Ingredients

• 100g beef mince
• 100g pork mince
• 2 green onions, finely chopped
• 1 garlic clove, crushed
• 40g fresh shiitake mushrooms, finely chopped
• 1/2 small carrot, grated
• 30 gow gee wrappers
• 2 tablespoons peanut oil

Vinegar dipping sauce

• 1/4 cup light soy sauce
• 1/4 cup rice wine vinegar
• 1 tablespoon caster sugar
• 1 long red chilli, finely chopped
• 2 teaspoons sesame oil
• 2 teaspoons fish sauce
• 2cm piece fresh ginger, peeled, finely grated

Method

• Step 1 Make Vinegar dipping sauce: Combine all ingredients in a bowl. Stir until sugar dissolves.
• Step 2 Combine minces, onion, garlic, mushroom and carrot in a medium bowl. Add 1 1/2 tablespoons of the dipping sauce. Stir to combine.
• Step 3 One by one, place gow gee wrappers on a flat surface. Spoon 1 1/2 teaspoons mince mixture onto centre of each wrapper. Brush edges with water. Fold in half to enclose filling. Pinch edges, pleating to seal. Cover dumplings with a damp tea towel to prevent them from drying out.
• Step 4 Heat 1/2 the oil in a medium non-stick frying pan over medium-high heat. Add 1/2 the dumplings. Cook for 1 minute of until golden. Turn. Cook for a further 1 minute. Reduce heat to medium. Add 1/4 cup cold water to pan. Cover with a tight-fitting lid. Cook for a further 2 to 3 minutes or until the dumplings are cooked through and the liquid has evaporated. Transfer to a plate. Cover with foil to keep warm.
• Step 5 Repeat with remaining oil, dumplings and 1/4 cup cold water. Serve immediately with remaining dipping sauce.