This weekend I decided to get out of my comfort zone and embarked on a mission to make some dim sum. I was going out for dinner on Friday in Soho so stopped off in a Chinese supermarket and picked up some wonton wrappers.
All you need for about 20 dumplings:
- wonton wrappers (you can freeze the ones you don’t use)
- 185g of pork mince
- 85g raw shelled prawns
- 3 spring onions
- 2 tbsp oyster sauce
- 2 large cloves of garlic
- thumb sized piece of fresh ginger grated
- 1 tsp sesame oil
For the dipping sauce:
- 1 tbsp of rice wine vinegar
- 1 dessertspoon of soy sauce
- thumb sized piece of ginger grated
- 1 chilli finely sliced
The first step is to make the dumpling filling. Finely chop all of the ingredients and make the prawns into a sort of paste, then combine all together.
There are lots of different shapes you can make your dumplings into. I chose to make three different types and cook them all different ways. My dumpling wrappers were square, so I used a template and cut some into circles. The first ones I made were in the gyoza shape. Place a tsp of the mixture on the lower half of your wonton wrapper.
Have a little bowl of cold water beside you, and wet your index finger and run it round the edge of the wrapper. Then all you have to do is seal the edges and crimp them with the back of a fork.
The next ones I made like siu mai. Plop a tsp of the mix in the centre and then once again run your wet finger round the edge. This time gather up the sides, leaving a little opening at the top.
The final ones I made were just simple triangle dumplings, made by folding over the square wrapper and crimping the edges with a fork.
Once you have your dumplings assembled you are ready to cook them. The first lot, the siu mai, I decided to steam, and this takes 5 minutes. I don’t actually have a steamer so I used a colander above a pan of boiling water. Make sure you lightly grease the bottom of the steamer so that they slip off easily when cooked.
The next batch of triangles I decided to boil and this takes 4 minutes. Make sure you use quite a big pan and don’t overcrowd them because they will stick to each other.
The final lot, the gyozas, I decided to fry. Heat up a little vegetable oil and then fry for about 3 minutes on each side until brown and crispy.
All that’s left is to make the dipping sauce. This is very simple as you just combine all the ingredients together and then put into a little dish. Then grab your chopsticks and get stuck in.
These little dumplings would make a great canapé, impressive starter or numma lunch. If you do decide to give the recipe a try please let me know and don’t forget to tag any pictures on social media #yummanumma