 times. Place the complete dumpling on a plate/tray lined with baking paper. Repeat these steps with the remaining pork mixture and gow gee wrappers.
4. Heat the peanut oil in a large fry pan over high heat. Remove from heat, then space the dumplings out in the fry pan.
5. Place the pan back over medium heat and cook for 1-2 minutes or until the base of the dumplings are a nice golden brown. Carefully drizzle the water over the dumplings and cook, covered, for 5 minutes or until the dumplings are cooked through and the water has evaporated. Remove the pan from the heat and leave, uncovered, for 1-2 minutes.
6. Meanwhile, to cook the greens, separate the leaves from the choy sum stems. Heat a wok/solid fry pan over high heat. Add the vegetable oil and swirl to coat.
7. Add in the garlic, ginger and chilli and stir-fry until fragrant. Add in the choy sum stems. Stir-fry until bright green and just tender. Then add the leaves and soy sauce. Stir-fry for 1 to 2 minutes or until leaves have wilted.
8. Serve the dumplings on individual plates with a side of stir-fried greens. Serve with steamed rice if desired.