Steamed prawn and pork dumplings

Makes approx. 30 dumplings

200g each Minced pork and prawn meat, finely chopped
200g Chinese cabbage or cabbage leaves (without thick stem)
1/2 cup garlic chive or spring onion
30 sheets GOW GEE Pastry

Coriander and ginger paste

2-3 cloves chopped garlic
1 slice ginger
1 tablespoon chopped fresh coriander roots
1/2 teaspoon ground white peppercorns


15ml Thai seasoning soy sauce
10ml fish sauce
2 teaspoons sesame oil
10ml rice wine

Boil water, and blanch cabbage leaves. Leave the cooked cabbage in a strainer until it cools down. Chop the cooked cabbage leaves very finely. Gently squeeze the juice from cabbage leaves. Pound the garlic, ginger, coriander roots and white pepper together to make the coriander and ginger paste, and mix with the cabbage and the garlic chives. Divide the mixture into two separate bowls. Add the ground pork and the chopped prawns in a bowl. Combine the seasoning and the mixture very well by hand and set aside. Adjust the seasoning if it is necessary.
Take a piece of Gow gee pastry and place about one spoonful of mixture in the middle of the pastry. wet the edge of the pastry with a little water. Fold the pastry over to cover the mixture and make several gathers.
Pre-heat a steamer with cabbage leaves in a bamboo steamer, and then place the dumpling neatly on the cabbage leaves. Steam the dumpling for around 10 minutes.
Serve on a steamer with peanuts Nam Jim in a small bowl.

Peanuts Nam Jim

4 tablespoons lime juice
55ml fish sauce
3 tablespoons caster sugar
1 tablespoon rice vinegar
2 small chillies, finely chopped
1 tablespoon peanuts, roasted and crushed

1 tablespoon coriander , chopped

Combine all ingredients in a bowl and mix together.