400 g lean pork mince
2 spring onions, trimmed and chopped
1⁄4 cup chopped coriander leaves
2 tablespoons oyster sauce
2 tablespoons reduced-salt soy sauce
2 teaspoons grated ginger
1 small red chilli, finely chopped
1 clove garlic, crushed
30 round gow gee wrappers
1⁄3 cup reduced-salt soy sauce
2 teaspoons sugar
1 teaspoon white vinegar
1 clove garlic, sliced
2 drops sesame oil
Place all the ingredients, except for the wrappers, in a bowl and mix well to combine. Place a teaspoon of the mixture in the centre of each wrapper. Wet the edges with a little water and pleat them together to seal.
Line a metal or bamboo steamer with baking paper and sit over a wok or saucepan of simmering water. Steam the dumplings in batches, covered, for 10–15 minutes. Transfer the cooked dumplings to a warm bowl and leave covered with aluminium foil while you cook the rest.
Meanwhile, combine the dipping sauce ingredients in a small bowl. Serve the steamed dumplings with the dipping sauce.
Energy: 172; Calories: 41; Carbohydrates: 4g; Protein: 3 .5g; Fat - Total: 1g; Fat - Saturated: 0.4g; Fibre: 0.2g
Energy: 17kj; Calories: 4; Carbohydrates: 0.4g; Protein: 0.4g; Fat - Total: 0g; Fat - Saturated: 0g; Fibre: 0g
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