Post by SeaDragon on Dec 10, 2017 19:33:21 GMT 10
Dim Sims
Recipe from GMA with Bert Newton
BY ELIZABETH CHONG 22/3/05
INGREDIENTS:
I pkt won ton wrappers, large size (available in Asian Grocers)
MINCE FILLING:
500g minced pork
½ cup shredded cabbage – cooked and liquid squeezed out
½ cup water chestnuts from can, finely chopped
4 stalks spring onion, finely chopped
1 cup celery, finely chopped
SEASONING:
2 teaspoons salt
¼ teaspoon white pepper
2 teaspoons sugar
2 teaspoons light soy sauce
½ teaspoon sesame oil
2 tablespoons cornflour
1 tablespoon peanut oil
METHOD:
Combine all Mince Filling ingredients together in a mixing bowl.
Make the Seasoning combining all ingredients together in a small bowl, then add to the mince filling and thoroughly beat the mixture.
Refrigerate the finished mince filling for about 30 minutes before wrapping in the won ton skins.
To make a (filled) Dim Sim, hold the won ton skin in the palm of your hand and place 1 teaspoon of the filling into the centre. Cup your hand around the wrappers and gently squeeze the sides up.
Carefully push the top of the filling downwards to pack, leaving a little of it visible at the opening of the dim sim (add a little more filling if necessary). Slightly flatten the base by lightly taping on the surface of your bench, then transfer to a lightly-oiled plate. Repeat the process until all wrappers are made into dim sims.
Prepare your wok for steaming. Insert steaming rack (a round cake rack or similar will do). Add boiling water to the wok with its level just below the base of the rack. Place the plate containing the dim sims onto the rack, cover with lid and steam for 20 minutes. Serve with soy or chilli sauce.
Recipe from GMA with Bert Newton
BY ELIZABETH CHONG 22/3/05
INGREDIENTS:
I pkt won ton wrappers, large size (available in Asian Grocers)
MINCE FILLING:
500g minced pork
½ cup shredded cabbage – cooked and liquid squeezed out
½ cup water chestnuts from can, finely chopped
4 stalks spring onion, finely chopped
1 cup celery, finely chopped
SEASONING:
2 teaspoons salt
¼ teaspoon white pepper
2 teaspoons sugar
2 teaspoons light soy sauce
½ teaspoon sesame oil
2 tablespoons cornflour
1 tablespoon peanut oil
METHOD:
Combine all Mince Filling ingredients together in a mixing bowl.
Make the Seasoning combining all ingredients together in a small bowl, then add to the mince filling and thoroughly beat the mixture.
Refrigerate the finished mince filling for about 30 minutes before wrapping in the won ton skins.
To make a (filled) Dim Sim, hold the won ton skin in the palm of your hand and place 1 teaspoon of the filling into the centre. Cup your hand around the wrappers and gently squeeze the sides up.
Carefully push the top of the filling downwards to pack, leaving a little of it visible at the opening of the dim sim (add a little more filling if necessary). Slightly flatten the base by lightly taping on the surface of your bench, then transfer to a lightly-oiled plate. Repeat the process until all wrappers are made into dim sims.
Prepare your wok for steaming. Insert steaming rack (a round cake rack or similar will do). Add boiling water to the wok with its level just below the base of the rack. Place the plate containing the dim sims onto the rack, cover with lid and steam for 20 minutes. Serve with soy or chilli sauce.