Dim Sum (Steamed Chinese Appetizers) Recipe
1 3/4 of meat, ground (pork, beef or a mixture of both)
1 pkg. of Wonton skins (wrapper)
For the basic mix:
3 minced garlic cloves
3 small green onions, chopped
4 tbsps. Water chestnuts, chopped
2 Eggs
1/2 tsp. White pepper
3 tbsps. Light Soy sauce
1 tsp. ginger (fresh), grated
2 tbsps. Sesame oil
3 tbsps. Sherry
2 tbsps. Cornstarch
For the extra condiments:
1 tsp. orange peel, grated
2 tsps. Brown bean sauce (spicy)
1 1/2 tsps. Red chili sauce with garlic
3 tsps. Hoisin sauce
On a bowl, combine the meat with all the basic mix ingredients then blend them well together until the mixture smoothens. Separate the mixture in 4 equal portions. With each portion, add in 1 of the condiments and blend them well.
To make dumplings, place around 1 teaspoonful of the mixtures onto the wonton skin then fold them in any shape that you like.
Some parts of the wonton that might stick out tend to get a bit tough so make this part as little as possible. For each of the portions, make a uniform shape as a marker so you will know which is which.
Place the dumplings on a bed of lettuce in a steam rack (the leaf is helping the dumplings to not stick to the pan’s bottom). Make sure that they don’t stay very close because they might stick to one another. Steam the dumplings for about 20 mins.
They are best served hot. If you want to store them for later, just freeze them then reheat inside a microwave.
