Ingredients

The following ingredients have 2 Servings
  • 16 chives
  • 250 gram chicken breast fillet, chopped
  • 1 clove garlic, crushed
  • 2 teaspoon lemongrass paste
  • 2 piece ginger, peeled, finely grated
  • 1 teaspoon fish sauce
  • 1 tablespoon crushed peanuts
  • 1 tablespoon finely chopped coriander
  • 16 gow gee wrappers
  • vegetable oil, to deep-fry
  • sweet chilli sauce, to serve

Instruction

  • Place chives in a heatproof bowl. Cover with boiling water; stand for 1 minute or until soft. Drain; refresh under cold water.
  • Line a baking tray with baking paper. Combine chicken, garlic, lemongrass, ginger and fish sauce in a food processor; process until almost smooth. Transfer to a glass bowl. Add peanuts and coriander; stir until combined.
  • For each dumpling, place a wrapper on a flat surface. Top with a heaped teaspoon of chicken mixture. Brush edge of with water. Bring wrapper edges up to enclose filling. Pinch to seal. Tie with a chive to secure. Trim ends of chive. Transfer to prepared tray. Cover with a clean damp tea-towel.
  • Heat oil in a large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry dumplings, in batches, for 3 minutes or until golden and cooked. Using a slotted spoon, transfer to paper towels. Serve with sweet chilli sauce.