Sunday Dim Sum

Its been a pretty good weekend for food, well if you discount the pie and chips at the rugby on Friday night.  Last night we went to Attica (story to follow) and tonight I am cooking a few little treats for Maree’s birthday.

But today for lunch I cooked Siu Mai or pork and prawn dumplings from Teague Ezard’s Lotus – Asian Flavours.  The main driver for this was my daughter’s requirement to tick a box for her Chinese project.  I had cooked prawn dumplings from this book before and it does have quite a good selection of dim sum recipes.

The dumpling mixture is a combination of:

200g minced pork
200g finely chopped prawn meat
1.5cm finely chopped piece of ginger
3 spring onions finely sliced
3 coriander roots washed and finely chopped
2 tbsp garlic chives finely chopped
1 red bird’s eye chilli seeded and finely chopped
1/2tbsp light soy sauce
1/2tbsp fish sauce
1/4tsp ground white pepper

I used round wonton skins and steamed the dumplings for 7 minutes.  The dipping sauce was 100ml light soy, 1tbsp lemon juice and 2 chopped chillies.  A bit rough and ready, but everyone liked them.

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1 Response to Sunday Dim Sum

  1. They look straight off a yum cha trolley. Yum.

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