Kent enjoys Dim Sum. The last time I made this was 2013!! The reason is because it may be simple but it is time consuming. Sometimes I am lazy. I guess 5 years is being really lazy. This time I used all the filling which ended up being 48 wonton skins. It took 2 hours between filling and steaming. They were delicious. You could use duck sauce or sweet/hot chili sauce for dipping.
Pork Dim Sum
1 pound ground pork
3 green onions, chopped
1 carrot, shredded
1/4 cup chopped cabbage (any cabbage will do. Of course, Napa would be first choice. Today all I had was red cabbage and it was just fine.)
1 teaspoon fresh ginger (if you don’t have try 1/2 teaspoon of ground ginger)
1 Tablespoon soy sauce
1 Tablespoon sherry vinegar (you can use rice vinegar)
1 Tablespoon sesame oil
2 teaspoons sugar
1/2 teaspoon sea salt
1 egg white, lightly beaten
4 1/2 teaspoons cornstarch
1. Place ground pork, green onions, shredded carrots, chopped cabbage, ginger soy sauce, sherry or rice vinegar, sesame oil, sugar, salt and beaten egg white in a large mixing bowl. Mix until all ingredients are combined.
2. Stir in cornstarch, mixing until completely incorporated with the other ingredients.
3. Spread out wonton skins on your counter. Place a heaping teaspoonful of pork mixture in center of each wonton skin. Lightly brush edges with water. Bring sides of skins together in the center of the filling. Pinching firmly together (it will look like a little purse).
4. I placed the dim sum on a parchment paper lined baking sheet and covered with a damp cloth while I continued to fill the skins. That way they won’t dry out.
5. Line a steamer with a clean, DAMP tea towel (or you can use lettuce or cabbage leaves) and arrange wontons inside.
6. Cover and steam for 5-7 minutes, until dim sum are cooked through. Serve immediately.
You can always do a few at a time and then freeze the filling for later. You can also freeze the wonton skins.