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Ingredients
- 6 dried chinese mushrooms
- 6 1/2 oz lean minced pork
- 1 oz pork fat, finely chopped
- 3 1/2 oz peeled raw prawns, finely chopped
- 2 spring onions, finely chopped
- 1 tbsp sliced bamboo shoots, finely chopped
- 1 celery stick, finely chopped
- 3 tsp cornflour
- 2 tsp soy sauce
- 1 tsp caster sugar
- 30 won ton or egg noodle wrappers
- chili or soy sauce, for serving
Details
Cooking time 31mins
Preparation
Step 1
Put the mushrooms in a small heatproof bowl, cover with boiling water and leave for 10 minutes. Drain, discard the stems, and finely chop.
Mix the mushrooms, pork mince, pork fat, prawns, spring onion, bamboo shoots and celery in a bowl. Combine the cornflour, soy, sugar, and salt and pepper into a smooth paste in another bowl. Stir in the pork mixture, cover and refrigerate for 1 hour.
Work with 1 wrapper at a time, keeping the rest covered with a tea towel. Place 1 tbsp of filling in the center of each, then moisten the edges with water and gather the edges into the center, pressing together to seal. Set aside on a lightly floured surface.
Line the base of a bamboo steamer with a circle of baking paper. Arrange the dim sims on the paper, spacing them well (they will need to be cooked in batches). Cover the steamer and cook over a pan of simmering water for 8 minutes, or until the filling is cooked. Serve with chili or soy sauce.
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