These homemade dim sum are easier to make than you think – and so delicious that you’ll want to make them every Saturday!
Makes 20 Ingredients For the filling
- 125g minced pork
- 125g raw large prawns, shelled, de-veined and roughly chopped
- 1 large spring onion, finely chopped
- 1 tbsp grated fresh ginger
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing rice wine or dry sherry
- 1 tsp toasted sesame oil
- 2 tsp cornflour
- sea salt and freshly ground black pepper
For the dumplings
- 20 ready-made wonton wrappers (available from Asian stores)
- Canola oil, for greasing
- 1 tbsp chilli sauce
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp minced ginger
- For the filling, mix all of the filling ingredients together in a bowl.
- For the dumplings, place a heaped teaspoon of the filling mixture into the centre of one of the wanton wrappers. Gather up the sides of the wonton wrapper andmould around the filling into a ball shape, leaving the filling in the centre exposed. Repeat with the remaining wrappers, until the filling is used up.
- Set aside
- Oil the bottom of a bamboo steamer and line with greaseproof paper. Place the dumplings in the steamer, cover with a lid and place over a pan of boilingwater (making sure the water does not touch the base of the steamer). Steam thedumplings for 6-8 minutes, or until cooked through.
- Combine the sauce ingredients in a bowl and serve with the dumplings.
- Garnish the dumpling with sliced spring onion