1 green onion, finely chopped, plus extra to serve
1 tablespoon light soy sauce, plus extra to serve
2 medium_piece ginger, grated
1 tablespoon sesame oil
20 gow gee wrappers
Chinese chicken dumplings
In a colander, combine carrot, cabbage and salt. Set aside 10 minutes.
Drain liquid from vegetables. Transfer to a bowl with all remaining ingredients, except wrappers. Mix well and season with pepper.
Cut a sheet of baking paper to line base of a large steamer basket. Fold paper in half 6 times and, using scissors, cut out a few small steam holes. Unfold and line steamer basket with paper.
Using your fingertip, moisten edges of each wrapper with a little water. Make a 1cm pleat as a starting point, then make 4 more pleats along one side of wrapper. Place 1 teaspoon filling in centre of each wrapper. Press pleated and plain sides together to seal.
Arrange dumplings in single layer in steamer basket. Cover firmly. Place over a wok or saucepan of gently simmering water. Steam 12-15 minutes. Serve straight away with extra soy and shredded green onions.