• 30minutes

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Nutrition Info . . .

VitaminsA, B1, B2, B9, H, E
MineralsCopper, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 5 slices dried shiitake mushroom

  3. 60ml (1/4 cup) soy sauce

  4. 1 tsp sambal oelek

  5. 100g chicken mince

  6. 2 tbs drained canned water chestnuts, finely chopped

  7. 1 1/2 tbs unsalted dry-roasted peanuts, finely chopped

  8. 2 shallots, ends trimmed, thinly sliced

  9. 1 garlic clove, finely grated

  10. 3 tsp hoisin sauce

  11. 18 gow gee wrappers

  12. Thinly sliced shallots, extra, to serve

Instructions Jump to Ingredients ↑

  1. Place the mushroom in a heatproof bowl. Cover with boiling water and set aside for 15-20 minutes to soak.

  2. Combine the soy sauce and sambal oelek in a bowl.

  3. Drain the mushroom. Finely chop. Place the mushroom, chicken, water chestnuts, peanuts, shallot, garlic and hoisin sauce in a medium bowl. Use your hands to mix until well combined.

  4. Place the gow gee wrappers on a clean work surface. Spoon 1 heaped teaspoon of chicken mixture into the centre of each wrapper. Brush the edges with a little water. Pinch the edges together to enclose the filling.

  5. Bring a large saucepan of water to the boil over high heat. Add the gow gees and cook, partially covered, stirring occasionally, for 4-5 minutes or until the wrappers are tender and the filling is cooked through. Use a slotted spoon to transfer to a baking tray lined with paper towel.

  6. Spoon a little of the soy sauce mixture into each serving spoon and top with a gow gee. Sprinkle with extra shallot and serve with remaining soy sauce mixture.


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