Pork and Shrimp Dim Sum
Ingredients
- 300 gGround pork (fresh)
- 200 gShrimp (peeled and minced)
- 24 pcwonton wrappers (thawed)
- 4 pcshiitake mushroom (finely chopped)
- 6 pcwater chestnut (finely diced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 1 pcGarlic (minced)
- 1 tbspsoy sauce
- 1 tbspSesame oil
- 1 tbspCorn starch
- 1 tspWhite sugar
- 1 pinchWhite pepper ground
- 1 tbspShaoxing Wine
Method
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.
- 1
Finely mince the pork and shrimp. Mix with the sliced shiitakes, pressed garlic, chopped green onion, and finely diced water chestnuts for crunch.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Freezes very well raw: arrange them on a tray without touching before bagging.
