EASY DIM SUM RECIPES
YOU’RE ABOUT TO MAKE DIM SUM WITH THESE 16 RECIPES - CO
Steps:
PORK DIM SUM RECIPE - FOOD.COM
Make and share this Pork Dim Sum recipe from Food.com.
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 12 wontons, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place the ground pork, scallions, bamboo shoots, soy sauce, sherry, sesame oil, sugar and beaten egg white in a large mixing bowl and mix until all ingredients are thoroughly combined.
- Stir in the cornstarch, mixing until thoroughly incorporated with the other ingredients.
- Spreat out the wonton skins on work counter. Place a spoonful of pork mixture in center of each wonton skin and lightly brush edges with water.
- Bring sides of skins together in the center of the filling, pinching firmly together (it'll look like a little purse).
- Line a steamer with a clean, DAMP tea towel and arrange wontons inside.
- Cover and steam for 5-7 minutes, until dim sum are cooked through.
- Serve immediately.
Nutrition Facts : Calories 456.3, FatContent 24.1, SaturatedFatContent 8.3, CholesterolContent 75.9, SodiumContent 597.5, CarbohydrateContent 34.2, FiberContent 1.4, SugarContent 2.8, ProteinContent 23.3
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- Remove the wonton wrappers from the package and cover with wet towels for 15 minutes before use. To make the filling: In a large bowl, combine the ground pork, egg, sesame oil, soy sauce, broth, rice wine, scallion, gingerroot, and salt. Place 1/2 teaspoon filling in the center of one wrapper. Moisten the edge of the wrapper with some water and fold over at the center. Gently press the edges together. Fold in half again lengthwise and then pull the corners one over the other and press them together with a little water. A properly wrapped wonton resembles a nurse's cap. Repeat to make about 60 wontons. Bring 4 quarts of water to a boil in a deep pot or wok. Add the wontons to the boiling water and bring to a boil. Add 1 cup cold water and again bring to a boil. Repeat the process twice, each time adding 1 cup cold water and bringing the pot to a boil. When wontons float to the surface again, they are ready. Drain and serve.
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