Dim sum

Dim Sum


1 packet wonton wrappers
1/2 onion
50g chinese cabbage, chopped
3 dried shitake mushrooms
3 tblspns chopped water chestnuts
1 spring onion, finely chopped
1/2 tspn grated ginger
125g minced pork
1 tblspn light soy sauce
1/2 tspn sesame oil
oil for deep frying

Serves: Makes 14


Soak mushrooms in hot water for ½ hr, squeeze out excess liquid, cut off stem discard & and chop chaps into small dice.

Add some oil to a frying pan and sauté onion till soft. Add the cabbage and wilt down.

Mix filling ingredients together combing well to ensure the mix is well combined. Work the mixture in a bowl until it becomes slightly sticky (this is working the proteins to ensure the mix is binding together. Too little working in the bowl and the mix will crumble in your mouth, too much and it will be rubbery) If after mixing it isn't sticking, add a little corn flour to help bind. Then add salt, soy sauce and sesame oil.

Place a heaped teaspoon of mix in the middle of a square of pastry (wonton) and seal with egg white or a little corn flour/water mix. Steam or deep fry. Oil should be 180C, 'shimmers' when you add the Dim Sum.

Serve with a bowl of soy sauce.

Contributor: Cam