This week Sunday Supper are tackling food adventures, either in the form of a difficult recipe or a new cuisine. I chose my recipe for two reasons, one I have always wanted to make dim sum at home. I have such wonderful memories of going out for dim sum on Sunday’s when we lived in Hong Kong. If you are unfamiliar with Dim Sum it is a style of Cantonese food that is prepared as small bite-sized or individual portions. It is traditionally served in small bamboo steamer baskets or on small plates.
The second reason I chose this recipe is because I did a silly thing. I go the the Chinese Supermarket in a near by city and stock up on ingredients. I cook a lot of Chinese food so it is much cheaper for me to stock up there. But the other day I over did my saving money when I bought a package of frozen won ton wrappers that had 1000 wrappers in it. Yes it was cheaper per 100g but now I have TONS of wrappers.
But hey that just means I get to be very creative in order to get through all of them. And I am so excited to share this recipe with you as it is something that has been on my to make bucket list for a long time. If you don’t have a bamboo steamer just line a regular steamer with a damp tea towel. Normally dum sum would be served with several other types of dim sum, as dim sum refers to the way the food as been prepared rather then a recipe in particular. But we served this with some rice and steamed veggies.
Pork Dim Sum
2 scallions, chopped
50g (1 3/4 oz) canned bamboo shoots, drained rinsed and chopped
2 garlic cloves, minced
1 Tbsp soy sauce
2 Tbsp oyster sauce
1 Tbsp dry sherry
1 tsp sesame oil
1 tsp sugar
1 egg white, lightly beaten
4 1/2 tsp cornstarch
36 won ton skins
Place the ground pork, scallions, bamboo shoots, garlic, soy sauce, sherry, oyster sauce, sesame oil, sugar and beaten egg white in a large mixing bowl and mix until all ingredients are thoroughly combined. Stir in the cornstarch, mixing until thoroughly incorporated with the other ingredients.
Spread out the won ton skins on work counter. Place a teaspoonful of pork mixture in centre of each won ton skin and lightly brush edges with water. Bring sides of skins together in the centre of the filling, pinching firmly together (it’ll look like a little purse).
Bring a large pan of water, about an inch deep, to the boil. Place bamboo basket in the pot, cover and steam for 5 mins. Remove with tongs to a platter and steam the rest – check the water level each time.
New Expeditions (Sides, Starters & Staples)
Homemade Corn Tortillas from Pescetarian Journal
Asian Snap Peas and Peppers from Neighbor Food Blog
Easy Oven Polenta from Shockingly Delicious
Homemade Spiced Flour Tortillas from Chocolate Moosey
Naan from Hezzi-D’s Books and Cooks
Homemade Tofu from Kimchi MOM
Indian Moong Beans from Magnolia Days
Baked Lemon Coconut Risotto from Soni’s Food
Homemade Peanut Butter from Home Cooking Memories
Homemade Ricotta Cheese from Webicurean
Portuguese Chorizo Bread from Family Foodie
Savory mushroom and herb steel cut oat Risotto Foxes Love Lemons
Grand Quests (Main Dishes)
Traditional Pork Tamales from Gourmet Drizzles
Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen
Rice Burger from The Urban Mrs.
Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love
Miso-Glazed Salmon from The Foodie Patootie
Penne with Mustard and Chives from My Other City By The Bay
Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian
Spanish Baked Scallops from Momma’s Meals
Black Beans and Cheese Empanadas from Basic N Delicious
Pork Dim Sum from Small Wallet, Big Appetite
Venison Steak Gyros from Curious Cuisiniere
Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel
Vegetarian Hortobagyi Pancakes from Happy Baking Days
Caribou & Andouille Chili from The Foodie Army Wife
Escapades (Sweet Treats & Spirited Companions)
Vegan Chocolate Mousse from The Not So Cheesy Kitchen
Zebra Cake from That Skinny Chick Can Bake
Multilayer Bars from What Smells So Good?
Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog
Homemade Vanilla Marshmallows from Vintage Kitchen
Strawberry Raspberry Fruit Leather from Juanita’s Cocina
Making Macarons – FAIL! from girlichef
Macaroons from Noshing With The Nolands
Fresh Strawberry Frozen Yogurt from The Messy Baker
Bircher Muesli from Peanut Butter and Peppers
Hello Kitty Rice Krispies from The Ninja Baker
Homemade Cinnamon Rolls from In The Kitchen With KP
Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom
Ombre Mini Cakes from Daily Dish Recipes
Chocolate Dipped Madeleines from Big Bear’s Wife
Join the #SundaySupper conversation on Twitter on Sunday, April 28th to talk all about our foodie fears! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 3:00 pm AKST/7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
- 250g (1/2 lb) ounces ground pork
- 2 scallions, chopped
- 50g (1¾ oz) canned bamboo shoots, drained rinsed and chopped
- 2 garlic cloves, minced
- 1 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp dry sherry
- 1 tsp sesame oil
- 1 tsp sugar
- 1 egg white, lightly beaten
- 4½ tsp cornstarch
- 36 won ton skins
- Place the ground pork, scallions, bamboo shoots, garlic, soy sauce, sherry, oyster sauce, sesame oil, sugar and beaten egg white in a large mixing bowl and mix until all ingredients are thoroughly combined. Stir in the cornstarch, mixing until thoroughly incorporated with the other ingredients.
- Spread out the won ton skins on work counter. Place a teaspoonful of pork mixture in centre of each won ton skin and lightly brush edges with water. Bring sides of skins together in the centre of the filling, pinching firmly together (it’ll look like a little purse).
- Bring a large pan of water, about an inch deep, to the boil. Arrange pouches in the bambo basket (it is best if they don’t touch each other), cover and steam for 5 mins. Remove with tongs to a platter and steam the rest – check the water level each time.