¾ ob (340g)
uncooked shrimp meat or boneless white fish cut into
¼ inch (0.5cm) dice
2 oz (60g) pork
fat, finely chopped
2 oz (60g) bamboo
shoots, finely chopped
½ tsp (2.5ml)
salt
¼ tsp (1ml) white
pepper
½ tsp (2.5ml)
sesame oil
2 tsp (10ml)
cornstarch
Dough
1 ½ cups (375ml)
all-purpose flour or Chinese gluten-free flour
2 tbsp (30ml)
shortening
1 ½ cups (375ml)
boiling water
Dip Sauce I :
5 tbsp (75ml)
light soy sauce
2 tsp (10ml)
white vinegar
¼ tsp (1ml)
sesame oil
Dip Sauce II :
3 tbsp (45ml)
tomato catcup
1 tbsp (15ml)
Method:
Combine filling ingredients. Divide into 36
portions.
Sift
flour into a bowl. Cut in shortening and stir in
boiling water with a knife to make dough. Let stand
covered until cool.
Form
dough into a sausage-shaped roll and cut into 36
even-sized pieces.
Roll
each piece of dough into a 2 inch (5cm) 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.
Arrange gow gees on two lightly greased plates,
leaving enough space between each to prevent
sticking. Steam covered for 10-15 minutes. Serve
with dip sauce.
TO
MAKE SAUCE: Combine ingredients for
the two sauces in two small bowls.
