Everyday recipes
Wok this way: Steamed gow gees
Woks are a time-honoured cooking utensil, adaptable to almost all cooking needs. Stir-frying, steaming, deep-frying, braising, simmering — a wok covers them all. With its high, sloping sides, the idea is to heat your wok quickly and to move the food around for fast, even cooking, using the minimum of energy. Combined with a bamboo steamer, a wok is a must-have in the kitchen. Enjoy learning how to get the most out of yours.
— Jennene
INGREDIENTS
125g pork mince
125g boneless fish, cubed
¼ cup chopped water chestnuts
2 tablespoons chopped coriander
2 green onions, chopped
5cm piece ginger, grated
1 tablespoon light soy sauce
1 tablespoon fish sauce
30 gow gee wrappers
Soy sauce, rice vinegar for dipping
METHOD
- Line a large bamboo steamer with baking paper.
- Place all ingredients, except wrappers, in a food processor and process until smooth.
- Place a teaspoon of mixture onto centre of each wrapper. Brush wrapper around mixture with water. Press edges together, pleating to seal.
- Arrange some of the gow gees in a single layer in steamer, sealed side up. Place over a wok of simmering water. Cover tightly. Steam for 5-8 minutes, until cooked through, topping up water as required. Repeat.
- Serve gow gees with dipping sauce made from three parts soy sauce to one part rice vinegar.
