Ingredients

• 1 cup Massel chicken style liquid stock
• 2 teaspoons powdered gelatine
• 30 gow gee wrappers
• Soy sauce, to serve
• Sambal oelek, to serve
• Black vinegar, to serve

Pork filling

• 200g pork mince
• 1 green onion, finely chopped
• 1cm piece fresh ginger, finely grated
• 1 garlic clove, crushed
• 3 teaspoons soy sauce
• 1 teaspoon sesame oil

Method

• Step 1 Bring stock to the boil in a small saucepan over high heat. Remove from heat. Sprinkle gelatine over hot stock. Whisk until dissolved. Pour into a 18cm x 28cm slice pan. Refrigerate for 2 hours or until set.
• Step 2 Meanwhile, make pork filling. Place mince, onion, ginger, garlic, soy sauce and sesame oil in a medium bowl. Using your hands, mix well to combine.
• Step 3 Place gow gee wrappers, in a single layer, on a flat surface. Using a 3cm round cutter, cut 30 rounds from stock. Using a butter knife, carefully lift stock rounds from pan and place in the centre of each wrapper. Top with 1 teaspoon of mince mixture. Pull the edges up around the filling, pleating together and twisting to form a spiral and pinching at the top to seal. Place on a tray (see note).
• Step 4 Line the base of a large bamboo steamer with baking paper. Place over a large wok or saucepan of boiling water. Add ½ the dumplings to steamer. Cover. Steam for 12 to 14 minutes or until tender and cooked through. Carefully transfer to a plate. Cover to keep warm. Repeat with remaining dumplings. Serve immediately with soy sauce, sambal and black vinegar.