• 2 x 170g cans crab meat, drained
  • 227g can water chestnuts, drained, finely chopped
  • 3cm piece fresh ginger, finely grated
  • 1 long red chilli, finely chopped
  • 2 teaspoons finely chopped fresh coriander leaves
  • 2 teaspoons fish sauce
  • 1 tablespoon soy sauce
  • 30 (275g packet) gow gee wrappers
  • Combine crab, chestnuts, ginger, chilli, coriander, fish sauce and soy sauce in a bowl.
  • Place wrappers on a flat surface. Spoon 2 teaspoons crab mixture on 1 half of each wrapper. Brush edges with cold water. Fold wrappers over to enclose filling. Pleat edges together to seal. Place on a tray lined with baking paper.
  • Place a steamer lined with baking paper over simmering water. Cook dumplings, in batches, for 15 minutes or until tender and cooked through. Serve.
  • Protein Dietary Fibre 2.30g 0.40g Fat Total Energy 0.30g 154kJ Fat Saturated Sodium – 188mg Carbohydrate Total Cholesterol 5.90g 9.00mg Carbohydrate Sugars –