16 gow gee pastries (wrappers)
100g Chinese cabbage, finely shredded
50g brussels sprouts, finely shredded
50g carrot, grated
50g bean sprouts
100g red pepper, finely diced
1 small red chilli, finely chopped (seeds optional)
1 tbsp fresh coriander, chopped
1 tsp fresh ginger, grated
1/4 tsp all spice
1 tsp pumpkin spice powder (equal quantities of Ground Cinnamon, Ginger, Cloves and Nutmeg)
1/2 tsp cinnamon powder
1 tbsp soy sauce
1 tbsp Chinese rice vinegar
2 tbsp vegetable oil
Note: You'll need a frying pan with a lid or something to cover it.
1. Mix together all ingredients, except the gow gee pastries and the vegetable oil, in a bowl, cover and refrigerate for 30 minutes to let the flavours infuse.
2. Heat 1 tbsp of the vegetable oil in a frying pan and on a lot heat gently sauté all of the filling ingredients. After 2-3 minutes once the vegetables are softened, remove from the pan and leave to cool slightly.
3. On a clean work surface lay four gow gee pastries out at a time, ensuring that the remaining gow gee pastries are covered. Place a heaped teaspoon of the mixture into the centre of each wrapper. Brush the edges of the wrapper with a little water and, using your thumb and index finger, pleat one edge, then press edges together to seal. Place, in a single layer, on prepared tray. Repeat with remaining wrappers and filling. Dumplings can be made up to 6 hours in advance; store covered in the fridge.
4. Preheat oven to 80°C. Heat 1 tbsp vegetable oil in a clean non-stick frying pan over medium-high heat. Add 8 dumplings, pleated side-up in a single layer, and cook for 1-2 minutes or until brown underneath. Carefully add 100ml boiling water, then cover with a lid and cook for a further 4-5 minutes. Remove the lid and continue cooking until water has evaporated. Gently shake the pan to un-stick the potstickers from the frying pan. Transfer to an oven tray, cover with foil and keep warm in oven. Repeat with remaining oil and dumplings.