STEAM RICE RECIPE DIM SUM RECIPES

Steps:

• Mix pork belly with cooking wine, oyster sauce, cornstarch, sesame oil, salt, and black pepper in a bowl. Marinate in the refrigerator, at least 20 minutes.
• Heat vegetable oil in a pot over medium-high heat. Add garlic and shallots; cook and stir until fragrant, about 1 minute. Add the pork pieces; fry until browned, about 6 minutes. Pour in water, light soy sauce, and dark soy sauce. Cover with a lid and bring stew to a boil. Reduce heat to medium and cook until pork becomes tender and water is reduced by half, about 30 minutes.
• Cut shrimp into 3/4-inch pieces. Mix cornstarch and water together in a bowl.
• Bring stew to a boil. Add the shrimp and peas; cook until shrimp changes color, about 2 minutes. Quickly stir in the cornstarch mixture. Cook and stir until gravy is thickened, 7 to 10 minutes.
• Heat oil in a wok over medium-high heat. Saute garlic until fragrant, about 1 minute. Increase heat to high. Add rice; cook, breaking up the rice with a spatula, until loosened, 3 to 5 minutes. Add oyster sauce and soy sauce. Cook and stir until rice is fluffy and heated through, about 3 minutes. Add remaining sesame oil.
• Divide fried rice between 3 or 4 bowls. Portion the pork and shrimp stew equally over the rice.

Steps:

• Lay the wonton wrappers side by side to thaw. Drain the bamboo shoots well in a sieve. Peel and finely chop the ginger root. Mix the bamboo shoots and ginger with the mince, rice wine and soy sauce and season to taste with salt, pepper and sugar. Trim the spring onions and pull off 12 individual leaves. Blanch the spring onion leaves in boiling water for 1-2 minutes. Finely chop 1/3-1/2 of the rest of the spring onions and add to the mince mixture. Put a little of the mince filling on each of the wonton wrappers, gather each wrapper up to make a little bag and tie with a spring onion leaf. Place the dim sum side by side in a bamboo steamer and steam for about 12 minutes.
• Remove the spring onion ties before serving if you wish.