SHANGHAINESE DUMPLING RECIPE (DIM SUM)

Shanghainese Dumpling Recipe (Dim Sum) image

Provided by MarraMamba

Time 40m

Yield 10 dumplings

Number Of Ingredients 16

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450 g Chinese cabbage
150 g prawns, chopped finely
50 wonton skins
100 g skinless chicken (chopped finely or beef with no fat)
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 tablespoon oyster sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon ginger juice (20 g ginger, pounded and mix with 2 tbsp of water)
black mushroom, sliced thinly and fried with small amount of oil in a non-stick pan. (or bean curd) (optional)
1 tablespoon sesame oil
6 red chilies, pounded
1/2 inch gingerroot
3 tablespoons soy sauce
1/2 cup boiling water

Steps:

Blanch cabbage until soft and slice thinly.
Mix meat, cabbage and prawn with seasoning.
Scoop 1 tsp of the mixed ingredients onto the wanton skin.
Apply a small amount of water at the side of the wanton skin, gather up the skin to make a little "purse" out of them, and tie with a chive, or thin layer of a green onion.
Boil water in a pot and cook dumplings for 3 - 5 minutes.
Scoop dumplings and place on a plate.
Serve with sauce:.
Combine all ingredients together with boiling water.
10 dumplings/ Serves 5.

Nutrition Facts : Calories 182.6, Fat 3.1, SaturatedFat 0.5, Cholesterol 31, Sodium 871, Carbohydrate 27.7, Fiber 1.8, Sugar 2.2, Protein 10.9