Chinese Dim Sum or Wonton is generally considered Cantonese, although other varieties exist. Dim sum dishes are usually served with tea and together form a full tea brunch. It is prepared as small bite-sized portions of food served in small steamer baskets or on a small plate.
Chinese Dim Sum or Wonton
Chinese Dim Sum or Wonton is generally considered Cantonese, although other varieties exist. Dim sum dishes are usually served with tea and together form a full tea brunch. It is prepared as small bite-sized portions of food served in small steamer baskets or on a small plate.
3
servings30
minutes40
minutes462
kcal1
hour10
minutesIngredients
1 package 1 dumpling wrappers, pot sticker wrappers or Wonton wrappers
16 oz 16 (450 gram) of ground pork, or shrimp, or tofu, or chicken (1/2 shrimp and 1/2 pork)
2 cups 2 Napa cabbage minced (squeeze the liquid off the Napa with a bit of salt so your dumplings won’t get soggy.)
3 3 green onions or chives, minced
1 1 to 2 tablespoon of minced ginger
1/4 cup 1/4 minced bamboo for Wonton (if you don’t like bamboo don’t put it)
1/4 cup 1/4 white onion minced
1 tablespoon 1 garlic minced
1 tablespoon 1 soy sauce
1 tablespoon 1 oyster sauce
1 1 tablespon of rice wine or white wine
1 tablespoon 1 sesame oil or less up to you (sesame oil has strong flavor)
2 tablespoon 2 cornstarch (this will make it sticky)
Mix everything in a bowl and set aside.
- Dipping sauce
2 tablespoon 2 soy sauce
2 tablespoon 2 hoisin sauce
1 tablespoon 1 rice vinegar or vinegar
1 teaspoon 1 chili sauce
1 1 to 2 tablespoon of water to thin the sauce
1/2 teaspoon 1/2 sesame seeds for garnish
Mix everything together ahead of time keep in the refrigerator so it will taste better. Adjust to your taste.
Directions
- Put one teaspoon of the filling in the middle of the wrapper seal edges with water then fold to a triangle or you can do it like tortellini ( you can do half moon or whatever you know how to do it)
- In a fry pan with cover on medium heat, heat 2 T of oil and arrange your dumpling in the fry pan, fry the dumplings until brown then add ½ cup of water or chicken broth into your pan cover and steam for 5 minutes or until water is gone. Let cool before take out of the pan and serve warm with dipping sauce.
- Some dumpling skin you can boil (only the homemade skin not store bought). Boil the water and put the dumpling, when the dumpling is boiling add 1 cup of cold water and continue to boil, when the dumpling is done it is float to the top. Take out and serve warm. If you make dumpling soup add it to your broth.
- If you have a steamer you can steam your dumpling. Line each dumpling on the steamer make sure they not touching so it won’t stick together. Steam your dumpling for 20 minutes. Turn the heat off and let the dumpling cool down before take it out of the steamer.
- Wonton is best to deep fry and makes wonton soup (because the skin is thicker) for deep fry wonton you serve with Thai Sweet and Chilies sauce.
Recipe Video
Notes
- Chinese Dim Sum or Wonton is generally considered Cantonese, although other varieties exist. Dim sum dishes are usually served with tea and together form a full tea brunch. It is prepared as small bite-sized portions of food served in small steamer baskets or on a small plate.
Nutrition Facts
- Serving Size: 3g
- Calories: 462kcal
- Carbohydrates: 30g
- Protein: 44g
- Fat: 20g
- Saturated Fat: 4g
- Cholesterol: 110mg
- Sodium: 618mg
- Fiber: 3g
- Sugar: 3g
