Name: Meatball dim sum
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1/4 cup dried shiitake mushrooms; 1/2 cup hot water; 1 cup finely shredded cabbage; 1 teaspoon grated ginger; 1 clove garlic, crushed; 30 gow gee wrappers; 400 gram ready-made meatballs, halved; oil, for deep-frying; Dipping sauce; 2 tablespoon rice vinegar; 1 tablespoon dark soy sauce; 1 teaspoon grated ginger; 2 red chillis, sliced

Meatball dim sum

Skip to Recipe

Makes 30 Item

Prep

30M

Cook

20M

Total

50M

Ingredients

1/4 cup dried shiitake mushrooms

1/2 cup hot water

1 cup finely shredded cabbage

1 teaspoon grated ginger

1 clove garlic, crushed

30 gow gee wrappers

400 gram ready-made meatballs, halved

oil, for deep-frying

Dipping sauce

2 tablespoon rice vinegar

1 tablespoon dark soy sauce

1 teaspoon grated ginger

2 red chillis, sliced

Method

1.In a small jug, soak mushrooms in water 15 minutes. Drain well, reserving liquid. Chop mushrooms finely.

2.In a small saucepan, heat reserved liquid on high. Add cabbage. Simmer 2-3 minutes. Strain; place in a bowl with ginger, garlic and mushrooms. Season to taste.

3.Arrange 5 wrappers at a time on a clean surface. Top each wrapper with 1 teaspoon cabbage mixture and half a meatball. Brush wrapper edge with water. Fold in half, pressing edges together to seal. Repeat with remaining wrappers and filling.

4.To make dipping sauce: combine all ingredients in a small jug.

5.Heat oil in a wok or large saucepan on high (160°C), until a small piece of pastry sizzles as soon as it’s added. Deep-fry, in 4 batches, 3-4 minutes each, until crisp and golden. Drain on paper towel. Serve with dipping sauce.

Look for gow gee wrappers in the Asian food aisle of your supermarket, or a specialist Asian grocer. Generally, a 275g packet will yield 30 wrappers. You could make these ahead of time and chill, covered, until ready to deep-fry.
Note

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