Dim Sum Recipe - SHRIMP and PORK

Ingredients

• 24 wonton wrappers

Filling

•  ½ lb (225g) lean pork, ground

• ½ lb (225g) raw shrimp, peeled

• 4 tbsp (60ml) park fat, finely chopped

• 3 Chinese mushrooms, soaked in warm water 20 minutes

• 2 oz (6oml) bamboo shoots, diced, or ½ carrot, shredded

Seasonings

• 3 tbsp (45ml) oyster sauce

• 1 tsp (5ml) salt

• 2 tsp (10ml) sugar

• 2 tsp (10ml) light soy sauce

• ½ tsp (2.5ml) sesame oil

• ¼ tsp (1ml) pepper

• 1 tsp (5ml) cornstarch

• ¼ cup (60ml) water

• 1 tsp (%ml) baking soda

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 Method:   

1. Wash and devein shrimp and pat dry.

2. Dice and put into nixing bowl. Add ground pork and pork and pork fat, mushrooms without stems and bamboo shoots.

3. Pound until firm. Add seasonings and pound again until seasonings are well mixed.

4. Put 2 tsp (10ml) of filling in each won-ton skin. Holding the wrapper in one hand, squeeze the wrapper around the filling in ad basket shape.

5. Using a knife, flatten the top.

6. Put dim sum in a greased steamer or on a plate. Steam over high heat for 10 minutes.