Ingredients (Serves 4)
- 2 tsp vegetable oil
- 2 tsp ginger
- 2 garlic cloves
- ½ cup green cabbage
- 3 tbsp water
- 200g pork or chicken mince
- 2 shallots
- 1 tbsp soy sauce
- 2 tsp caster sugar
- 1 tsp sesame oil
- ½ tsp salt
- 20 gow gee wrappers
- 2 tbsp vegetable oil,extra
- ½ cup water, extra
- 4 tbsp rice vinegar
- 4 tbsp soy sauce
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 shallot finely sliced
- 1 tsp sesame oil
- ¼ tsp chili flakes
- 3 cups jasmine rice (cold)
- 6 teaspoons sesame oil
- 4 eggs, lightly beaten
- 2 tablespoon canola oil
- 4 Chinese sausages (available to Asian stores)
- 200g diced bacon or ham
- 2 cup frozen baby peas, thawed
- 6 shallots
- 4 tablespoons soy sauce
1. Peel and finely chop ginger and garlic. Set aside on placemat.
2. Cut cabbage into thin slices.
3. Heat vegetable oil in a frypan over medium heat.
4. Cook ginger and garlic, stirring, for 1 minute or until aromatic.
5. Add cabbage and water. Cook, stirring occasionally, for 3 minutes or until the cabbage wilts. Transfer to a bowl. Set aside to cool.
6. Cut shallots into small, thin slices.
7. Measure and stir in pork, shallots, soy sauce, sugar and sesame oil and add to the bowl with the ginger, garlic and cabbage. Season with salt.
8. Place 1 wrapper on a clean work surface. Place 1 teaspoon of pork mixture in the centre of the wrapper.
9. Brush edges with water. Fold over to enclose filling. Pinch edges together.
10. Place on a tray lined with non-stick baking paper. Repeat with remaining wrappers and pork mixture.
11. Heat half the extra vegetable oil in a non-stick frying pan over high heat. Cook dumplings for 5-10 minutes or until bases are golden. Add extra water.
12. Cook, covered, for 10 minutes or until cooked and liquid has evaporated.
13. Turn down heat and cover to keep warm.
1. In a medium bowl, measure and add all the sauce ingredients.
2. Mix until well combined.
3. Let the sauce sit for at least 15 minutes, so the flavours develop.
1. Cook rice in a large saucepan of boiling water, following packet directions, until just tender. Drain and rinse under cold water. Spread over a tray. Refrigerate, uncovered, for 2 hours or until dry.
2. Crack and add eggs to a medium bowl. Whisk until well combined.
3. Heat a large wok over medium heat until hot. Add 1 teaspoon sesame oil. Swirl to coat base and sides. Pour egg into wok. Swirl to run over base and a little up the side. Cook for 1 minute or until almost set.
4. Slide omelette onto a board/placemat. Roll up the omelette and slice into thin strips. Set aside.
5. Increase heat to high. Add remaining sesame oil and canola oil to wok. Swirl to coat.
6. Cut sausages and bacon or ham into small diced pieces and add to the wok. Stir-fry for 5-10 minutes or until cooked through.
7. Cut the shallots into thin slices. Add shallots to the wok and stir-fry for 1 minute.
8. Add thawed peas, rice and soy sauce. Stir-fry for 2 minutes or until heated through.
9. Top with omelette and serve.