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Spinach, mushroom & water chestnut gow gees
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Gather two 30cm bamboo steaming baskets with lids.
Ingredients:
  • 8 dried shiitake mushrooms
  • 1 bunch English spinach, stems trimmed, washed
  • 1 227g can peeled water chestnuts, drained, finely chopped
  • 2 green shallots, trimmed, finely chopped
  • 21.00 gm soy sauce
  • 24.40 gm oyster sauce
  • 1 garlic clove, crushed
  • Pinch of salt
  • 18 gow gee wrappers
  • 1 egg, lightly whisked
  • Soy sauce, extra, to serve
Instructions:
  • In a bowl, cover the mushrooms with boiling water and let them soften for 10 minutes. Drain and finely chop.
  • Boil spinach for 1-2 minutes until wilted. Drain, rinse with cold water, squeeze out excess water, and finely chop. Combine spinach with mushrooms, water chestnuts, green shallots, soy sauce, oyster sauce, and garlic. Season with salt.
  • Lay out half of the wrappers on a clean surface. Spoon 1 tablespoon of spinach mixture onto the center of each wrapper. Brush edges with egg, then fold in half to create semicircles. Press edges together firmly to seal. Transfer to a 30cm bamboo steaming basket. Repeat process with the remaining wrappers, spinach mixture, and egg, then place in another steaming basket.
  • Bring 5cm of water to boil in a medium wok over high heat. Lower heat to medium-high. Stack baskets in wok, cover tightly with lid, and steam for 15 minutes, switching baskets after 7 minutes, until wrappers are opaque. Serve with extra soy sauce.

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