Ingredients with Measurements:
- 1 pound of ground pork
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cornstarch
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of water
- 1 package of gao wrappers
Special equipment needed:
- Large skillet or wok
- Mixing bowl
- Wooden spoon or spatula
Step-by-step instructions:
1. In a mixing bowl, combine ground pork, soy sauce, oyster sauce, cornstarch, sugar, salt, and black pepper. Mix well.
2. Heat the skillet or wok over medium-high heat. Add the minced garlic and stir for 30 seconds.
3. Add the sliced onions and stir for 2 minutes until they become translucent.
4. Add the ground pork mixture and stir for 5-7 minutes until it is cooked through.
5. Add the sliced bell peppers and stir for 2-3 minutes until they are slightly softened.
6. Pour in the water and stir for 1-2 minutes until the sauce thickens.
7. Remove from heat and let it cool for a few minutes.
8. Take a gao wrapper and place a spoonful of the pork and pepper mixture in the center.
9. Fold the wrapper in half and pinch the edges together to seal.
10. Repeat with the remaining wrappers and filling.
11. Heat a pot of water to boiling. Place a steamer basket over the pot and arrange the gao in the basket.
12. Steam for 10-12 minutes until the gao are cooked through.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking the filling
Boiling water for steaming the gao
Serving size:
Makes 20 gao
Nutritional information:
Per serving (1 gao):
Calories: 90
Fat: 4g
Carbohydrates: 9g
Protein: 5g
Sodium: 200mg
Substitutions for ingredients:
Ground chicken or turkey can be used instead of ground pork.
Other vegetables such as carrots or mushrooms can be added or substituted for the bell peppers.
Variations:
Add a tablespoon of chili paste for a spicy version.
Add a tablespoon of sesame oil for a nutty flavor.
Tips and tricks:
Make sure to seal the edges of the gao well to prevent the filling from leaking out.
If the filling is too wet, add more cornstarch to thicken it.
Storage instructions:
Store leftover gao in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gao in a steamer basket for 5-7 minutes until heated through.
Presentation ideas:
Arrange the gao on a platter and garnish with chopped scallions.
Garnishes:
Chopped scallions or cilantro
Pairings:
Serve with a side of steamed rice or noodles.
Suggested side dishes:
Stir-fried vegetables or a side salad.
Troubleshooting advice:
If the filling is too dry, add a tablespoon of water at a time until it reaches the desired consistency.
Food safety advice:
Make sure the ground pork is cooked through to an internal temperature of 160°F.
Food history:
Gao is a traditional Chinese dumpling that is often served during the Lunar New Year.
Flavor profiles:
Savory, slightly sweet, and umami.
Serving suggestions:
Serve as an appetizer or as a main dish.
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