Filter
Top Products
15
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
¼ cup sliced dried shiitake mushrooms
200g lean chicken mince
1 tablespoon finely chopped, unsalted,
roasted peanuts
1 garlic clove, crushed
1 green shallot, finely chopped
1 long fresh red chilli, seeds removed, finely
chopped
2 teaspoons hoisin sauce
24 gow 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.