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One of the translations of dim sum is ‘touching the heart’. What better reason to share these delicious treats with friends?

Ingredients (makes 20 pieces – 55 min)

200g pork sausage
100g shrimps
2cm fresh ginger
20 wonton sheets
1 stalk lemongrass
1 bunch Thai basil
4 spring onions
sweet chili sauce
parchment paper
bamboo steam basket

Preparation

Remove the skin of the sausages and place the meat in a bowl, along with the finely chopped shrimps. Chop the ginger, lemongrass and Thai basil finely and add to the bowl. Chop the white parts of the spring onions and mix through. Cut the green parts into long ribbons and reserve.

Place a teaspoon of the mixture into the center of each wonton sheet and gather up the edges to make a pouch. Knot each pouch with a ribbon of the green spring onion.

Bring a cup of water to a boil in a wok. Line your bamboo steam basket with a circle of parchment paper. Place the dim sum in the basket and put the lid on. Place the basket in the wok above the boiling water, but not touching it. Steam the dim sum for 12 to 15 minutes and serve with sweet chili sauce.

This post is also available in: Dutch Spanish French German Swedish

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