Ingredients for 20 servings

½ cup finely shredded wombok (Chinese cabbage)
1 tablespoon finely chopped fresh chives
1 tablespoon soy sauce
2cm piece ginger, peeled, grated
2 garlic cloves, crushed
2 teaspoons Chinese rice wine
20 gow gee pastry wrappers
250g chicken mince
Chilli sauce or soy sauce, to serve

Directions

Using hands, combine mince, ginger, garlic, soy sauce, rice wine, chives and cabbage in a bowl.

Spoon 2 heaped teaspoons mince mixture on 1 half of each wrapper. Brush edge with cold water. Fold wrappers over to enclose filling. Pleat edges together to seal. Place dumplings on a tray lined with baking paper.

Place a large steamer lined with baking paper over a wok or large saucepan of simmering water. Cook dumplings, covered, in batches, for 4 to 5 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Serve with chilli sauce or soy sauce.