Ingredients

2*4cm pieces ginger

250gr chinese cabbage shreaded

350 gr minced pork

2 green onions

2 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon saxsoying rice wine in red wine  or dry sherry

cornflour for dusting

2*275pkts gow gee parties wrappers

1/2 cup 80ml peanut oil

chinese red rice vinegar

Method

In a bowl sprinklethe cabbage with one teasepoon salt and leave for 30 minutes .

Meanwhile finely grated a piece of ginger and finely shred a second piece .

Drain the cabbage of excess liquids .   Add one and a halfteasepoon grated, ginger , minced pork onions , sauces, sesame oil   and wine and combine well.

Line a tray with baking paper and dust with cornflour .  using your fingers wet the edges of a wrapper with a little water .  Place 2 levels teasepoon  of filling in the center . fold wrapper in half and using your thumb and index finger , pleat one edge then press egdes together to seal . 

Place in a single layer on a tray .  Repeat with remaining wrappers and filling .  Dumplings can be made in advance covered in the fridge .

Preheat the oven to 250degrees celcius

Heat a tablespoon peanut oil in a non stick frying pan over medium high heat .  Add 12 dumplings pleated side up in a single layer and cook for one or two or until brown underneath .

Carefully add half a cup of boiling water , then cover partially and cook for a further 4 minutes or until has evaporated and the dumplings are crisp underneath .   Transfer to an oven tray cover with foil and keep warm in the oven .

Serve with bowls of shreaded ginger combined with the red vinegar for dumplings .

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