Pork and Shrimp Dim Sum

A firm, bouncy filling encased in a thin dough that turns translucent when steamed. The aroma of sesame oil and shiitake mushrooms hits you as soon as the steamer lid is lifted.

• Prep time: 45 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 470
• Protein: 27 g
• Carbs: 40 g
• Fat: 20 g

Ingredients

• 300 g Ground pork ( fresh )
• 200 g Shrimp ( peeled and minced )
• 24 piece wonton wrappers ( thawed )
• 4 piece shiitake mushroom ( finely chopped )
• 6 piece water chestnut ( finely diced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 piece Garlic ( minced )
• 1 tbsp soy sauce
• 1 tbsp Sesame oil
• 1 tbsp Corn starch
• 1 tsp White sugar
• 1 pinch White pepper ground
• 1 tbsp Shaoxing Wine

Instructions

1. Filling preparation

   Finely mince the pork and shrimp. Mix with the sliced shiitakes, pressed garlic, chopped green onion, and finely diced water chestnuts for crunch.

2. Seasoning and binding

   Add the soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, and cornstarch. Work the filling vigorously by hand until it becomes sticky and homogeneous.

3. Shaping

   Place a small ball of filling in the center of each wonton wrapper. Fold the edges upward, leaving the top open, then press down slightly to flatten the base.

4. Steaming

   Place the dumplings in a steamer basket on a bed of Chinese cabbage leaves. Steam over high heat. The dough should be soft and the filling should resist under finger pressure.

Chef's tips

• Knead the filling until the texture changes and becomes stringy; that is the secret to a bouncy bite.
• Do not overcrowd the steamer basket; the dumplings should not touch as the dough sticks during cooking.

Storage

Eat immediately. Freezes very well raw: arrange them on a tray without touching before bagging.