I have had a huge craving for Dim Sum (Dim Sim) especially if you’re from Melbourne you will understand South Melbourne Market Dim Sims. So I just had to try and create a version that would fill the cravings.
I made a pork version with ginger, spring onions and shiitake mushrooms. I didn’t add in chilli as I smoothered them in chilli oil.
500g pork mince
1/2 packet of dried shiitake mushrooms – soaked in boiling water for 10 minutes (drain well)
1 tablespoon oyster sauce
1 tablespoon grated ginger
1 tablespoon Chinese cooking wine
1/2 teaspoon kecup manis
1 teaspoon grated garlic
1 teaspoon cornflour
1 tablespoon sesame oil
3 spring onions, cut into baton size pieces
pinch of white pepper
pinch of caster sugar
1 – 2 packets of wonton wrappers
- Place the shiitake mushrooms and spring onions into a food processor and chop until fine.
- Measure all the ingredients into a large bowl. I mix together with a fork until the mixture is really well combined and looks a little sticky.
- Taking a wonton wrapper, place in between your thumb and forefinger. Place a teaspoon of the mixture into the centre of the wrapper and gently press it down and squeeze it around the top to create the open dumpling shape. Tap the filling flat on the top and place onto a lined baking sheet to ensure the bottoms stay flat.
- Continue until all the mixture and wrappers are gone.
- I refridgerated them for an hour before cooking .
- Once you want to cook them, set up a wok with about 2 inches of water to cover the bottom of the steamer. Line a bamboo steamer with a square of baking paper with a few holes poked in with a knife to allow the steam to come through. Place the dim sum onto the parchment paper and place on the lid. Place the basket into the wok and turn the heat onto high. Steam for around 10 minutes or until they are cooked through.
- Serve with some soy sauce, chilli oil, black vinegar or however you love to eat yours.