How To Make Gow Gee (Chinese Steamed Dumplings)
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Gow gee steamed dumplings are really easy to make and would be lots of fun making at a party.
Recipe type: appetizer
Serves: 18 dumplings
Gow Gee Filling
  • 5 slices dried shitake mushrooms (I used fresh but dry is good)
  • 1 tbs soy sauce
  • 1 tsp samabl oelek or 1 tsp fresh chilli chopped fine
  • 100 grams minced chicken
  • 2 tbs finely chopped water chestnuts
  • 1½ tbs finely chopped dry roasted peanuts
  • 2 shallots (green onions) plus extra to serve
  • 1 clove garlic finely chopped
  • 3 tsp hoisin sauce
  • 18 gow gee wrappers
  • 2½ tbs light soy sauce
  • 2 tbs finely sliced coriander root and stems
  • 2 tbs finely diced fresh ginger
  • 2 tbs finely sliced shallots (green onions)
  • 2 tbs kecap manis (sweet soy)
  • 2 tbs malt vinegar
  • ¼ tsp chilli oil
  • 2 tbs sesame oil
Gow Gee
  1. Soak mushrooms in a bowl of boiling water for 15-20 mins to reconstitute
  2. Drain and chop mushrooms and chop finely
  3. Combine all ingredients and combine well. (I used my hands)
  4. Spoon one tsp of mixture into center of gow gee pastry and brush edges with water.
  5. Pinch edges together to seal.
  6. Steam til cooked (about 15 minutes depending upon how much steam you have.. 15 was fine for me)
  7. Serve with sauce
  1. Combine all ingredients in a bowl and blend til smooth. I whizzed with a hand blender for about 2 seconds
  2. Serve as a dipping sauce for gow gee
Recipe by The Orgasmic Chef at