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Dim Sum a Yum Yum!

April 13, 2012

Dim Sum was a family treat for us as kids. Back then, a select few restaurants in Chinatown, Melbourne, served yum cha on a monthly basis where hoardes of Chinese families would hustle the trolleys in a cacophony of culinary frenzy. We thought it was WILD!!

Nowadays, the trolleys are 7 days a week and it is rare to NOT to see a caucasian face in the crowd.

These Siu Mai are always very popular at my Asian Cooking classes. They are so easy to make and take minutes to cook. The filling can be varied but make them by the recipe and then experiment.

30g ginger
2 garlic cloves
2 teas salt
2 teas sugar
Pinch white pepper
20g cornflour
30g water
250g prawns
250g pork belly, diced
2 Spring onions
2 tabs oyster sauce
100g water chestnuts
50g bamboo shoots
Wonton wrappers
Peas & diced carrot to garnish
 
Chop waterchestnuts & bamboo shoots on SP 5 3 secs and set aside.
 
Mince garlic & ginger on SP 6, 3 secs. Add pork, sugar, salt, pepper, cornflour, sauce & water and mince for 20 secs  REV SP 5. Until coarsely minced. Add prawns and cook for 2 mins 100⁰C SP 4.
 
Assemble dumplings and then steam in varoma for 17 mins, SP 4 VAROMA
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6 Comments leave one →
  1. August 8, 2016 4:26 pm

    Can you use cooked prawns thanks 😁

    • August 10, 2016 4:21 pm

      You could but they won’t stick together as well. I probably wouldn’t recommend it

  2. sam permalink
    December 30, 2012 6:09 pm

    hi there,
    I am a new follower to your blog! Is there something i can use in place of the prawn? more pork? something else? And, can i buy pork belly at the regular supermarket? Thanks in advance!

    • December 30, 2012 6:14 pm

      Hi Sam, welcome! You could sub the prawns for white fish, chicken or more pork. Chicken orpork will make them heavier though. You can get pork belly in the supermarket or butcher. Its cheaper at Asian grocers, but not organic….

  3. Susan permalink
    April 18, 2012 5:41 pm

    Hi Sarah,
    We made these this afternoon and they were a hit!
    We also made a few mistakes along the way, and they were still great.
    We added the spring onions with the garlic and ginger, then put them all back in at the end.
    Do you have a gluten free suggestion, instead of won ton wrappers?
    Really enjoying the blog,
    Susan

    • May 4, 2012 7:31 pm

      hi Susan

      Try using rice paper wrappers from the Asian section in the supermarket. They need to be briefly soaked in hot water to soften up and then use them as you would normal skins.

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