Preparation Time: 40 minutes (this includes the chilling time)
Cooking time: 10 minutes
2 dried shitake mushrooms
500 g minced chicken
2 green onions, finely chopped
1 tablespoon chopped fresh garlic chives
2 cloves of hand crushed garlic - don't use a machine
2 teaspoons of grated fresh ginger
a quarter teaspoon of chinese five-spice powder
three quarter cup of packaged breadcrumbs (75g)
2 tablespoons hoisin sauce
1 teaspoon of sesame oil
1 lightly beaten egg
30 gow gee wrappers
1 tablespoon of chinese barbecue sauce
1 tablespoon of light soy sauce
2 tablespoons water
2 teaspoons sweet chilli sauce
Place mushrooms in small heatproof bowl.
Cover with boiling water and stand for 20 minutes then drain
Discard stems, chop caps finely.
Combine mushrooms, chicken, onion, chives, garlic, ginger, five-spice, breadcrumbs, hoisin sauce, oil and egg in a bowl.
Roll lever tablespoons of chicken mixture into bowls ( you will have 30 balls)
Place them on trays and cover
Refrigerate for about 30 minutes.
Brush one wrapper with a little water, and top with a chicken ball
Pleat wrapper firmly around the ball.
Repeat with the remaining chicken balls and wrappers.
Place the gow gees in a single layer about 2 cm apart in baking-paper-lines bamboo steamer.
Cook, covered over wok or large grying pan of simmering water for about 8 minutes or ugntil the gow gees are cooked through.
Combine the remaining ingredients in a small bowl.
Serve as a dipping sauce with the gow gees.
"But as for me and my house, we will serve the LORD".
Joshua 24v15 (NASB)