Cindy's Steamed Chicken & Pork Gow Gees.
4 packets of Gow Gee wrappers.( Most supermarkets stock these)
500gms of pork mince
500gms of chicken mince
1 red onion
1 bunch fresh Corriander
4 cloves garlic ( or 1 heaped teaspoon diced jar garlic)
1 tablespoon grated fresh ginger. ( or jar ginger)
Approx. 1/2 teaspoon pepper.
Approx. 1 teaspoon sugar.
3 tablespoons fish sauce ( I use Squid Brand).
( I have a Thermomix so use that to chop everything and steam the Gow Gees).
Finely grate onion & carrot. Finely chop corriander, garlic & ginger. Put them into a large mixing bowl and add pork & chicken mince and seasonings. Mix well.
Open 1 pkt of gow gee wrappers at a time, so they don't dry out.
Take 1 wrapper and place a small teaspoon of mixture in centre. Press edges together well until they stick, put on baking paper on a plate repeat, opening another gow gee wrapper pack when needed.
Place Gow Gees into a steamer and cook approx. 10-15minutes until transparent and soft looking, don't overlap them or they will stick together. You will have to do a number of batches. Don't overcook them or they will start to split or fall apart when you try to pick them up. They should be just transparent enough to see the mixture and starting to wrinkle a bit.
If you are going to freeze them (and you will have a lot from this recipe) they keep really well. Place them onto baking paper sheets until they cool, making sure they don't touch each other or they will stick together. Once cold I put them into batches for 2 people in zip lock bags so I can just take out what I need.
They are great as an entree, just steam for a few minutes until hot through, or microwave if you want. Serve them with Soy Sauce.
They are also lovely in a chicken broth - home made Won Ton Soup.
This mixture can also be used to make spring rolls. Just replace the Gow Gee Wrappers with Spring Roll wrappers and deep fry them until pale golden brown (Just cooked if freezing them). They freeze well then and to re-heat them, place them frozen onto an oven tray and heat at 180C for about 15-20mins until deep golden brown. Don't thaw them first or they go soggy and break up.
If you want to eat your spring rolls from fresh, cook them until they are golden brown and serve with Soy Sauce or Vietnamese Dipping Sauce.
|Gow Gees ready to steam.|
|Gow Gee mixture.|
|Gow Gee Wrappers|
|Gow Gees in steamer - ready to take out - cooked.|
|Small teaspoon of mixture into wrapper.|
|Pinching sides together.|
|Hot Gow Gees with Soy Sauce - YUMMY!|