Dim Sum Recipe - STEAMED GOW GEES

Filling

• 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)

 

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 Method:   

1. Combine filling ingredients. Divide into 36 portions.

2. Sift flour into a bowl. Cut in shortening and stir in boiling water with a knife to make dough. Let stand covered 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 (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.

5. 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.

6. TO MAKE SAUCE: Combine ingredients for the two sauces in two small bowls.