Sample Recipe
Sample Recipe  FREE*
Gum Gu Gai Gao
  • 8oz boneless chicken breast
  • 1/4 cup shredded carrot
  • 1/2 cup enoki mushrooms, fresh or canned
  • 1 pkg dumpling pastry wrap
  • 1/4 tsp salt
  • 1/4 tsp chicken bouillon powder
  • 1/2 tsp sugar
  • 1 green onion, diced
  • 1 garlic clove, diced
  • 1/4 tsp cornstarch
  • a few drops sesame oil
  • pinch white pepper
(makes 18-20 dumplings)
  1. Defrost dumpling wrap overnight in fridge.

  2. Rinse chicken, pat dry and cut across the grain into fine strips. Drain enoki mushrooms very well if they are canned

  3. Add salt, bouillon, sugar, pepper, sesame oil and cornstarch to chicken and mix well.

  4. Take one dumpling wrap and put about a level teaspoon of filling into middle.

  5. Seal edges together with water, making it into a crescent. (See drawing #2 page 74) Alternatively, dumpling-makers are available in cookware stores and can do a good crimping job.

  6. Arrange dumplings in steamer,leaving space between each dumpling.

  7. Steam for 8 minutes after water has come to a boil.

  8. Serve dumplings on plates lined with bamboo leaves if you wish.
All recipes are tested in a home kitchen to ensure simplicity and ease.

If you are just starting out, have fun experimenting with the wrapping and rolling (see page 73-74).  More accomplished home cooks can find new ideas from the endless fusion possibilities of dim sum.

Gum Gu Gai Gao qualifies as "fusion" Dim Sum and is probably one of the newest dumpling variations. Enoki mushrooms, or gum gu, are originally from Japan, but can be found in many North American supermarkets in vacuum-sealed packs or in cans. They have a delicate taste and also give an interesting texture to the dumpling.

*from the book "Have Some Dim Sum" by Evelyn Chau
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