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Chicken and chilli gow gee
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Impress with savory chicken potstickers to kick off your Asian meal.
Ingredients:
  • 350g chicken mince
  • 1 x 227g can water chestnuts, drained, rinsed, finely chopped
  • 3 green shallots, ends trimmed, finely chopped
  • 20.00 ml finely chopped fresh Thai basil
  • 1 garlic clove, crushed
  • 3 tsp finely grated fresh ginger
  • 15.90 gm fresh lime juice
  • 1 small fresh red chilli, finely chopped
  • 10.60 gm light soy sauce
  • 36 fresh flour gow gee wrappers
  • Sweet chilli sauce, to serve
Instructions:
  • Mix the mince, chestnut, shallot, basil, garlic, ginger, lime zest and juice, chilli, and soy sauce in a glass bowl. Cover with plastic wrap and chill in the fridge for 2 hours to enhance the flavors.
  • Lay out 6 wrappers on a clean surface. Spoon 2 teaspoons of mince mixture into the center of each wrapper. Fold edges together and seal to create a pouch. Place on a plate. Repeat this process in 5 more batches with the rest of the wrappers and mince mixture.
  • Fill a 30cm-diameter bamboo steamer with gow gee. Add water to a wok until it reaches a 5cm depth. Bring to a boil over high heat, then reduce to medium-high. Place the steamer over the wok of simmering water, ensuring it doesn't touch the water. Steam covered for 8-10 minutes until cooked through. Remove from heat.
  • Arrange the gow gee on a serving platter and immediately enjoy with chili sauce.

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