18-20 wonton wrappers
For the filling:
8 ounces of pork loin or boneless chops trimmed (or ground pork)
7 ounces of raw prawns peeled, chopped
1 green onion finely sliced
2 tablespoons of grated ginger
1 small carrot finely grated
1 tablespoon of soy sauce
1 tablespoon of lime juice
3 teaspoons of rice flour or cornstarch
Salt and pepper to taste
For the dipping sauce:
2 tablespoons of rice wine or sherry
2 tablespoons of soy sauce
1 teaspoon of palm sugar or sugar
1 teaspoon of finely sliced green onion
- To make the dipping sauce, whisk all ingredients together until sugar is dissolved and set aside.
- Dice the pork and place in a food processor. Press the pulse button until coarsely ground. Add the remaining filling ingredients and pulse a few times just to combine.
- Lay a few wonton wrappers on a clean dry work surface and place a teaspoon of the filling in the centre Dampen the edges of the wrappers with water and gather the sides of each wrapper around the filling, pinching to form a shape like an open coin purse. Repeat with remaining filling and wontons.
- Lightly oil the base of a Circulon silicone steamer and place the steamer over a pan of boiling stock or water (for extra flavor, add a splash of wine, herbs, lemongrass or other aromatic).
- Cover and steam the dim sum for about 6-8 minutes, or until the filling is cooked and the wrappers are tender. Serve straight away with the dipping sauce.