AUSSIE TAKEAWAY CHICKEN DIM SIM
Prep time 30 mins Cooking time 20 mins
Equipment Sharp knife; chopping board; jug; medium bowl; small saucepan; pastry brush; small bowl; bamboo steamer; large saucepan
¼ cup dried shiitake mushrooms ½ cup hot water 1 cup finely shredded cabbage 250g chicken mince 1 tsp grated ginger
1 clove garlic, crushed 275g packet (30) gow gee wrappers
Oil for deep frying
2 tbsp rice vinegar 1 tbsp dark soy sauce 1 tsp grated ginger 2 long red red chillies, seeds removed, finely chopped l1 Soak mushrooms in ½ cup of hot water in a jug for 30 mins. Drain well, reserving liquid. Chop rehydrated mushrooms finely.
l2 Heat reserved liquid in a small saucepan on high. Add cabbage. Simmer 2-3 mins until cabbage is softened. Strain off any liquid.
Add chicken, ginger, garlic and mushrooms. Mix well and season.
l3 Lay 5 wrappers at a time on a clean flat surface. Top with a teaspoon of cabbage mixture. Brush edges of wrapper with water. Bring up edges and pleat the sides, leaving mince exposed at the top.
l4 Make sauce Combine all ingredients in a small jug or bowl.
l5 Line a steamer with greaseproof paper. Place dim sim in steamer, cook over a saucepan of boiling water (ensuring steamer fits tightly), cook for 10-12 mins or until meat is cooked. Serve drizzled with sauce. A