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18 December 2012,00:39 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Combine prawns or fish, pork fat, bamboo shoots, salt, white pepper, sesame oil, corn flour. Divide into 36 portions.
  • Sieve flour into a basin. Add lard and stir in boiling water with a knife to form dough. Let stand covered until cool.
  • Form dough into a sausage-shaped roll and cut into 36 even-sized pieces.
  • Roll each piece of dough into 5 cm circles on a lightly-oiled surface. Place a portion of filling onto each round.
  • Fold lower edges of dough over filling to form a half-circle. Press edges firmly and pleat edge.
  • Arrange gow gees on two lightly greased plates, leaving enough space between each to prevent sticking. Steam in a double boiler for 10 - 15 minutes.
  • To make dip sauce, simply combine tomato sauce, sesame oil in a small bowl.
  • Serve hot with a dip sauce.



  • 500 grams green (uncooked) prawn meat or boneless white fish cut into 5 mm dice
  • 100 grams pork fat, finely chopped
  • 100 grams bamboo shoot, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon Sesame Oil
  • 4 teaspoons corn flour


  • 250 grams plain flour or Chinese gluten free flour
  • 3 tablespoons lard
  • 500 ml boiling water

Dip Sauce 

  • 4 tablespoons tomato sauce
  • 2 tablespoons chili sauce

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