A traditional Chinese appetizer or banquet dish, these dim sum are steamed in wonton wrappers and filled with pork, prawns, carrots and seasonings.
- 18-20 wonton wrappers
- 8 ounces pork loin or boneless chops, trimmed (or ground pork)
- 7 ounces raw prawns, peeled, chopped
- 1 green onion, finely sliced
- 2 tablespoons grated ginger
- 1 small carrot, finely grated
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 3 teaspoons rice flour or cornstarch
- Salt and pepper , to taste
- Dipping Sauce:
- 2 tablespoons rice wine or sherry
- 2 tablespoons soy sauce
- 1 teaspoon palm sugar or sugar
- 1 teaspoon finely sliced green onion
- 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 centre 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.
- 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.