Name: Chicken gow gees
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 400 gram lean chicken mince; 2 green onions, chopped finely; 2 clove garlic, crushed; 2 centimetre piece fresh ginger (10g), grated; 1/4 teaspoon five-spice powder; 1/2 cup (50g) packaged breadcrumbs; 1 tablespoon hoisin sauce; 2 tablespoon coarsely chopped fresh coriander; 1 tablespoon coarsely chopped fresh thai basil; 1 egg; 24 gow gee wrappers; Sweet chilli dipping sauce; 1/3 cup (80ml) sweet chilli sauce; 1/4 cup (60ml) red wine vinegar; 1/4 cup coarsely chopped fresh coriander

Chicken gow gees

Delicious Asian-style dumplings, gow gees, that are perfect for sharing with friends and family.

Ingredients

400 gram lean chicken mince

2 green onions, chopped finely

2 clove garlic, crushed

2 centimetre piece fresh ginger (10g), grated

1/4 teaspoon five-spice powder

1/2 cup (50g) packaged breadcrumbs

1 tablespoon hoisin sauce

2 tablespoon coarsely chopped fresh coriander

1 tablespoon coarsely chopped fresh thai basil

1 egg

24 gow gee wrappers

Sweet chilli dipping sauce

1/3 cup (80ml) sweet chilli sauce

1/4 cup (60ml) red wine vinegar

1/4 cup coarsely chopped fresh coriander

Method

1.Using hands, combine chicken, onion, garlic, ginger, five-spice, breadcrumbs, sauce, herbs and egg in large bowl. Roll level tablespoons of the mixture into balls; place balls on tray. Cover; refrigerate 30 minutes.

2.Meanwhile, make sweet chilli dipping sauce. Place ingredients in screw-top jar; shake well.

3.Brush one wrapper with water; place one chicken ball in centre of wrapper. Fold wrapper over to completely enclose chicken ball. Pleat edge of wrapper along join; repeat process with remaining wrappers and chicken balls.

4.Place gow gees, in single layer, about 1cm apart in baking-paper-lined steamer fitted over large saucepan of boiling water; steam, covered, about 8 minutes or until gow gees are cooked through.

Gow gee wrappers are found packaged in the refrigerated section of Asian grocery stores as well as in some supermarkets. Wonton or spring roll wrappers can be used instead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy