Steamed Dim Sum Recipe
One morsel of this Steamed Dim Sum and you are hooked to it forever. It is a Chinese delicacy, served as Main Dish. Was it you or the fragrance of Steamed Dim Sum that you're making that has drawn me to the kitchen?, were my partner's words.
Ingredients
1/4 lb (110 g) eggless wonton wrappers
2-3 tbsp (30-45 ml) peas
Lettuce leaves, to steam
Filling
1/2 lb (225 g) chicken, steamed and finely chopped
1/2 lb (225 g) firm white fish fillets, finely chopped
1 green onion, finely cut
1/3 cup (85 ml) chopped water chestnuts
4 Chinese mushrooms, soaked in warm water 20 minutes and finely chopped
1 tbsp (15 ml) salt-reduced soy sauce
Pinch pepper
Dip Sauce
3 tbsp (45 ml) salt-reduced soy sauce
1 tbsp (15 ml) white vinegar
Directions
1 Mix all filling ingredients together. Place 2 -3 tsp (10-15 ml) filling in the center of each skin. Gather edges around filling in cup shape and press so that filling comes up to the edge of each skin. Place a pea on top of filling. The dim sum should have a flat base and stand upright.
2 Place a few lettuce leaves into a bamboo steamer. Arrange dim sum on top with enough space between them so they don't touch. Steam covered 20 minutes.
2 Place a few lettuce leaves into a bamboo steamer. Arrange dim sum on top with enough space between them so they don't touch. Steam covered 20 minutes.
