Ingredients and Methods
Ingredients
- 1 pkt Square wonton wrappers (we make our own Dim Sim skins but commercial wrappers are fine)
- 300g Chicken Mince
- 1 Egg
- 2 Spring onions sliced, white part only
- 2 Kaffir lime leaves, central stem removed and finely sliced
- ½ bunch Coriander washed and chopped
- 1 Large clove garlic crushed
- 1 Knob of ginger the size of your little finger, grated
- 80g Chinese cabbage (wombok) shredded
- 100g Shitake mushrooms sliced
- To Taste Salt
Instructions
Add mince, egg, spring onion, garlic, ginger, kaffir lime, coriander cabbage and mushroom together and season lightly (the dish will get more seasoning with soy sauce later). Beat together in a large bowl to work the mix into a sticky paste. This will not take long. Divide the mix into 12 to 14 portions.
Form portions into a cylindrical shape and place each one in the centre of a wonton wrapper. Fold up the sides to enclose the filling. Don’t worry if a bit of the filling is exposed at the top; that’s part of the look.
Steam for three to four minutes until cooked. You can test if they are cooked by inserting a knife into the centre of the dumpling and counting to ten. If the tip of the knife is hot then it is cooked; I often test this on my bottom lip.
To serve, put some chilli sauce on a cos lettuce leaf and place a Dim Sim on top. Splash with a little soy sauce and then add crushed peanuts and crispy shallots. Serve with extra soy sauce for dipping.
Chef Henry Honner
