Wednesday, September 3, 2008

Cobination Dim Sum


6 dried Chinese mushrooms
200g pork mince
100g raw prawn meat
½ cup (40g) shredded Chinese cabbage
2 spring onions, finely chopped
1 tbsp chopped bamboo shoots
3 tsp cornflour
1 tsp sesame oil
2 tsp soy sauce
1 tsp caster sugar
1 egg, lightly beaten
30 won ton wrappers


  1. Soak the mushrooms in boiling water for 10 minutes, drain, then discard the stems and chop the caps finely.
  2. Place the mushrooms, pork mince, prawn meat, cabbage, spring onion and bamboo shoots in a bowl and mix well. Combine the cornflour, sesame oil, soy sauce, sugar, egg and salt and pepper in another bowl and blend to a smooth paste. Stir into the pork mixture. Cover and refrigerate for 1 hour.
  3. Work with 1 wrapper at a time, keeping the rest covered. Place 1 tablespoon of filling in the centre of each wrapper. Gather the wrapper in the centre like a pouch, gently press down the filling to firmly pack and tap on the bench to flatten the base.
  4. Line the base of a bamboo steamer with a circle of baking paper. Arrange the dim sims, spacing them well (they may need to be cooked in batches). Cover the steamer and cook over simmering water for 10 minutes, or until they are firm. Serve with chilli or soy sauce.

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