Pork And Prawn Dim Sum Food

PORK AND PRAWN DIM SUM

Steps:

• In a large bowl, mix together the prawns, pork, coriander, ginger, grated garlic, garlic roots or spring onions, sesame oil, rice vinegar, soy sauce, tablespoon of cornflour, peppercorns and salt. Get in there with your clean hands and mix well so that all the ingredients are thoroughly incorporated, then set aside for 2-3 hours for the flavours to develop. When you're ready to make your dim sum, mix the remaining teaspoon of cornflour with 2 tablespoons of cold water for sealing the dim sum. Oil a stainless steel or bamboo steamer and line it with a banana leaf or baking parchment - it's important that the dim sum don't stick so prepare the steamer with care. Take a wonton wrapper and brush around the edges with the cornflour and water mix. Make sure you brush well - don't stint on this. Place the wrapper on the palm of your hand and put a good teaspoon of the pork and prawn mixture in the centre of the wrapper, being careful not to overfill it. Gradually and carefully fold the sides up around the filling. Cupping the dim sum between your thumb and forefinger, use a damp teaspoon to press the mixture and make a smooth top. Add a pea on top, then place the filled dim sum on the steamer and repeat until all the mixture is used up. Place the steamer over a pan of boiling water and steam the dim sum for 15 minutes. Drizzle with toasted sesame oil and serve with a bowl of soy sauce for dipping.

SIU MAI DUMPLINGS WITH PORK AND SHRIMP

Steps:

• Gather the ingredients.
• Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.
• Soak the shrimp in warm, lightly salted water for 5 minutes and pat dry.
• Mince the mushrooms, shrimp, and green onion. Combine with the ginger and pork.
• Stir in the oyster sauce, rice wine, sesame oil, and sugar. Mix the filling ingredients thoroughly.
• Lay a gyoza wrapper in front of you. Wet the edges using your finger or a pastry brush and a little water.
• Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges.
• Gather up the edges of the wrapper, lightly pressing against the filling to adhere, and gently pleat so that it forms a basket shape, keeping the top open and the filling exposed.
• Line a steamer basket with parchment paper or cabbage leaves.
• Steam over boiling water until the filling is cooked through, 5 to 10 minutes.
• Serve with soy sauce and enjoy.

PORK DIM SUM

Steps:

• 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.

STEAMED PORK & PRAWN WONTONS

Steps:

• Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.
• Peel off a wonton wrapper and, with a pastry brush, lightly brush round the outside with cold water. Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you have around 35-40. (These can be chilled for up to 1 hr on a tray lined with baking parchment.)
• For the sauce, mix together the soy sauce, sherry and ginger in a small bowl. To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves to fit.
• Arrange half the pouches in the basket (without them touching), cover and steam for 5 mins. Remove with tongs to a platter and steam the rest - check the water level. Serve, sprinkled with spring onion or sesame seeds, with the bowl of sauce.