Steamed Pork Dim Sims
I came up with this recipe when looking for something to cook one Chinese New Year. Traditionally, these would be deep-fried after steaming but, ever mindful of the needless addition of fat, I prefer to keep them as Steamed Pork Dim Sims. The flavour is better too!
Preparation time: 15 minutes
Cooking time: 7-8 minutes
50 g (1 3/4 oz) bamboo shoots, drained
3 eshallots or 1 medium onion, sliced
1 bunch garlic chives, chopped
500 g (1 lb) finely minced lean pork
1 packet wonton wrappers
2 teaspoons (10 ml) soy sauce
2 teaspoons (10 ml) dry sherry
1 teaspoon salt
2 teaspoons sugar
1/4 teaspoon black pepper
2 teaspoons (10 ml) sesame oil
1 tablespoon cornflour
- Finely dice the bamboo shoots, eshallots and garlic chives in a food processor. Add pork and blend until smooth. Add seasoning ingredients and mix well.
- Place a generous spoonful of this mixture in the centre of each wonton wrapper and pull up the sides to make dumplings, the pastry should nearly reach the top of each one.
- Arrange the dim sims in large greased bamboo steaming baskets and steam over high heat, covered for 7-8 minutes.
- Simply serve direct from the steamer with a little bowl of sweet chilli sauce.
Wine: The crisp, dry flavours of a sherry complement these flavours or else try a pinot gris or viognier.
Recipe from Lyndey Milan, The Best Collection (New Holland 2009, 2013)
You might also like to try Lyndey Milan’s Asian Chicken Wingettes