Ingredients

1 pkt gow gee wrappers

400g chicken breast fillets

1 small can water chestnuts sliced

4 green onions chopped

1 clove garlic finely sliced

1 tsp fresh ginger finely sliced

¼ cup coriander leaves

1 tablespoon lime zest

2 tablespoons soy sauce

1 tablespoon oyster sauce

3 mushrooms sliced

Dipping sauce
¼ cup fresh lime juice
3 tablespoons fish sauce
½ teaspoon garlic crushed
½ teaspoon ginger sliced finely

2 kaffir lime leaves sliced finely
2 teaspoons soy sauce
1 red chilli sliced thinly / diced

1 tablespoon palm sugar grated
2 cm lemongrass chopped

 

Place all ingredients in the jug of the Kitchen Aid blender. Pulse until combined. Fold through mushrooms. Place 1 heaped teaspoon of the filling onto the centre of each wonton wrapper. Brush the edges with water. Gather the wrapper to form a pouch.

Heat a large non-stick sauté pan over medium heat. Add oil. Place in the dumplings in pan. Cook for 2 minutes unti

anthea's kitchen tools KitchenAid Blender Scanpan knives Microplane zester Timber chopping board Citrus reamer Scanpan 28cm Sauté Pan Rhubarb fine bone china Bamboo cocktail forks

l browned on the bottom. Add ½ cup boiling water, cover and cook for 3 more minutes or until cooked through. Serve with dipping sauce.

 

Dipping sauce Combine all ingredients in a bowl. Set aside  

Recipe by Anthea Livingstone