Real Living (Australia) - - EAT -

Makes 30

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

Dip­ping sauce

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

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