Steamed Pork and Prawn Dim Sum

qr
Steamed Pork and Prawn Dim Sum
MC
Meyer Canada

Servings:
18 portions
Prep time:
00:20
Cook time:
00:07
1 Rating
5

By Sally James 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.

Ingredients

  • FILLING
    8 ounces pork loin or boneless chops, trimmed (or ground pork)
    7 ounces peeled raw prawns, chopped
    1 chopped green onions finely sliced
    2 tbsp cherry or grape tomatoes, grated
    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
  • DIPPING SAUCE
    2 tbsp rice wine or sherry
    2 tbsp soy sauce
    1 tsp palm sugar or sugar
    1 tsp green onion, finely sliced

Instructions

  1. To make the dipping sauce, whisk all ingredients together until sugar is dissolved and set aside.
  2. 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.
  3. 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.
  4. 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).
  5. 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. A traditional Chinese appetizer or banquet dish, these dim sum are steamed in wonton wrappers and filled with pork, prawns, carrots and seasonings. You can also deep fry them in peanut oil, but seal entirely rather than leaving open at top.