Project Description

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!

Makes: 20-30
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


  1. 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.
  2. 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.
  3. Arrange the dim sims in large greased bamboo steaming baskets and steam over high heat, covered for 7-8 minutes.
  4. 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