Steamed dim sum
Buy gow gee wrappers from Chinese grocery stores and some supermarkets.
Ingredients
200g minced chicken or pork.
50g raw prawn meat, roughly chopped.
30g enoki mushrooms, finely chopped.
3 green onions, finely chopped.
1/2 tsp soy sauce.
1/4 tsp ground ginger.
1/4 cup coriander, roughly chopped.
1 small red chilli, seeded and finely chopped.
Sea salt.
12 gow gee wrappers.
Vegetable oil.
Method
Combine all the ingredients in a large bowl and salt to taste. Spoon about one dessertspoon onto a gow gee wrapper. Moisten the edge of the wrapper with a little water and bring it up around the filling, squeezing it together at the top. Repeat until all the mixture is used.
Bring a large saucepan of water to the boil. Line a steamer big enough to sit on top with greaseproof paper and pierce it several times to allow the steam through. Brush the dim sum with oil and steam for about 5 minutes or until cooked.
Serve with soy sauce, or make a simple dipping sauce such as soy, vinegar and sliced chilli.
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