Ingredients
1 bunch watercress, trimmed
200g green prawn meat, chopped
1 green onion, finely sliced
2 teaspoons light soy sauce
½ teaspoon sesame oil
24 fresh gow gee wrappers
DIPPING SAUCE
1 tablespoon light soy sauce
1 tablespoon chopped coriander
3 teaspoons chilli oil (or chilli sauce)
2 teaspoons rice wine vinegar
1 teaspoon sugar
Preparation method
Bring a small saucepan of salted water to the boil on high. Blanch watercress for 30 seconds and drain well. Roughly chop and cool slightly.
In a medium bowl, combine watercress, prawns, onion, sauce and oil. Mix well.
Holding a wrapper in your hand, place 1 teaspoon of mixture in the centre. Brush edges with a little water. Fold over to form semicircle. Pleat one side and press edges together to seal. Arrange dumplings in a single layer on baking paper as you work.
Place baking paper with dumplings in a steamer over a wok of simmering
water (do not allow water to touch base of basket). Steam dumplings, in batches, for 8-10 minutes, or until filling is cooked and wrappers are tender.
DIPPING SAUCE: Combine all ingredients in a small bowl. Serve with hot dumplings.
TOP TIP
If you don't like watercress, you could replace it with 100g baby spinach leaves.
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