- 250g chicken mince
- 1 stalk lemongrass (white part only), bruised, finely chopped
- 2cm piece fresh ginger, finely grated
- 2 teaspoons finely chopped fresh coriander leaves
- 1 tablespoon Ayam's fish sauce
- 2 teaspoons sweet chilli sauce
- 30 (275g packet) gow gee wrappers
- Step 1Place mince, lemongrass, ginger, coriander, fish sauce and sweet chilli sauce in a large bowl. Stir to combine.
- Step 2Place wrappers on flat surface. Spoon 2 teaspoons mince mixture on 1 half of each wrapper. Brush edges with cold water. Fold over to enclose filling. Pleat edges together to seal. Place on a tray lined with baking paper.
- Step 3Place a steamer lined with baking paper over simmering water. Cook dumplings, in batches, for 15 minutes or until tender and cooked through. Serve.
Tip: Buy extra packets of gow gee and wonton wrappers and freeze for up to 3 months. Thaw in the fridge overnight. Serve dumplings with a dipping sauce such as Chinese black vinegar, soy sauce, hot chilli sauce, plum sauce, sweet and sour sauce or sweet chilli sauce.
Look for gow gee and wonton wrappers in the chilled noodle section of the supermarket and Asian grocery stores.
- Author: Claire Brookman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas