Steamed Chicken Dumpling

 Delicious Steamed Chicken Dumpling

 Servings: 6                                              
 Cooking / Baking Temperature: 90.C
 Serving Temperature: 80.C
 Cooking Time:   20 minutes
 Prep Time: 15 minutes
 Total Time: 35 minutes

 INGREDIENTS
 250g chicken mince
 2cm piece ginger, peeled, grated
 2 garlic cloves, crushed
 1 tablespoon soy sauce
 2 teaspoons Chinese rice wine
 1 tablespoon finely chopped fresh chives
 1/2 cup finely shredded wombok (Chinese cabbage)
  20 Cow gee pastry wrappers
  Chili sauce or soy sauce, to serve
  Select all ingredients

 PREPARATION
 Using hands, combine mince, ginger, garlic, soy sauce, rice wine, chives and cabbage in a bowl.
 Spoon 2 heaped teaspoons mince mixture on 1 half of each wrapper. Brush edge with cold water.
 Fold wrappers over to enclose filling. Pleat edges together to seal.
 Place dumplings on a tray lined with baking paper.
 Place a large steamer lined with baking paper over a wok or large saucepan of simmering water.
 Cook dumplings, covered, in batches, for 4 to 5 minutes or until cooked through. Transfer to a plate.
 Cover to keep warm. Serve with chili sauce or soy sauce.