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steamed pork dumplings.

i absolutely love the type of meals with lots of little dishes - dim sum, tapas and sushi especially. i recently bought a bamboo steamer basket as i've always wanted to try making my own dim sum. i loved the idea of making something again with the stack of rice paper wrappers i bought in chinatown - having made vietnamese summer rolls the other week. so this is a bit of a mix and match of my favourite asian inspired flavours to make these steamed pork dumplings.

i bought this bamboo steamer set with two tiers from amazon for £9.99. i could've maybe picked one up at a local chinese supermaket - though the three near me all close around the same time i finish work :( so what next?

shopping list (makes 5 large dumplings)
♥ four pork sausages, sausage meat removed from skin
♥ two tbsp sesame seeds
♥ four spring onions, chopped
♥ one tbsp fresh coriander, chopped
♥ one tbsp sesame oil
♥ one tbsp soy sauce, plus more for dipping
♥ one tsp ground ginger
♥ five rice paper wrappers 

begin by browning the sausage meat with the sesame oil and soy sauce in a wok. next, add the ginger, sesame seeds, spring onions and coriander. cook together on a medium heat for around 5-10 minutes until cooked through. 

you could also use pork mince for this though i like the idea of buying a pack of sausages to use as and when - plus the meat is just the right consistency.

soften the rice papers in hot water and lay on a chopping board. spoon a tablespoon of mixture in the middle.

fold the wrapper across the pork like so...

fold over the last part like a little envelope. as the rice paper is still wet this should stick down.

lay in the bamboo basket without the dumplings touching. you can prepare these to cook later so don't worry if you have to do these in batches :)

place on the lid and sit above a saucepan of boiling water for ten minutes to steam. 

serve with yummy soy sauce :)

and that's it! alternative ways (possibly more authentic) include using won ton wrappers instead of rice paper wrappers, using raw ingredients from the start and steaming them fully to cook as well as twisting the top instead of wrapping. i also found some prawn and pork recipes which sounded really tasty!

have you ever made your own dim sum? any tips and tricks?

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