Steamed Pork and Prawn Dim Sum

By: Sally James

Ingredients

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

Directions

  1. To make the dipping sauce, whisk all ingredients together until sugar is dissolved and set aside.
  2. 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.
  3. 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.
  4. 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).
  5. 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.