A traditional Chinese appetizer or banquet dish, these dim sum are steamed in wonton wrappers and filled with pork, prawns, carrots and seasonings.
Yield:18-20 Dumplings
Tips & Techniques These delightful and pretty morsels are easier to make than you think. If you don’t have a bamboo steamer, use a stainless steel one, or place a wire rack inside a large wok that has a tight sealing lid. You can also deep fry them in peanut oil, but seal entirely rather than leaving open at top.
Ingredients
8 oz Pork loin or boneless chops, trimmed (or ground pork)
7 oz Raw prawns, peeled, chopped
1 Green Onion, finely sliced
2 tbsp grated ginger
1 small Carrot, finely grated
1 tbsp Soy sauce
1 tbsp Lime juice
3 tsp Rice flour or cornstarch
Salt and pepper, to taste
18-20 wonton wrappers
2 tbsp Rice wine or sherry
2 tbsp Soy sauce
1 tsp Palm sugar or sugar
1 tsp Green onion , finely sliced
Directions
To make the dipping sauce, whisk all ingredients together until sugar is dissolved and set aside.
Dice the pork and place in a food processor. Press the pulse button until coarsely ground. Add the remaining filling ingredients and pulse a few times just to combine.
Lay a few wonton wrappers on a clean dry work surface and place a teaspoon of the filling in the center. Dampen the edges of the wrappers with water and gather the sides of each wrapper around the filling, pinching to form a shape like an open coin purse. Repeat with remaining filling and wontons.
Lightly oil the base of a bamboo steamer and place the steamer over a pan of boiling stock or water (for extra flavor, add a splash of wine, herbs, lemongrass or other aromatic).
Cover and steam the dim sum for about 6-8 minutes, or until the filling is cooked and the wrappers are tender. Serve straight away with the dipping sauce.
