Dim Sum are one of my favourite things to eat. Dim Sum, which means “food to touch the heart” is a form of dumpling indigenous to Cantonese cuisine. Rather than a specific dish, it is more of an umbrella term, very much like tapas, and it covers a variety of steamed or fried tasty savoury morsels. Intended as just a snack, these days you can often get a variety served together to form an entire meal. There are two main varieties – baozi, which are formed with a thick leavened dough bun, or jiaozi, dumpling consisting of meat and or vegetables wrapped in a thin piece of pasta-like dough. This is a recipe for the latter. 

There are endless filling recipes, and ways of folding, but the most common involve pork or prawn, and often together. The wrappers can be made with flour and a little hot water, or you can buy pre-made from your local Asian supermarket. Personally, I don’t find there to be enough of a difference in quality or taste between the bought and home made wrappers to warrant the time spent rolling and cutting. This recipe below will make you a large amount of dumplings, but they freeze well so don’t be put off by the large quantity.

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PORK AND PRAWN JIAOZI

PREP TIME

1 hr 30 mins

COOK TIME

15 mins

TOTAL TIME

1 hr 45 mins

 

Delicate Chinese dumplings filled with pork, prawn and cabbage, and flavoured with ginger and garlic with a soy and sesame dip

COURSE: Main Course

CUISINE: Chinese

SERVINGS: 50 dumplings

AUTHOR: madnad

INGREDIENTS

Dumplings

• 1 packet (50) Dim Sum/Gyozi Wrappers
• 125 g Pak Choi (Chinese Cabbage)
• 3 Spring Onions
• 200 g Raw Prawns
• 300 g Minced Pork
• 2 tablespoon Soy Sauce
• 1 tablespoon Sesame Oil
• 1 tablespoon Rice Wine
• 1 tablespoon Ginger and Garlic Paste
• 1 tablespoon Caster Sugar
• 2 teaspoon Cornflour
• Pinch Salt and Ground Black Pepper

Dipping Sauce

• 3 tablespoon Soy Sauce
• 1 tablespoon Rice Wine
• ½ teaspoon Sesame Oil
• 1 Spring Onion finely sliced

INSTRUCTIONS

1. Ensure the wrappers are defrosted

2. Cut the root off the pak choi to separate the leaves. If you want the dumplings less bitter, cut some of the green off. Place in a food processor with the spring onion and pulse until finely chopped. 

3. Add in the remaining filling ingredients, and pulse until everything is well combined

4. Using a pastry brush, brush a little water around the outer 1cm of the wrapper. Spoon a level teaspoon full of the filling into the middle of a wrapper, and fold one side over to form a half moon shape

5. Either crimp with a fork, or pinch and pleat with your fingers until completely sealed. Place on an oiled baking sheet while you prepare the rest

   

6. When ready to cook, place the dumplings in steamer baskets lined with dim sum paper to prevent them sticking. Place the basket in your wok over boiling water and steam for 15 minutes

7. For the dip, mix the ingredients together and serve in a small bowl along side the dumplings

RECIPE NOTES

If you want to freeze the dumplings, place the oiled baking tray directly into the freezer for a couple of hours, then transfer the frozen dumplings into freezer bags in portions. Use within 3 months.