Weekend Cookbook: Dim Sims

I didn't try Yum Cha until I was at least 25, maybe even older, but when I did I was hooked. It is amazing and so much fun. I love the little trolleys filled with bamboo steamers containing all sorts of delicious food that arrive at my table. I want to say yes to everything and often eat much more than I need to. I recently told my husband that it was time for us to go to Yum Cha to which he replied "We are going to Yum Cha for a work meeting this week". I tried to get an invite, but sadly they changed plans so I was left with a massive craving and no plans to satisfy it.

Lucky for me, my friend and I were planning a cooking day. I decided that we would have a Yum Cha style lunch and attempted Dim Sim and Steamed Pork Buns. Today I want to share the Dim Sim recipe as it was delicious. I actually think I could live on them they are so good.

Dim Sims

150g medium green prawns, peeled and deveined

250g pork mince

1 small carrot, finely chopped (or grated)

1 cup of finely shredded Chinese cabbage

1 small onion, finely chopped

2cm piece of fresh ginger, grated

1 egg, beaten

1 tablespoon of soy sauce

1 teaspoon of sesame oil

2 teaspoons of cornflour

24 gow gee wrappers

11.      Finely chop prawns and place into a bowl. Add pork, carrot, cabbage, onion and ginger. Mix to combine. Whisk together egg, soy, sauce, oil and cornflour in a jug. Pour over meat mixture and mix well.

2.      Place a teaspoonful of mixture onto the centre of each gow gee wrapper. Gently press wrappers around the filling, pleating the edges together and leaving the tops open.

3.      Pour water into a wok or saucepan until it is 1/3 full. Bring to the boil and place a bamboo streamer lined with baking paper over the water (make sure it doesn’t touch the water). Cover with the lid and steam for 15 minutes or until cooked through. Serve alone or with a dipping sauce.

What have you been cooking this week?

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