KEN HOM’S DIM SUM STYLE PORK DUMPLINGS

KEN HOM’S DIM SUM STYLE PORK DUMPLINGS

KEN HOM’S DIM SUM STYLE PORK DUMPLINGS
MAKES ABOUT 40

INGREDIENTS

  • 1 packet Wonton skins (about 40) thawed if necessary
  • A little vegetable oil

FOR THE FILLING

  • 100 gr (4 oz) fresh or tinned water chestnuts peeled if fresh, finely chopped
  • 100 gr (4 oz) raw prawns shelled, de-veined and coarsely chopped
  • 350 gr (12 oz) minced fatty pork
  • 2 tablespoons finely chopped Parma ham or lean smoked bacon
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 3 tablespoons finely chopped spring onions
  • 2 teaspoons finely chopped fresh root ginger
  • 2 teaspoons sesame oil
  • 1 egg white, lightly beaten
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons sugar
  • 450 g (1 lb) lean beef steak
  • 1 tablespoon light soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 2 teaspoons cornflour
  • 3 tablespoons groundnut or peanut oil
  • 3 tablespoons oyster sauce

METHOD

To make the filling put all the ingredients in a bowl and mix together thoroughly.
Place a portion of the filling on each wonton skin. Bring up the sides and press them around the filling mixture. Tap the dimpling on the bottom to make a flat base. The top should be wide open, exposing the filling.
Set up a steamer or put a rack inside a wok or large, deep pot. Pour in about 5 cm (2 in) of water & bring to the boil. Oil the rack or the inside of the steamer to prevent the dumplings sticking. Put the dumplings on it (you may have to cook in batches).
Cover the pot tightly, turn the heat to low and steam gently for about 20minutes. To save time use a larger steamer to cook bigger batches. Serve the dumplings hot; they can be reheated if necessary by steaming gently for a few minutes.