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6 dried Chinese mushrooms
1 cup hot water
200g pork mince
30g pork fat, finely chopped
100g raw prawn meat
1 stick celery, finely chopped
2 spring onions, finely chopped
1 tbsp sliced bamboo shoots, finely chopped
3 tsp cornflour
2 tsp soy sauce
1 tsp caster sugar
salt and pepper, to taste
30 won ton or egg noodle wrappers |
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Method :
Soak the
mushrooms in hot water for 10 minutes, drain and chop finely,
discarding the hard stems. Put the mushrooms, pork mince, pork fat,
prawn meat, celery, spring onions and bamboo shoots in a bowl.
Combine the cornflour, soy sauce, sugar, salt and pepper in another
bowl and blend to a smooth paste. Stir into the pork mixture. Cover
and refrigerate for 1 hour. Work with one wrapper at a time, keeping
the rest covered. Place about 1 tbsp of filling in the centre of
each wrapper. Fold the corners in to the centre and press together
to seal. Or, gather the wrapper in the centre like a pouch, gently
press down the filling to firmly pack and tap on the bench to
flatten the base. Put on a baking tray.
Line the base of a bamboo or metal steamer
with a circle of baking paper. Arrange the dim sims on paper, spacing them
well (they may need to be cooked in batches). Cover the steamer and cook
over a pan of simmering water for 8 minutes or until wrappers are firm and
filling cooked. Serve immediately with chili or soy sauce.
Note : Dim sims can also be fried. Coat them
in cornflour for a crisp finish, then cook in 2 cups oil for 5-7 minutes.
Drain on paper towels.
Makes about 30
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