There are several downfalls of being a self-confessed dumpling addict.
One is the inability to satisfy intense cravings that strike long before the employees at my local even wake to begin stuffing the juicy, fluffy pork buns I often dream about.

See the thing is, when you have an unnatural obsession with dumplings, few ingredients and would prefer to avoid turning into a pork bun yourself, you’re faced with a dilemma. Quite possibly the reason I soon found myself accepting the task to create my own simple, healthy and flavour bursting dumplings.

The question however you’re desperate to be answered.
Were they as good as the dumplings from Authentic Bites in Northbridge?
No.
They were not that good. If they were I’d have probably opened a dumpling shop by now.
But for a DIY dumpling feast at 9:30 in the morning they tasted good.
Real good.

Steamed Chicken Dumplings

Ingredients:
500 grams lean chicken mince
8 sun dried tomatoes, finely chopped
4 green onions, finely chopped
1 teaspoon finely grated ginger
1 tablespoon chopped coriander
2 tablespoons oyster sauce
1 tablespoon sweet chilli sauce
1 tablespoon vegetable oil
1 teaspoon salt
20 gow gee wrappers

Method:
Step 1. Heat a medium saucepan of water, securely placing bamboo steamer atop.
Step 2. Place the chicken mince, onion, ginger, coriander, oyster sauce, sun dried tomato, oil and salt in a medium bowl and mix to combine.
Step 3. Place 4 of the gow gee wrappers on a clean surface and brush the edges with water.
Step 4. Place 1 large teaspoon of the chicken mixture in the centre of each wrapper. Fold the edges over, gently pinching the sides to seal together.
Step 5. Repeat with the remaining gow gee wrappers and chicken mixture.
Step 6. Add half the dumplings to the steamer, preventing any from touching another.
Step 7. Cover with the bamboo lid and steam for 10 - 12 minutes or until cooked through.
Step 8. Repeat with the remaining dumplings. Serve with soy sauce.

Tips:
- Assembling the dumplings in small batches prevents the wrappers drying out during the process. Place a clean, damp tea towel over the wrappers not being used to keep them soft.
- Dumplings can be pre-made and stored between sheets of non-stick baking paper in an airtight container in the freezer for up to three months.
- Bamboo-steamers and gow gee wrappers can be purchased cheaply from asian grocers. It’s best to line them with non-stick baking paper that has been stabbed with holes.
- If you don’t have access to a steamer, you can alternatively make crispy pot sticker dumplings by heating a frypan with 2 tablespoons vegetable oil and 1 cup of chicken stock. Once hot, add the dumplings and cover with a tight-fitting lid for 5 minutes. Uncover and cook for a further 2-3 minutes until the stock has evaporated and the dumplings are golden.