Name: Chinese Dim Sum or Wonton
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 3
Ingredients: 1 package of dumpling wrappers, pot sticker wrappers or Wonton wrappers; 16 oz (450 gram) of ground pork, or shrimp, or tofu, or chicken (1/2 shrimp and 1/2 pork); 2 cups of Napa cabbage minced (squeeze the liquid off the Napa with a bit of salt so your dumplings won't get soggy.); 3 green onions or chives, minced; 1 to 2 tablespoon of minced ginger; 1/4 cup of minced bamboo for Wonton (if you don’t like bamboo don’t put it); 1/4 cup of white onion minced; 1 tablespoon of garlic minced; 1 tablespoon of soy sauce; 1 tablespoon of oyster sauce; 1 tablespon of rice wine or white wine; 1 tablespoon of sesame oil or less up to you (sesame oil has strong flavor); 2 tablespoon of cornstarch (this will make it sticky); Mix everything in a bowl and set aside.; 2 tablespoon of soy sauce; 2 tablespoon of hoisin sauce; 1 tablespoon of rice vinegar or vinegar; 1 teaspoon of chili sauce; 1 to 2 tablespoon of water to thin the sauce; 1/2 teaspoon of sesame seeds for garnish; Mix everything together ahead of time keep in the refrigerator so it will taste better. Adjust to your taste.

Chinese Dim Sum or Wonton

Chinese Dim Sum or Wonton is a popular Cantonese dish known for its small, bite-sized portions of food. It is traditionally served with tea, forming a delightful tea brunch. The dish is prepared using dumpling wrappers, pot sticker wrappers, or Wonton wrappers, offering flexibility in choice. The filling can be made with ground pork, shrimp, tofu, or chicken, allowing for various flavor profiles. Additional ingredients like minced Napa cabbage, green onions, ginger, bamboo shoots (optional), garlic, soy sauce, oyster sauce, rice wine, sesame oil, and cornstarch are combined to create a flavorful and well-balanced mixture.

To assemble the Dim Sum or Wonton, a teaspoon of the filling is placed in the center of the wrapper, and the edges are sealed with water. The wrapper can be folded into a triangle or shaped like tortellini, providing different presentation options. Cooking methods vary, including frying in a pan, boiling (for homemade skin only), or steaming. If frying, the dumplings are browned in a pan with oil before adding water or chicken broth, then covered and steamed until the liquid is absorbed.

A delectable dipping sauce complements the dish, made with soy sauce, hoisin sauce, rice vinegar, chili sauce, and water for desired consistency. Sesame seeds are added for a finishing touch. The sauce can be prepared ahead of time and stored in the refrigerator for enhanced flavor. Depending on personal preference, adjustments can be made to suit individual taste preferences.

For those who prefer a different texture, Wonton can be deep-fried and used in soups, owing to its thicker skin. Deep-fried Wonton pairs beautifully with Thai Sweet and Chili sauce. The recipe encourages creativity in shaping and cooking methods, allowing for a customized Dim Sum or Wonton experience. Ultimately, the dish promises a delightful culinary adventure, providing an opportunity to savor the authentic flavors of Chinese cuisine.

Ingredients

1 package of dumpling wrappers, pot sticker wrappers or Wonton wrappers
16 oz (450 gram) of ground pork, or shrimp, or tofu, or chicken (1/2 shrimp and 1/2 pork)
2 cups of Napa cabbage minced (squeeze the liquid off the Napa with a bit of salt so your dumplings won't get soggy.)
3 green onions or chives, minced
1 to 2 tablespoon of minced ginger
1/4 cup of minced bamboo for Wonton (if you don’t like bamboo don’t put it)
1/4 cup of white onion minced
1 tablespoon of garlic minced
1 tablespoon of soy sauce
1 tablespoon of oyster sauce
1 tablespon of rice wine or white wine
1 tablespoon of sesame oil or less up to you (sesame oil has strong flavor)
2 tablespoon of cornstarch (this will make it sticky)
Mix everything in a bowl and set aside.

Dipping sauce

2 tablespoon of soy sauce
2 tablespoon of hoisin sauce
1 tablespoon of rice vinegar or vinegar
1 teaspoon of chili sauce
1 to 2 tablespoon of water to thin the sauce
1/2 teaspoon of sesame seeds for garnish
Mix everything together ahead of time keep in the refrigerator so it will taste better. Adjust to your taste.

Directions to make Chinese Dim Sum or Wonton

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.

Please Enjoy

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