Pork Dim Sum
![photo by Lavender Lynn](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/42/31/71/picWQ5xOe.jpg)
photo by Lavender Lynn
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/fdc/img/placeholder/avatar.jpg)
![photo by Rebecca.panshin](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/feed/423171/wbIQVNNzQkSrwpljSZcr_20171113_164539.jpg)
![photo by MomLuvs6](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/42/31/71/picuDUefR.jpg)
- Ready In:
- 15mins
- Ingredients:
- 10
- Yields:
-
12 wontons
- Serves:
- 4-6
ingredients
- 14 ounces ground pork
- 2 scallions, chopped
- 1 3⁄4 ounces canned bamboo shoots, drained rinsed and chopped
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons sesame oil
- 2 teaspoons superfine sugar
- 1 egg white, lightly beaten
- 4 1⁄2 teaspoons cornstarch
- 24 wonton skins
directions
- 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.
- Stir in the cornstarch, mixing until thoroughly incorporated with the other ingredients.
- 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.
- Bring sides of skins together in the center of the filling, pinching firmly together (it'll look like a little purse).
- Line a steamer with a clean, DAMP tea towel and arrange wontons inside.
- Cover and steam for 5-7 minutes, until dim sum are cooked through.
- Serve immediately.
Reviews
-
Just made this recipe.. And it was A-mazing!! I ended up with 26 n my husband n son were hovering eating them as i pulled them off the heat. They both say the burnt tongues are worth it lol. I worked in a Chinese restaurant for a year n could never get the chef to share his recipe with me but these are sooooo much better than his. I also made my own steamer with a saucepan, plate n some balls of tin foil.
-
-
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.
RECIPE SUBMITTED BY
ddav0962
Goochland, 86