Chinese Dim Sum or Wonton
Chinese Dim Sum or Wonton is generally considered Cantonese, although other varieties exist. Dim sum dishes are usually served with tea and together form a full tea brunch. It is prepared as small bite-sized portions of food served in small steamer baskets or on a small plate.
|1 package of dumpling wrappers, pot sticker wrappers or Wonton wrappers|
|16 oz (450 gram) of ground pork, or shrimp, or tofu, or chicken (1/2 shrimp and 1/2 pork)|
|2 cups of Napa cabbage minced (squeeze the liquid off the Napa with a bit of salt so your dumplings won't get soggy.)|
|3 green onions or chives, minced|
|1 to 2 tablespoon of minced ginger|
|1/4 cup of minced bamboo for Wonton (if you don’t like bamboo don’t put it)|
|1/4 cup of white onion minced|
|1 tablespoon of garlic minced|
|1 tablespoon of soy sauce|
|1 tablespoon of oyster sauce|
|1 tablespon of rice wine or white wine|
|1 tablespoon of sesame oil or less up to you (sesame oil has strong flavor)|
|2 tablespoon of cornstarch (this will make it sticky)|
|Mix everything in a bowl and set aside.|
|2 tablespoon of soy sauce|
|2 tablespoon of hoisin sauce|
|1 tablespoon of rice vinegar or vinegar|
|1 teaspoon of chili sauce|
|1 to 2 tablespoon of water to thin the sauce|
|1/2 teaspoon of sesame seeds for garnish|
|Mix everything together ahead of time keep in the refrigerator so it will taste better. Adjust to your taste.|
Directions to make Chinese Dim Sum or Wonton
- Put one teaspoon of the filling in the middle of the wrapper seal edges with water then fold to a triangle or you can do it like tortellini ( you can do half moon or whatever you know how to do it)
- In a fry pan with cover on medium heat, heat 2 T of oil and arrange your dumpling in the fry pan, fry the dumplings until brown then add ½ cup of water or chicken broth into your pan cover and steam for 5 minutes or until water is gone. Let cool before take out of the pan and serve warm with dipping sauce.
- Some dumpling skin you can boil (only the homemade skin not store bought). Boil the water and put the dumpling, when the dumpling is boiling add 1 cup of cold water and continue to boil, when the dumpling is done it is float to the top. Take out and serve warm. If you make dumpling soup add it to your broth.
- If you have a steamer you can steam your dumpling. Line each dumpling on the steamer make sure they not touching so it won’t stick together. Steam your dumpling for 20 minutes. Turn the heat off and let the dumpling cool down before take it out of the steamer.
- Wonton is best to deep fry and makes wonton soup (because the skin is thicker) for deep fry wonton you serve with Thai Sweet and Chilies sauce.
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Serving Size: 3
Calories Per Serving: 462