Vivienne’s Daughter Can Cook Too – and please note that they are gluten free.

Filling:

• 500g pork
• 2 cloves garlic
• 2 tsp finely diced ginger
• 4 medium sized spring onion sliced finely
• 2 tblsp of finely chopped coriander leaves, stem and root (give them a good rinse first)
• 1 tsp Korean chilli powder
• 2 tsp Soy Sauce (MegaChef brand)
• 1 tblsp Shaoxing Rice Wine
• 1 tsp Fish Sauce (Megachef brand)
• 2 tsp Ketjap Manis
• Pepper

Combine all ingredients together in a bowl mixing thoroughly so all ingredients are evenly blended through the mince. Have a good smell and it should have a nice sweet, sour and salty smell to it. You will be able to smell the Shaoxing wine mostly – however this will settle once cooked and it ensures the mince is beautifully seasoned.

Sit this in the fridge for a couple of hours or even over night if convenient. Just make sure it is well covered so the mince doesn’t dry out.

Wrappers

• ¾ cup of Potato flour
• ¾ cup of Besan flour (chickpea flour)
• 2 tblsp Tapioca Starch
• ¾ tsp Xanthum Gum
• 1 tsp salt
• ½ to ¾ water

Mix all ingredients together well (there is no need to sift the flours as they are so fine). Boil a kettle of water. While the water is still really, really hot, pour in a bit at a time while stirring the flour vigorously.

You may only need ½ cup to ¾ cup of hot water to combine – you will notice that while you stir it will come together and the potato flour will almost cook. Do not add too much water as the dough wont have the right texture.  It may take a couple of goes to start to understand the dough which reacts very differently to a normal dough (it took me a few goes!).

Once it has come together sprinkle with a little more potato flour and knead until the outside becomes lovely and silky smooth. Set aside to cool before use.

To make the dumplings:

Break off a 20 cent sized ball of dough and on a floured board (use potato flour or rice flour for the board) roll out thinly.  You want it quite thin (the same as shop bought wonton wrappers).

Then make the pork mixture into small balls and place into the middle of the wrapper and pinch the edges up around the sides of the pork mixture but leave the top exposed – this just makes it easier to tell when they are cooked (and it looks more authentically ‘dim sum’).

To cook, place in a steamer on top of some non stick baking paper.  Steam for about 5 minutes, not much longer- they actually cook very quickly.

Serve on their own, with a dipping sauce of your choice and or in a lovely warming broth of your choice.

Suggested dipping sauce:

Soy sauce with a dash of sesame oil and a glug of ketjap manis, stir well.

Enjoy!