Easy homemade dim sum

Easy homemade dim sum

By
From
How to Cook Healthily
Serves
2
Photographer
Issy Croker

I absolutely adore dim sum (lunch time in Hong Kong is something I will never forget) and a huge proportion of dim sum are actually steamed. You can make so many amazing varieties by buying ready-made dumpling or wonton skins from a Chinese supermarket or online. Play with all types of fillings and combinations.

Ingredients

Quantity Ingredient
250g king prawns, ideally raw, but cooked are fine, and roughly chopped
small bunch coriander
1/4 teaspoon minced ginger
1/4 teaspoon green curry paste
2 spring onions, finely chopped
16 ready-made wonton/dumpling skins
sea salt

Method

  1. Place the chopped prawns (shrimp) in a bowl and tear the coriander (cilantro) leaves into the bowl. Add the ginger, curry paste, spring onions (scallions) and a pinch of salt, and mix well.
  2. Lay the wonton skins on a dry surface and place a teaspoonful of the prawn mixture in the centre of each. Fold over the skin and pinch the edges together to create a parcel. Prick one side to allow air to circulate and escape.
  3. Place the parcels on an oiled steamer tray and steam for 4–5 minutes, until the prawns are fully cooked.

Note

  • Steaming

    Fish and seafood

    Perfect for dinner
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