Time: 1hr Prep/dumpling making and 15-20 mins to steam. Recipe will yield over a dozen tasty morsels with some leftover mixture for another day too. Regarding these ingredients, most are readily available from a good Asian supplier.
1.5 garlic cloves
1tsp Ginger minced
1/8 cabbage-1.25 cups
500g pork mince
Shaoxing cooking wine
1Tbsp Soy sauce *(plus extra to serve)*
1Tbsp Corn flour
Chinese mushrooms (pre soaked, Shitake or black fungus)
Salt n pepper
Crumbled stock cube
You’ll need a large steamer basket, wok/or saucepan with simmering water filled halfway (up the sides) of the basket. Greaseproof paper, mixing bowl and fork to crimp wrappers.
Pre soak the dried mushrooms in hot water, set aside to infuse.
Start prepping the filling, chop, dice and slice where required for the dim sum. Also feel free to use a food processor if necessary.
Add the soy sauce, Shaoxing cooking wine and Sesame oil, salt & pepper, etc
Give it a good stir and throw the cornflour in with some garlic & onion,
Next comes the shredded cabbage along with anything I missed, water chestnuts, shitake mushrooms, maybe the sugar, soy sauce etc?
Won Ton wrappers
Divide the wrappers like so and get a clean fork,
Place a spoonful of filling into centre of wrapper. Starting from the outside, use the fork edge to seal the filling,
Press down into the centre with the fork, this will give the crimped edges,
Squeeze the dim sum together and pack the filling down till firm and even all over,
Pack into steamer basket like so with paper on the base to catch any juices from the dim sum,
Set basket over simmering water for 15-20 minutes,
(we had some buns which my sister had made before) serve alongside with soy and say Yum Cha!!!