Dim Sum With Pork and Shrimps
An easy recipe for the Chinese dim sums filled with pork and shrimp
13 February, 2013
0 HR 38 MIN
150 g, cleaned, prepared
1 tbsp, paste
Mince the pork, bacon and shrimps. Peel the carrot and celeriac and chop very finely. Wash and trim the spring onions and cut into thin strips approximately 8 cm long.
Mix the meat with the vegetables, coriander, ginger and bean paste. Season with salt and pepper. Place a little of the filling in the middle of each wonton wrapper.
Brush the wrapper with water and gather the edges around the filling to make a 'flower' shape. Cover the other wrappers with clingfilm while you work, otherwise they will dry out.
Put into a bamboo steamer, cover and steam for about 8 minutes.