I LOVE DIM SUM. PERIOD.
I really love dim sum. It’s such a wonderful combination of simple flavors in a small bite. It’s just perfect.
These little meat and shrimp pockets are very easy to make, as complicated as it might look.
Mix all the ingredients. Fill the wonton wrappers. Shape into little purses and steam. Serve with your favorite sauce.
I strongly suggest investing a few bucks into a bamboo steamer. There are so many different dishes that can be made in it. I’ve steamed veggies, fish and dim sum in mine so many times, it’s time for a new one. If you are looking for a good fish recipe to try in the steamer then you must make my Salmon with Leeks & Shiitake.
You can even make a large enough batch to freeze for future dinner in a flash. Kurt and I however ate this entire platter by ourselves.
When steaming it’s important to line each bamboo tray with lettuce leaves so that Dim Sum doesn’t stick to it. Bring an inch of water to a simmer in a skillet large enough to accommodate the diameter of your steamer. Alternately, you can use a wok. The water should not be so high that it makes contact with Dim Sum. Enjoy!
Have a great weekend everyone.
- 1 package of wonton wrappers
- 1 lb ground pork
- 6 large shrimp, finely chopped
- 2 scallions, thinly sliced
- 5-6 mushrooms (preferably shiitake), chopped
- 2 garlic cloves, minced
- ½ tbsp corn starch
- 1 tbsp low sodium soy sauce
- ¼ cup white wine
- salt and pepper to taste
- Mix all ingredients together.
- Fill wonton wrappers. Shape into pockets, do not seal on top.
- Line bamboo steamer with lettuce leaves or a wet paper towel.
- Arrange dim sum so they're not touching, otherwise they will stick to each other.
- Steam covered about 8-10 minutes until the pork is fully cooked.