1. Heat 1 Tbsp. of Pic’s peanut oil in a large saucepan over medium heat. Add the cabbage & garlic and cook for 2 minutes or until softened. Cool.
  2. Add the mince, black bean paste, egg white, peanut butter & 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 dumpling 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 & chilli as a dipping sauce