Steamed Gow Gees Recipe

Ingredients:

Filling:
3/4 lb/ 340 g
2 oz/ 60 g
2 oz/ 60 g
1/2 tsp/ 2.5 ml
1/4 tsp/ 1 ml
1/2 tsp/ 2.5 ml
2 tsp/ 10 ml

Dough:
1 1/2 cups/ 375 ml
2 tbsp/ 30 ml
1 1/2 cups/ 375 ml

Dip Sauce I:
5 tbsp/ 75 ml
2 tsp/ 10 ml
1/4 tsp/ 1 ml

Dip Sauce II:
3 tbsp/ 45 ml
1 tbsp/ 15 ml

uncooked shrimp meat or boneless white fish cut into 1/4 inch/ 0.5cm dice
pork fat, finely chopped
bamboo shoots, finely chopped
salt
white pepper
sesame oil
cornstarch

all-purpose flour or Chinese gluten-free flour
shortening
boiling water

light say sauce
white vinegar
sesame oil

tomato catsup
chili pepper sauce

Method:

1. Combine filling ingredients. Divide into 36 portions.

2. Sift flour into a bowl. Add in shortening and stir in boiling water to make dough. Set aside until cool.

3. Form dough into a sausage-shaped roll and cut into 36 even-sized pieces.

4. Roll each piece of dough into a 2 inch/ 5 cm circle on a lightly oiled surface. Place a portion of filling on each round.  Fold lower edge of dough over filling to form a half circle. Press edges firmly and pleat edge.

5. Arrange gow gees on two lightly greased plates, leaving enough space between each to prevent sticking. Steam for 10-15 minutes. Serve with dip sauce.

6. To make Dip Sauce: Combine ingredients for the two sauces in two small bowls.

Serves 4

 

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