1½ cups beef stock
2/3 cup salt-reduced soy
2 tbsp Chinese rice wine or dry sherry
4 tsp sesame oil
6cm piece ginger, peeled
2 garlic cloves
2 spring onions
2 star anise
2 tsp gelatine
300g pork mince
275g packet gow gee wrappers
1 long red chilli, thinly sliced (deseeded, if preferred)
steamed Asian greens, to serve, optional
1 Place stock, 2 tbsp soy, rice wine and half the sesame oil into a saucepan. Thinly slice half the ginger and half the garlic cloves, and cut 1 spring onion into thirds. Add to stock with star anise. Place stock mixture over a medium heat and bring to the boil. Simmer for 3 minutes. Combine gelatine with 2 tbsp cold water in a small bowl. Remove stock from heat and add gelatine mixture. Stir until dissolved. Pour into a bowl. Cool. Cover and refrigerate for at least 2 hours or until a jelly forms.
2 Peel remaining ginger and garlic. Finely grate and place in a bowl. Finely chop remaining spring onion and add to ginger with mince. Stir until well combined. Line 2 large trays with plastic wrap. Roll heaped teaspoonfuls of mince mixture into balls and place onto prepared tray.
3 Using a rolling pin, roll each gow gee wrapper into a 10cm round. Place 4 wrappers onto a flat surface. Brush edges of wrappers with cold water. Place 2 tsp jelly in the centre of each wrapper and top with a mince ball. Holding a wrapper in one hand, pleat wrapper around filling forming a dumpling. Place onto tray. Continue with remaining dumplings. Combine remaining soy, sesame oil and chilli in a bowl.
4 One-third fill a wok with water and place over a high heat. Bring to the boil. Line the base of a large steamer basket with baking paper. Place dumplings into basket. Cover with lid. Place over simmering water (ensure base of basket does not touch water). Cook for 8-10 minutes or until dumplings are cooked. Serve with soy sauce mixture and steamed Asian greens, if desired.