Prep Time 10 mins | Cook time 20 mins


  • 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.



Original recipe by Taste

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