Dumplings

1 teaspoon vegetable oil
3 garlic cloves, crushed
2 green onions, thinly sliced
1 1/2 cups finely shredded wombok (Chinese cabbage)
1 small carrot, peeled, grated
50g shiitake mushrooms, finely chopped
1/2 x 225g can bamboo shoots, chopped
1 tablespoon soy sauce
30 (275g packet) gow gee wrappers

Heat oil in a frying pan over medium heat. Add garlic, onion, wombok, carrot and mushroom. Cook, stirring, for 5 to 6 minutes or until cabbage has wilted.

Remove from heat. Stir in bamboo shoots and soy sauce. Cool for 10 minutes.

Place wrappers on a flat surface. Spoon 2 teaspoons cabbage mixture on 1 half of each wrapper. Brush edges with cold water. Fold over to enclose filling.

Press edges together to seal. Place on a tray lined with baking paper.

Place a steamer lined with baking paper over simmering water. Cook dumplings, in batches, for 15 minutes or until tender and cooked through. Serve.

Dumplings

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