INGREADIENT

• 100 g snow peas trimmed
• 280 g green prawns finely chopped peeled
• 1 tbs fresh coriander finely chopped
• 1 tbs soy sauce
• 2 tsp ginger finely grated
• 2 tsp sesame oil
• 30 gow gee wrappers
• 1 chilli sauce *to serve

Direction

1. In a small saucepan of boiling water, cook the snow peas for 1 minute. Drain. Cool in a bowl of ice water. Drain. Finely chop.
2. In a large bowl, add snow peas, prawns, coriander, soy sauce ginger and oil. Mix until well combined.
3. Place a heaped teaspoon of filling in the centre of each gow gee wrapper. Brush edges with a little water, then fold over to enclose filling, pressing edges together to form a dumpling. You can pleat around the rounded edge to give a pretty finish.
4. Line base of a large bamboo steamer basket with baking paper. Place dumplings in a single layer in basket.
5. Pour water into a wok until it's about one-quarter of the way up the sides. Bring water to the boil over high heat. Place steamer basket over wok, making sure the base doesn't touch the water.
6. Steam dumplings for 5 minutes or until filling is cooked and dumplings are tender. Repeat in batches with remaining dumplings.
7. Serve immediately with extra soy sauce and chilli sauce.