Steamed Chicken Dumplings

250g chicken mince
2cm piece ginger, peeled and grated
2 garlic cloves, crushed
1 Tbs soy sauce
2 tsp Chinese rice wine
1 Tbs finely chopped fresh chives
1/2 cup finely shredded wombok
20 gow gee pastry wrappers
chilli sauce or soy sauce to serve

1. Using hands, combine mince, ginger, garlic, soy sauce, rice wine, chives and cabbage in a bowl.
2. Spoon 2 heaped tsp of mince mixture on a half of each wrapper.  Brush the edge with cold water.  Fold wrappers over to enclose filling.  Pleat edges to seal.
3. Place dumplings on a tray lined with baking paper.
4. Place a large steamer lined with baking paper over a wok or large saucepan of boiling water.  Cook dumplings, covered, in batches, for 4-5 minutes or until cooked through.
5. Transfer to a plate.  Cover to keep warm.  Serve with sauce.