Five fold panstickers aka Chinese Gyzoa
My recipe – you may find better on the net.
250 grams of minced pork or chicken
1 cup finely chopped shallots
1 cup finely chopped wombok cabbage
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoon corn starch
1 egg white
Mix well. Add pepper to taste, but omit salt due to soy sauce. Cut the corners off a square dim sum wrapper to form a circle. Place about 1-2 tablespoons of mixture into the middle of the wrapper. Using your finger, wet the edges of the dim sum wrapper and start to form pleats in to one side. once you have pleated one half, bring up the other side to seal the dumpling. In a wok, add a little sesame oil and place the dumplings in. Cook for 1-2 minutes before adding a 1/2 – 1 cup of water to half cover the dumplings. Add the lid and steam cook until there is no liquid left. Add a little more oil to just crisp the bottom. Serve on a plate with the crispy bottom side up with chilli / soy / oil dipping sauce or just pour soy sauce over.