PORK DIM SUM (SHAO MAI / ??)
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 a very common type here in Thailand that is sold in the open markets.
Provided by @MakeItYours
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 perfect how to pack these correctly, yet.)
- Heat your steamer (I use a rice cooker with a steamer tray) and lightly spray or rub the tray or steamer basket with olive 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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