Dim Sum and Snacks Recipes - Combination Dim Sums

Ingredients

• 6 dried Chinese mushrooms

• 1 cup hot water

• 200 g pork mince

• 30 g pork fat, finely chopped

• 100 g raw prawn meat

• 1 stick celery, finely chopped

• 2 spring onions, finely chopped

• 1 tablespoon sliced bamboo shoots, finely chopped

• 3 teaspoons corn-flour

• 2 teaspoons soy sauce

• 1 teaspoon caster sugar

• salt and pepper, to taste

• 30 won ton or egg noodle wrappers

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Method:

1. Soak the mushrooms in hot water for 10 minutes, drain and chop finely, discarding the hard stems.

2. Put the mushrooms, pork mince, pork fat, prawn meat, celery, spring onions and bamboo shoots in a bowl. Combine the corn-flour, soy sauce, sugar, salt and pepper in another bowl and blend to a smooth paste. Stir into the pork mixture. Cover and refrigerate for 1 hour.

3. Work with one wrapper at a time, keeping the rest covered. Place about 1 tablespoon of filling in the centre of each wrapper. Fold the corners in to the centre and press together to seal. Or, gather the wrapper in the centre like a pouch, gently press down the filling to firmly pack and tap on the bench to flatten the base. Put on a baking tray.

4. Line the base of a bamboo or metal steamer with a circle of baking paper. Arrange the dim sums on paper, spacing them well (they may need to be cooked in batches). Cover the steamer and cook over a pan of simmering water for 8 minutes or until wrappers are firm and filling cooked. Serve immediately with chili or soy sauce.

Note: Dim Sims can also be fried. Coat them in corn-flour for a crisp finish, then cook in 2 cups oil for 5-7 minutes. Drain on paper towels.