Recipes
Prawn dumplings | Makes 24 |
Approximate cooking time 12-15 minutes
1kg uncooked prawns
2 tablespoons finely chopped bamboo shoots
2 tablespoons finely diced carrot
1 tablespoon finely chopped chives
3 teaspoons sesame oil
2 teaspoons cornflour sea salt
24 gow gee wrappers
1.Shell and devein prawns. Process prawns until just smooth. Combine prawns in large bowl with bamboo shoots, carrot, chives, oil, cornflour and salt.
2.Place one wrapper on your hand; place one heaped teaspoon of the prawn mixture into centre of wrapper. Gently cup your hand and gather sides of wrapper to form pleats, leaving top open. Press base of wrapper on bench to flatten. Repeat with remaining wrappers and prawn mixture.
Arrange dumplings in the Steamer Baskets. Place the lid on and set the timer.
Chicken Gow Gee | Makes 24 |
Approximate steaming time 12-15 minutes
¼ cup sliced dried shitake mushrooms
1 tablespoon finely chopped, unsalted, roasted peanuts
1 clove garlic, crushed
1 green onion, chopped finely
1 long red chilli, seeded, chopped finely
2 teaspoons hoisin sauce
200g chicken mince
24 gow gee wrappers
1.Place mushrooms in small heatproof bowl and cover with boiling water. Stand 20 minutes, drain. Chop finely.
2.Combine mushrooms in medium bowl with nuts, garlic, onion, chilli, sauce and chicken.
3.Place one heaped teaspoon of mixture in centre of one wrapper; brush around half of the wrapper’s edge with a little water. Pleat damp side of wrapper only; pinch both sides together to seal. Repeat with remaining chicken mixture and wrappers.
4.Arrange gow gee in Steamer Baskets. Place lid on and set timer.
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