Miso dipping sauce
1.Heat oil in large frying pan; cook garlic, ginger and chilli until fragrant. Add mushrooms, carrot, onion, sprouts, tofu and chestnuts; cook, stirring occasionally, about 5 minutes or until vegetables soften. Remove from heat; stir in coriander. Cool 10 minutes.
2.Place 1 level tablespoon of the mixture in the centre of each wrapper. Brush edges with a little water; fold wrapper over to completely enclose filling, pressing edges together to seal.
3.Place gow gees, in single layer, about 1cm apart in baking-paper-lined steamer fitted over wok of boiling water; steam, covered, about 10 minutes or until gow gees are heated through.
4.Meanwhile, combine ingredients for miso dipping sauce in small bowl.
5.Serve gow gees with dipping sauce.