Recipes
Chicken & Cashew Wontons
Makes: 26
2 tablespoons cashew nuts, toasted, finely chopped
200g lean chicken mince
1 garlic clove, crushed
1/3 cup soy sauce
1 tablespoon oyster sauce
26 fresh flour wonton wrappers
3 teaspoons sesame oil
1 small red chilli, thinly sliced
1.Combine nuts, chicken, garlic, 1 tablespoon soy sauce and oyster sauce in a large glass bowl.
2.Place half the wrappers on a clean surface. Place 1 teaspoon of chicken mixture in the centre of each wrapper. Bring sides
of wrapper up and pinch to form a pouch and enclose filling. Repeat with remaining wrappers and chicken mixture.
3.Arrange dumplings between three steamer baskets. Place lid on the basket and set timer to 10 minutes.
4.Combine remaining soy sauce and oil in a small glass bowl. Add chilli. Serve dumplings with dipping sauce.
Chicken Gow Gees
Makes: 24
¼cup sliced dried shiitake mushrooms 200g lean chicken mince
1tablespoon finely chopped, unsalted, roasted peanuts
1garlic clove, crushed
1green shallot, finely chopped
1long fresh red chilli, seeds removed, finely chopped
2teaspoons hoisin sauce
24gow gee wrappers
1.Place mushrooms in small heatproof bowl. Cover with boiling water. Set aside to soak for 20 minutes or until softened. Drain well and finely chop.
2.Combine mushrooms, chicken, nuts, garlic, shallot, chilli and sauce in a large glass bowl.
3.Place wrappers on a clean surface. Place one heaped teaspoon of mixture in centre of one wrapper. Brush edges with water.
Pinch and pleat both sides together to seal. Repeat with remaining wrappers.
4.Arrange gow gees between three steamer baskets. Place lid on the basket and set timer to 12 minutes.
5.Serve gow gees with light soy sauce.
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