Pork Dim Sum

READY IN: 15mins
Recipe by DeeVaFoodie

This recipe is from 1000 Classic Recipes for Every Cook. I found this in my search for ZWT recipes.

Top Review by The Normans

We made this for dinner as part of the Pick-a-Chef 2011. Very nice flavours, although we missed the part of the method that said to use a DAMP tea towel. We used a dry one, which we think may have caused the wonton wrappers to end up being a bit dry around the edges. We used Chiangs Ponzu Sauce as a dipping sauce which went with it very well.

Ingredients Nutrition


  1. Place the ground pork, scallions, bamboo shoots, soy sauce, sherry, sesame oil, sugar and beaten egg white in a large mixing bowl and mix until all ingredients are thoroughly combined.
  2. Stir in the cornstarch, mixing until thoroughly incorporated with the other ingredients.
  3. Spreat out the wonton skins on work counter. Place a spoonful of pork mixture in center of each wonton skin and lightly brush edges with water.
  4. Bring sides of skins together in the center of the filling, pinching firmly together (it'll look like a little purse).
  5. Line a steamer with a clean, DAMP tea towel and arrange wontons inside.
  6. Cover and steam for 5-7 minutes, until dim sum are cooked through.
  7. Serve immediately.

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