I went to a great cooking demonstration this morning on the Sunshine Coast of Australia and learned how to make Gow Gee, or those yummy Chinese steamed dumplings. We also learned how to make the dipping sauce used with them or dim sims.
| Gow Gee (Chinese Steamed Dumplings) |
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Author: Maureen
- Gow Gee
- 5 slices dried shitake mushrooms (reconstituted)
- 1/4 cup light soy sauce
- 1 tsp fresh chilli
- 100 grams chicken mince
- 2 tbs water chestnuts finely chopped
- 1 1/2 tbs dry roasted peanuts finely chopped
- 2 shallots (spring onions) finely chopped
- 1 clove garlic minced
- 3 tsp hoisin sauce
- 18 gow gee wrappers (you can buy them frozen)
- Sauce
- 2 1/2 tbs light soy sauce
- 2 tbs coriander root and stems finely sliced
- 2 tbs finely diced fresh ginger
- 2 tbs shallots (spring onions) finely sliced
- 2 tbs kecap manis
- 1/4 tsp chilli oil
- 2 tbs malt vinegar
- 2 tbs sesame oil
Gow Gee
- Place mushrooms in a bowl and pour over boiling water and leave for 15-20 minutes
- Combine soy sauce and chilli in a bowl
- Drain mushrooms and chop very finely
- Combine chicken, mushrooms, water chestnuts, peanuts, shallots, garlic and hoisin sauce in a bowl. Combine well.
- Place gow gee wrappers on a clean work surface.
- Spoon one teaspoon of mixture in the center of each wrapper.
- Brush edges with water so they'll stick together
- Pinch edges together to enclose filling (mini press works brilliantly)
- Steam til cooked.. about 15 minutes depending upon how much steam you have. Pastry will be nearly translucent.
- Serve with dipping sauce
Dipping Sauce
- Combine all ingredients in a bowl and blend until smooth
- Works well with any Chinese dumpling, won ton or dim sim
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