These little gems of pork-filled dim sum are one of my family’s favourite dishes. We make them every year at the beach and on other special occasions. It is excellent when everyone pitches in to help wrap the dim sum. They take a little effort, but they are totally worth the time. I typically serve them as an appetizer, but they could be the main dish with a side dish or two.
According to the cook Jeff Smith, dim sum is a style of Chinese food, and the words themselves mean “little jewels that tug at heart.” They do invite the heart’s desire to consume every last one!
As you see in this pork-filled dim sum recipe, I use wonton wrappers to make these, which can typically be found in the produce section of an ordinary grocery store. However, you can also use “real” dim sum wrappers from an Asian grocery. One works as well as the other. You do want to use the dark Asian Sesame Oil as it is more flavorful than the lighter version. This can also be purchased at either type of grocery.
Yum Yum, Pork-Filled Dim Sum Recipe
- 1 pound ground pork lean
- 2 tablespoons soy sauce low-sodium
- 2 tablespoons dry sherry
- 1 teaspoon ginger finely chopped
- 1 tablespoon dark Asian sesame oil
- 2 tablespoons shallot finely chopped
- 1 tablespoon cornstarch
- 3 cloves garlic finely chopped
- 2 packages wonton wrappers
- Mix all ingredients in a medium-sized bowl, except wonton wrappers (the filling can be made several hours in advance, tightly covered, in the refrigerator). When thoroughly combined, take a heaping teaspoon and place it in the centre of a wonton or dim sum wrapper. Close the filled wonton lightly, at the top, like a slightly open purse or bag. Put on a large plate. Continue the process until all of the fillings have been used.
- Lightly oil both bottoms of a two-level bamboo steamer. Place the filled Dim Sum inside the steamer, and make sure they do not touch one another (they will stick together as they cook if they are too close). Fill both levels of the steamer.
- Use a wok, and fill it with several inches of water. Bring the water to a boil over medium-high heat. Place the two-level steamer on top of the boiling water. Steam the dim sum for about 10 minutes or until the pork filling inside reaches about 145 degrees Celsius (you will know they are done; they will be firm). Turn off the burner. Use pot holders to remove the steamer from the wok. Using tongs, place the freshly cooked dim sum on a plate. Serve immediately with dipping sauce.