Monday, 15 July 2013

dim sum

cocktail party
buy a pack or two of wonton wrappers from your Chinese
supermarket freezer

Below I give recipes for wonton fillings. Make the fillings slightly in advance - ie. the night before. Then when you come home from work and throw your evening soiree - you only need to make up some dipping sauces (see bottom of post), and wrap the wontons. To wrap the wontons - you simply put a teaspoon of filling in the middle of the wrapper - have a small bowl of water next to you, and with your finger wet the edges. then bring up the sides and stick them together. Line a bamboo basket steamer with an oiled sheet of greaseproof paper. Put the steamer on a pan of simmering water, and steam your wontons.




pork and cabbage wonton filling
  • 300g pork mince
  • 1/2 teaspoon salt
  • 1 tsp soy sauce
  • 1 tbsp Chinese rice wine
  • 3 finely sliced spring onions
  • 1/2 tsp Chinese five-spice powder
  • 1 tsp grated fresh ginger
  • some shredded cabbage - Chinese/ sweetheart/ pointed
Mix it all together.


prawn wonton filling
  • lightly whisk an egg white
  • 300g prawn mince
  • 1/2 tsp salt
  • 1/4 tsp Chinese five-spice powder
  • 4 finely sliced spring onions
  • 1 tsp grated fresh ginger
Lightly whisk the egg white, then add the other ingredients. Mix it all together.






Dipping Sauces
put these in little bowls.

Chinese black vinegar   - pretty simple huh? Buy from Chinese supermarket, pour into bowl. - especially good with pork wontons.


sweet lemon sauce
  • juice of 2 lemons
  • 2 star anise
  • 3 cardamom pods
  • 3 tablespoons sugar
  • 2 tsp soy sauce 
Put it all ingredients in a small saucepan and simmer for 5 minutes. Let it cool before serving.



plum sauce
  • 1 tbsp Chinese black vinegar
  • 1 tbsp rice wine
  • 2 tbsp sugar
  • 1 tsp soy sauce
  • 125ml water

  • 1 1/2 tsp very finely chopped garlic
  • 2 tsp grated fresh ginger
  • flesh of 4 blood plums

Put first set of ingredients in a bowl or jug. Now in a frying pan over medium heat, heat a tablespoon of vegetable oil. Add garlic and ginger. fry gently for a minute, then add the flesh of the plums. Cook until the plums are beginning to disintegrate, then add the liquid ingredients, and simmer for 15 minutes. Remove from heat and allow to cool.


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