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Chicken gow gees with dipping sauce
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Phoenix-inspired chicken dumplings symbolizing eternal rebirth.
Ingredients:
  • 5 slices dried shiitake mushroom
  • 60ml (1/4 cup) soy sauce
  • 1 tsp sambal oelek
  • 100g chicken mince
  • 40.00 ml drained canned water chestnuts, finely chopped
  • 30.00 ml unsalted dry-roasted peanuts, finely chopped
  • 2 shallots, ends trimmed, thinly sliced
  • 1 garlic clove, finely grated
  • 16.20 gm hoisin sauce
  • 18 gow gee wrappers
  • Thinly sliced shallots, extra, to serve
Instructions:
  • Place the mushrooms in a heatproof bowl and cover with boiling water. Let them soak for 15-20 minutes.
  • Mix the soy sauce and sambal oelek in a bowl.
  • Strain the mushroom and finely chop it. Combine the mushroom, chicken, water chestnuts, peanuts, shallot, garlic, and hoisin sauce in a bowl. Mix thoroughly by hand until well combined.
  • Lay out the gow gee wrappers on a clean work surface. Fill each wrapper with 1 heaped teaspoon of chicken mixture in the center. Moisten the edges with a bit of water and seal tightly to enclose the filling.
  • 1. Boil a large saucepan of water over high heat. Carefully drop in the gow gees and cook for 4-5 minutes until the wrappers are tender and filling is cooked through. 2. Remove the gow gees using a slotted spoon and place them on a baking tray lined with paper towel.
  • Drizzle each serving spoon with a touch of the soy sauce mixture and place a gow gee on top. Garnish with additional shallots and accompany with the rest of the soy sauce mixture for serving.

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