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Chicken Gow Gee
Makes: 24
Preparation: 15 minutes
Cooking: 12 minutes
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 fresh long red chilli, deseeded, finely
chopped
2 teaspoons hoisin sauce
24 fresh 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 the mushrooms, chicken, nuts,
garlic, shallot, chilli and sauce in a large
glass bowl.
3. Place wrappers on a clean work surface.
Place one heaped teaspoon of mixture in
centre of one wrapper; brush edge with a
little water. Pleat damp side of wrapper,
pinch both sides together to seal. Repeat
with remaining wrappers.
4. Arrange gow gees in steaming trays. Place
lid on and set timer (12 mins).
Nutritional per gow gee: 0.8g fat; 195kJ; 1.3g
sat fat; 0.5g fibre; 6.1g carbohydrate.
Pork, Chestnut & Basil Dim Sims
Makes: 26
Preparation: 15 minutes
Cooking: 10 minutes
500g lean pork mince
227g can water chestnuts, drained, finely
chopped
1 cup stale breadcrumbs (made from day old
bread)
1 egg, lightly beaten
½ cup sweet chilli sauce
2 tablespoons finely chopped fresh basil
1 garlic clove, crushed
2 tablespoons sesame seeds, toasted
1. Combine the pork, chestnuts, breadcrumbs,
egg, 1 tablespoon of the sauce, basil and
garlic in a large glass bowl. Roll tablespoon
quantities into balls.
2. Arrange balls in steaming trays. Place lid
on and set timer (10 mins).
3. Transfer balls to a serving platter. Sprinkle
with sesame seeds. Serve with remaining
chilli sauce.
NOTE: To make breadcrumbs for this recipe,
place 2 slices of stale bread in a food
processor and process until finely chopped.
Nutritional per serve: 1.8g fat; 157kJ;
0.3g sat fat; 0.8g fibre; 3.4g carbohydrate.
Recipes (continued)