I love dumplings in all shapes and forms. The only requirement I have for my dumpling passion is that they are steamed, not fried. I think my love of dumplings (and other yummy Asian foods) actually had a lot to do with my decision to buy a steam oven. As we eat Asian most nights of the week, especially when we eat out, there are so many fabulous things that can be steamed in the various Asian cuisines. I never run out of ideas or new dishes to try. Even when cooking for one it is really easy and really healthy to do something like the 3 minute Salmon & Udon noodles here.
Honestly, who can be bothered with the wok boiling dry and the bamboo baskets anymore? It is so much easier cooking just about everything in a steam oven.
You can easily make a double batch of dumplings and freeze the remainder for another meal. Reheating is a dream as they only take 10-12 minutes from frozen.
Ingredients: Makes approx. 24
70g English spinach, washed (about 1/2 bag of baby spinach leaves)
250g chicken mince
2 spring onions, finely chopped
1 tbsp. chopped coriander
1 tsp grated ginger
2 cloves garlic, crushed
2 tsp soy sauce
1/2 tsp sesame oil
1 tsp fish sauce
1 small red chilli, finely chopped and seeds removed
1 packet gow gee wrappers
Dipping sauce:
1/4 cup rice vinegar
2 tbsp. sugar
2 tbsp. water
3/4 tsp fish sauce
1 small red chilli, finely chopped
Method:
- Place spinach in solid tray. Steam at 100°C for 1 minute
- Place into sieve and when cool, squeeze out all the moisture and finely chop.
- Combine spinach with other ingredients.
- Place a large teaspoon of mixture on each gow gee wrapper. Brush edges with water and seal.
- Place gow gees on perforated trays lined with baking paper.
- Steam at 100°C for 15 minutes.
- Whilst the gow gees are cooking, make the dipping sauce by combining all ingredients in a small saucepan and stiring over low heat until the sugar dissolves.
Tip: Slightly oil your serving plate so they don’t stick.
Freeze any remaining gow gees in a covered container with baking paper in between.
My second steam oven attempt-and another success! Delicious recipe. Thanks again Trudy!
Hi Liz, you are a star! Keep up the good work (and the cooking too!!) Your steamer is an ‘evaporative’ type so keep your eye on the timings as things may take a minute or two longer. You will soon wonder how you ever survived without one!
Regards Trudy
Hi Trudy. I am totally frustrated despite having spent hours combing the internet looking for assistance in using what is, for the domestic kitchen, newish technology. Thank goodness for your ever-so-helpful blog.
I am having a biggish drinks party this week end and want to heat from frozen 60 or so of these little treats. As I do not understand the theory of the steam oven cooking, could you tell me whether the time for cooking varies depending on quantity (like microwave) or, as in a normal convection oven it depends on size/weight.
I have already shared your terrific blog with two friends, who like me are convinced that this was the right decision for a new kitchen but are floundering because of lack of information.
Many thanks.
Hi Robin,
No it doesn’t relate to weight like a microwave. To reheat dumplings from frozen lay them out in a single layer on baking paper, splash them with a LITTLE water and cook @ 100oC for about 12 minutes. It also helps to grease your serving plate a little as they can be sticky! You can do several trays on different layers at a time. Try some of the other ‘party food’ dishes I have here too.
Enjoy, Trudy
We had a party for 50 at the week end. A marvellous recipe for such an event as it is possible to cook and freeze ahead, and then pull out of the oven to great acclaim. (I have an AEG which only goes to 96o so they needed a little longer than 12 minutes). So much better control than using steaming baskets on the cook top, particularly for such a large quantity. Thanks Trudy