PORK DIM SUM (SHAO MAI)
About 4 years ago I was in an open market and came across these prepared, and delicious. That inspired me to make these, and this recipe comes from a friend in China. Dim Sum is Chinese in origin, Cantonese, basically open faced wontons that are steamed not fried. There is 1,000s of types of dim sum. This is just one of the many common type here in Thailand that is sold in the markets and even in dim sum food stands. The family loves it when I make these.
Provided by Lee Thayer @LeeNST
Categories Pork
Number Of Ingredients 8
Steps:
- In a mixing bowl, add all the ingredients except the olive oil and wonton wrappers.
- Use your hands to mix or a large sturdy spoon, it mixes together easily.
- Place a wonton skin on your work surface, add a small spoonful of the meat mixture into the center of the skin. Bunch up the sides and pick up the dim sum and shape so that it is cylindrical with the top open, and pack the pork in with a spoon as well. Set aside and repeat with the remaining skins. (I have not perfected how to pack these correctly, yet.) Another method is hold your index finger to your thumb to make a circle about the size of a quarter, hold your the circle flat and place a wonton skin on top, place the meat mixture in the center and slowly push down, so the wonton turns into a bag and holds the mixture, with the sides bunched up around it (at this point you close the top together and tie with a piece of spring onion green and then they are called Golden Purses).
- Heat your steamer (I use a rice cooker with a steamer tray) and lightly spray or rub the tray or steamer basket with oil. Place some dim sum in the steamer tray leaving space between them. Cover with a lid and steam for 8-10 minutes. You are steaming them, no need to worry about burning them.
- Remove the cooked dim sum to a plate, and repeat to cook the remaining dim sum.
- Serve with soy sauce for dipping if desired as an appetizer, side dish, or main dish.
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