Ingredients
- 200 grams ground chicken (mince)
- 250 grams shrimp (taw tails removed and finely chopped, 8 green prawns specified)
- 225 grams water chestnuts (can, drained and chopped)
- Ginger root (2cm piece, finely chopped)
- 3 spring onions, thinly sliced
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon light soy sauce
- 50 grams shitake mushrooms (thinly sliced, 6 shitakes specified)
- 500 gram gow gee wrappers (packet, white)
- 240 ml oil (canola or vegetable oil)
- 1.2 litre water, hot
- FOR DIPPING SAUCE
- 3 tablespoon light soy sauce
- 1 red chilli (thinly sliced)
- Ginger root (2cm piece, cut into fine batons)
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
How to Make
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Step 1: Put mince and prawns in a medium bowl and stir to combine and then add water chestnuts, ginger, spring onion, oyster sauce, sesame oil, soy sauce and mushroom and stir well to combine.
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Step 2: Lay 4 of the gow gee wrappers on a clean, dry surface and wet 1 side of each with a little water.
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Step 3: Put 1 teaspoon of the filling in the centre of each wrapper, then fold edges together and press into pleats to seas and repeat to make 48 dumplings.
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Step 4: Put dumplings on a tray and deep covered in the fridge until ready to cook.
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Step 5: Heat 60ml of the oil in a large non-stick frying pan over a medium-high heat and add about 12 of the dumplings, pleat-side up and cook for 2 to 4 minutes or until deep-golden on bottom and the pour in 300ml water and cover pan with a tight-fitting lid and cook for 5 to 6 minutes or until water has evaporated and repeat in batches, to cook remaining dumplings.
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Step 6: Meanwhile, to make dipping sauce, combine all ingredients in a small bowl.
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Step 7: Serve dumpling immediately with dipping sauce on the side.
We hope you enjoy this recipe!
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