Pork Dim Sum #SundaySupper

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

250g (1/2 lb) ounces ground pork
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).

Arrange pouches in the bamboo basket (it is best if they don’t touch each other).

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.

Pork Dim Sum
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 35-40
 

Ingredients
  • 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

Instructions
  1. 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.
  2. 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).
  3. 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.

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30 Responses to Pork Dim Sum #SundaySupper

  1. Stacy says:

    Wow! One thousand wrappers. I am so impressed. Your little pork packages look delicious, Laura. Best of all, and you probably know this, but they can be frozen for later and steamed (or dropped in broth for soup) with no loss of flavor. Wish I had a plateful of those wonderful morsels right now! Yum!

  2. Katy says:

    I have never made my own dim sum, but it looks like a lot of fun, I may have to try it!

  3. Wow! Making dim sum has always seemed so complicated to me, but I’ve always wanted to try making them myself. I guess this is my next challenge. Your dim sum turned out so beautifully and picture perfect!

  4. I want these for brunch! This is new to me, too, and a great choice for #SundaySupper!

  5. Wow, awesome recipe! Your pork dim sum looks restaurant style, I love it!!

  6. Renee says:

    One of the things I always looked forward to on my trips to San Francisco is having dim sum. There isn’t any really good places to get it near my home. I’ve always wanted to tackle it too. Thanks for the inspiration and nudge.

  7. Wow – these little bundles of goodness look SO good! I’ll have to give these a try!

  8. We seriously eat these once a month. And no, I’m not joking. LOOOOVE potstickers!

  9. Soni says:

    Ooh I love dimsum and yours look so professional!Love the flavors and you’ve also reminded me to take out my bamboo steamer that’s been sitting unused for a long time :)

  10. I have never tried dim sum but I am totally craving it! Awesome recipe.

  11. Tara says:

    Oh how I love these!! Yummy!! 1000 wrappers are going to keep you busy girl!!

  12. Diana @GourmetDrizzles says:

    I could eat dim sum every day… thanks for this awesome recipe! I am investing in a bamboo basket this week!!! ;-)

  13. Oh my gosh, ONE THOUSAND WRAPPERS. I love it. Dim sum is on my food bucket list too, and there’s an asian market attached to a sushi place nearby. I’ll see if maybe I can just get a pack of 50 or something ;)

  14. 1000 wrappers – holy cow that’s awesome! You are gonna be busy ;) And don’t gasp, but…I have NEVER had Dim Sum! I’m ashamed. And hungry. These sound amazing.

  15. Hezzi-D says:

    I love dim sum! I’ve got to try this one, it looks so yummy!

  16. How fun is this?! Now I have to add dim sum to my to make list!

  17. Thank you, Laura for clearing up the shroud of mystery around dim sum. After reading your recipe and seeing your photos, I do believe this Ninja Baker could very well produce some lovely dim sum!

  18. That’s a lot of wrappers! If you need some help eating them… These little dumplings look yummy!

  19. I love this ambitious project you took on! They look perfect to me – really just perfect!! Great job.

  20. This looks excellent! And 1000 wrappers?? I can’t wait to see what you come up with to use up those wrappers! :-)

  21. Love these little bits of goodness!! I love making Chinese food at home!! I must try these! Thanks for sharing Momma!

  22. Liz says:

    Your filling sounds marvelous! Beautiful dim sum!

  23. I love this style of food, but never thought about making it at home. You made it look way easy too! I can’t wait to try. I also can’t wait to see what other recipes you come up with for all those wonton wrappers! What an adventure!

  24. This is something I want to try at home, though I don´t think I actually ever had any. But they sound so good, and I want to make more steamed recipes with dough in them. The filling is wonderful! Are these the ones that appear in Working Girl?

  25. I have never tried dim sum. But now I’m really curious. These look delicious!

  26. I love dim sum, its so cute! Great job on it!

  27. Laura, I’m totally impressed! I’m Chinese and I’d never be brave enough to make my own dumplings (the wrapping freaks me out – I know they’d turn out all deformed looking). Yours look perfect. Now you can use up all 1000 of those wrappers you bought, ;)

  28. Susan says:

    That’s a lot of wrappers, so I think you are set anytime your dim sum craving sets. I too love dim sum and these dumplings are great.

  29. Bea says:

    These sound amazing & like something I can do :) I look forward to see all te other dishes you will come up with to use up the small packet of wonton wrappers :)

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