Ingredients
SKINS
- 1 cup plain flour
- About 110ml freshly boiled water
DIPPING SAUCE
- 1/4 cup light soy sauce
- 2 Tbs Chinkiang vinegar (easily found in Asian grocers)
- 1/8 tsp caster sugar
- 2-3 tsp Asian brand chilly oil (in the least not olive oil based)
- 1 Tbs full finely shredded, peeled, ginger
- 2 tsp finely chopped garlic
FILLING
- 1/2 tsp salt
- About 200g Chinese cabbage (wombok), finely shredded
- 300g Lilydale Free Range Chicken Mince
- 1 Tbs full finely chopped ginger
- 1/3 cup finely sliced spring onions or Chinese chives
- 1/8 tsp ground white pepper
- 1 1/2 Tbs light soy sauce
- 1 Tbs Shaoxin rice wine
- 1-2 tsp sesame oil
OTHER
- 2 tsp vegetable based oil for pan frying