Cookbook

the Steam Zone
™
SFS800BSS
Steamed Pork
and Shiitake Mushroom Dumplings
1
Prep  minutes / Cook  minutes (steaming in batches)
2
Makes  approx.
30 Gow Gee (or Wonton) wrappers
Filling
500g pork mince
2 cups (150g) fresh shiitake mushrooms, finely chopped
½ cup (50g) white cabbage, finely shredded
1 green onion, finely chopped
1 teaspoon sesame oil
1 tablespoon soy sauce
3 cm piece ginger, finely chopped
2 garlic cloves, crushed
½ cup chives, chopped
Dipping sauce
1 tablespoon rice vinegar
⅓ cup (80ml) soy sauce
Method
Thoroughly combine filling ingredients and
measure out  level tablespoon each. Lay
a wrapper in the open palm of one hand
and place the filling in the centre. (Keep
remaining wrapper under a damp cloth or
wrap in cling film to prevent drying out).
With a fine brush dampen the edges with
water and fold wrapper over to enclose filling
and form a crescent shape. Press edges
together to seal. Continue until all filling is
used.
Cut out xcm small squares of baking
paper and put dumplings on top. Arrange
dumplings in batches (sitting on the paper)
evenly over the tray leaving enough space
so they don’t touch. Cover with the stainless
steel steaming lid.
Fill water tank up to the MAX fill line with
cold tap water. Press the STEAM button to
select HIGH. Press the arrow up to select 
minutes. Press START.
Meanwhile stir together sauce ingredients
and set aside. Serve dumplings immediately
with dipping sauce.
1.
2.
3.
4.
Note:
Bamboo baskets with lids may be used for steaming
the dumplings. Place dumplings on a small square
of baking paper before placing into the basket. Close
with the lid before steaming. Place bamboo baskets
on either side of the steaming tray. Follow instructions
from step .
As a variation fold wrapper up the sides of the filling
and press together so it sticks to the filling.