DELICIOUS DIM SUM YOU CAN MAKE AT HOME
You’re no doubt familiar with Yum Cha, the Chinese tradition of all-you-can-drink tea accompanied by trolleys of ready-to-eat bite-sized portions of food that are wheeled directly to your table for you to choose from. A little like English high tea (only with dumplings galore!), we can’t think of a better way to get our comfort-food fix as the temperature drops.
But there’s no need the brave the frigid weather for traditional Chinese fare. With this delicious and super easy Dim Sum recipe, along with our international cookware sale live on The Home this week, you can tuck in right from the comfort of home.
1 Packet Wonton Wrappers
3 medium black mushrooms
600g lean mince
1 tablespoon soy sauce
½ teaspoon sesame oil
½ teaspoon Chinese yellow wine
1 tablespoon corn flour
1 tablespoon white sugar
1 teaspoon salt
1. Soak mushrooms in hot water for 10 minutes. Cut off and discard the stem and finely dice the caps.
2. Add all marinade ingredients into bowl with pork mince. Mix well to combine.
3. Finely slice mushrooms and add to pork mixture.
4. Place one wrapper in the palm of your hand.
5. Put one teaspoon of the filling in the centre of the wrapper and squeeze the edges gently together until it looks like a money bag. Leave the top of the wrapper open.
6. Continue until all the wrappers are used
7. Steam in bamboo steamer for 10 to 15 minutes.
8. Serve hot!
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