Ingredients (serves 24)

• 1/4 cup Pic's Peanut Butter Smooth
• 1/2 Chinese cabbage, thinly sliced
• 400g chicken mince (or pork)
• 2 Tbsp black bean paste
• 1 egg white
• 1/4 cup chopped chives
• 2 Tbsp Peanut oil
• To taste Salt & Pepper
• For dusting Rice flour
• 24 Gow gee wrappers (available from Asian food shops)
• To serve Chinese black vinegar & chilli

Method

1. Heat 1 Tbsp of Pic’s peanut oil in a large saucepan over medium heat. Add the cabbage and garlic and cook for 2 minutes or until softened. Cool.
2. Add the mince, black bean paste, egg white, peanut butter and chives to the cabbage, season with salt and pepper.
3. Dust a chopping board with a little rice flour. Lay out 6 Gow gee wrappers on the board, then brush the edges with a little water. Place 1 tsp of the mince cabbage mixture into the centre of each wrapper. Fold over the wrapper to form a half circle, then press the edges to seal and enclose the filling. Repeat with the remaining wrappers.
4. Heat the remaining Pic’s Peanut oil with ½ cup of water in a large frying pan. Add the dumplings and cook for 5 minutes with lid on.
5. Remove the lid and cook until the water has evaporated and the dumplings are golden on one side. Serve with black vinegar and chilli as a dipping sauce on the side.