Steamed Pork and Prawn Dim SumBy Sally James
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
- Course: Side Dish
All you need for this recipe and more...
- 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
- 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.