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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.