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Home Ground Pork Recipes / Pork Mince Recipes

Delicious Authentic Chinese Dim Sum Recipe

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Delicious Authentic Chinese Dim Sum Recipe Served With Soy Sauce And Sesame Oil

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Many cultures have their own variation of dumplings or Dim Sum. The Polish have pierogies. Those from Georgia-the country eat khinkali daily, while the Iraqi are more familiar with kubbeh. 

Pierogies are made from unleavened dough and often stuffed with potato filling, sauerkraut, ground meat, cheese and/or fruit. Khinkali has different variations spreading across the Caucasus, with various fillings composed of spiced meat, beef and/or lamb and include herbs, onions, garlic, mushrooms, potatoes or cheese. Kubbeh is made of burghul (cracked wheat), minced onions, goat, lamb, lean ground beef or camel meat.

While the “fillings” of these dumplings (Dim Sum) might differ from the regionally available products, do you see any similarities in these tasty foods? Pierogies, khan khali and kubbeh, can all be classified as dumplings as they are made from dough and are either cooked alone or wrapped around a filling. Dumplings (Dim sum) are a great way to add in a variety of flavors from herbs, spices and vegetables! There’s not a “wrong” and “right” way to make dumplings–as evidenced by the thousands of variations across the world.

For me, dumplings (Dim Sum) are associated with a specific Chinese cook, Sharon Quan (pronounced Kwon). Both my parents attended Sharon’s cooking classes before they adopted me. Once I was old enough, I attended Sharon’s cooking classes with my dad. Not only were these classes a way to better learn traditional Chinese cooking methods but a great way to understand “why” foods are prepared the way they are. I have memories of growing up helping my dad fold and make dumplings. We’d make several batches, freezing at least half so we’d have some always on hand!

Delicious Authentic Chinese Dim Sum Recipe Served With Soy Sauce And Sesame Oil

Delicious Authentic Chinese Dim Sum Recipe

Eleanor CraigEleanor Craig
Dim sum is a style of Cantonese cuisine that’s prepared as small bite-sized pieces of food, often served in a small steamer basket or plate.
5 from 1 vote
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Prep Time 40 minutes mins
Cook Time 25 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine Chinese
Servings 40 dim sum dumplings
Calories 56 kcal

Equipment

  • Wax paper to line steamer

Ingredients
 
 

  • Pork Mince¾ cup ground pork (minced pork) - minced
  •  
    1 piece Chinese sausage - minced
  •  
    6 whole dry mushrooms - , medium-size, soak until soft, minced
  • Green Onions Isolated On White1 large green onions (scallions or green shallots) - minced
  • Whole Water Chestnuts¼ cup water chestnut - peeled, crush with the flat side of a cleaver
  • Soy Sauce Bottles1 tablespoon soy sauce
  • Sesame Oil1 tablespoon sesame oil
  • Wooden Bowl Of Salt½ teaspoon salt
  • Corn Starch2 teaspoons cornstarch
  • Ground Black Pepper Pile, Paths, Top1 dash ground black pepper
  • Raw Shrimp1 pound shrimp (prawn) - medium size, about 40
  •  
    40 sheets Wonton Wraps

Instructions
 

  • Shell shrimp, but leave the tail and last section intact. Cut open shrimp from the back. Wash and devein, pat dry, and set aside for later use.
  • Mix minced pork, Chinese sausage, mushroom, and scallion. Add fresh water chestnut, and mix together; add soy sauce, sesame oil, salt, cornstarch, and pepper. Mix in the chopped meat. Mix well.
  • Line the steamer with wax paper and brush with oil.
  • Make the dim sum dumpling: Place a sheet of wonton skin on your palm; put about 1 teaspoon of meat mixture in the middle of the skin. Add 1 shrimp to the top of the meat with the tail up. Gather edges of the skin together around the tail of the shrimp. Place dim sum into the steamer and open the tail like a fan. Steam all for 20-25 minutes.
  • Serve with mixed soy sauce and sesame oil for dipping. Enjoy!

Notes

If you’re not familiar with Asian cooking, there’s a lot of chopping and prep that goes into a meal. So you’re forewarned! With that said, I hope you do venture and try this recipe and/or let me know your own version of dumplings. Do you have a favorite dipping sauce or way to prepare them? Please share!

Nutrition

Calories: 56kcalCarbohydrates: 5gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 24mgSodium: 117mgPotassium: 60mgFiber: 0.2gSugar: 0.1gVitamin A: 9IUVitamin C: 0.2mgCalcium: 12mgIron: 0.4mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
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