![]() ![]() Stir through as much finely diced prawns as you like and continue as per the recipe. Add prawn/shrimp: These dumplings are often made with a mixture of pork and prawn.Steam the dumplings for 10 minutes and serve hot with my spicy dipping sauce (see recipe card for details.) Bring the water to a boil, then place the closed steaming basket on top. The water should come around 2cm (just less than an inch) up the sides of your steaming basket, but not touch the bottom of the dumplings. Fill the bottom of a wok or large frying pan with a couple of cups of water.Place it in the base of the basket and place the dumplings on top (you’ll likely need to do this in two batches). Cut a disk of baking parchment paper large enough to cover the bottom of the basket and poke it full of holes with a sharp knife. You can either use a traditional bamboo steaming basket or a metal steamer insert. If you find the wonton skin is really not sticking, wet your index finger and use it to pinch the sides together. You should end up with around 24 dumplings. ![]() ![]() Repeat the remaining filling ingredients. Gently press the wrapper against the filling so that it sticks. Fold the edges of the wrapper up all around the meat, forming a pouch that’s open at the top. Next, take one dumpling wrapper, hold it in the palm of your hand and place a heaped teaspoon of the meat filling in the middle.First, mix together all of the filling ingredients together in a large mixing bowl until well combined.The first time you make Chinese dumplings you might feel a bit unsure, but trust me, these dumplings are so simple to make (and so tasty you’ll be wanting to make more ASAP!) If you don’t like coriander / cilantro, leave it out or replace it with chives. Ginger, chilli and coriander: To add a little spice and flavour.If you can’t get rice vinegar, substitute it with apple cider vinegar. Rice vinegar: This adds a tanginess and balance to the recipe.This is used to add a rich umami flavour to the pork as well as making the spicy dipping sauce. Soy sauce: I always use light soy sauce as I find dark soy a little overpowering.They are sold under the name Gow Gee wrappers or Wonton wrappers. Dumpling wrappers: You can find these in the freezer or fridge section at most Asian stores as well as grocery stores with a decent international foods section.Lean pork is not suitable as it can taste a little dry. You want to use pork with decent fat content, so throw in a bit of pork belly if you can. Ground pork: I’d recommend either making your own ground pork or having it ground for you at the butcher for best results.To make pork dumplings for dim sum you’ll need the following main ingredients (full details in the recipe card): To keep things simple I’ll be calling these dumplings Pork Dim Sum throughout this recipe. To make matters more confusing, in Australia the meal (and Chinese restaurants) are usually called ‘Yum Cha’ which means ‘drink tea’! The term dim sum actually refers to a whole meal of many different dishes, including pork buns, dumplings, noodles and even chicken feet. Ok, so these pork dumplings might be often called dim sum, but they are actually just one type of dim sum dish called ‘Siu Mai/Shu mai’. ![]()
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