healthy_eatingWe were just talking about the best options for Yum Cha last week and it got me in the mood for some delicious Asian food.
This is a favourite in our house when we feel like something a bit different for dinner.
These dumplings are a low calorie treat that can be tailored any which way you like.
You could try making them as per the recipe below, or even

  1. a vegetarian dumpling with mushrooms, chives and shallots
  2. a beef mince dumpling with fresh coriander and red capsicum
  3. a fresh prawn dumpling with sweet corn and mint.

The options are endless!
You can generally find gow gee wrappers near the fresh pasta at the supermarket; or in any Asian supermarket.
They are a cheap and cheerful way to spice up a mid-week dinner.

Ingredients: for the dumplings (makes 24)
  • 250g lean chicken mince
  • 4 garlic cloves finely chopped
  • Thumb size piece of ginger, peeled and finely chopped
  • 2 stalks of fresh lemongrass
  • 2 shallots
  • 1 tsp sesame oil
  • 2 tsp soy sauce or tamari
  • 2 tsp hot chilli sauce
  • pinch of salt
  • 24 round gow gee / gyoza wrappers
  • 1 tbsp olive oil
  • ½ cup water 
Ingredients: for the dipping sauce
  • 1 tbsp fresh ginger
  • 1 finely chopped shallot
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp fish sauce
  • 1 tbsp water
  • A squeeze of fresh lemon juice.
  • Finely mince the garlic, ginger, lemongrass and shallots and place into a bowl.
  • Add the chicken mince, sesame oil, soy sauce, salt and chilli and mix well.
  • Lay out your gow gee wrappers and place half a tablespoon of the mixture in the centre of each.
  • One at a time, wet your finger and moisten the outer edge of one wrapper with water.
  • Take the left and right side of the wrapper and bring them together at the top in the centre.
  • Ensure there is no air in the dumpling and pinch the edges to form a seal all around.
  • Repeat with the rest of the wrappers.
  • Steamed dumplings: you can now choose to steam the dumplings over a pan of simmering water in a steamer for around 20 minutes.
  • Potsticker fried dumplings: or you can choose to cook them in a frying pan so that the bottoms get crispy. Heat 1 tablespoon of oil in a large pan. Add the dumplings, ensuring there is a little space in between. You may need to do this in batches depending on the size of your pan.
  • Fry the dumplings for around 3-4 minutes, or until the bottoms look golden.
  • Pour in the half cup of water and place the lid on. Let the dumplings steam for 12 minutes.
  • Remove the lid and continue to cook until the water evaporates.
  • Serve with a dipping sauce made by combining all of the ingredients in a small bowl.
  • Enjoy!

Serves: 4-6 depending on hunger levels. Calories per dumpling, including sauce: 57.
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