Homemade Shanghai Dumplings

My mil is a great cook. Lately, she's into making kau cee or Shanghai dumplings and they taste really good.... as good as the ones sold in Chinese restaurants. She's going to make another batch this Saturday coz my parents will be here. If you want to try making them, here are some pix and the recipe (though no specific measurement is used):

Get a packet of wheat cake wrapper. She normally gets this one and it's made in Japan and cost RM6.50 a packet for 24 pieces.




Mix the minced pork with an egg (beaten), some sesame seed oil, pepper, oyster sauce, soy sauce, a dash of brown sugar to taste and some watercress that has been boiled.
To test the taste - steam / microwave a spoonful. Then add further sugar, soy sauce or seasoning to taste before wrapping the meat with the wheat cake wrapper/sheets.

My mil wrapping up the kau cees. She uses a dab of water to seal the sheets.



To cook the kau cees, boil a pot of water and dump the kau cees into the boiling water. When the kau cees float to the surface, they are cooked.

Serve the kau cees hot with finely sliced ginger and black vinegar.