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Steamed Dim Sum

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  Eggless wonton wrappers 1⁄4 Pound (110 Grams)
  Peas 3 Tablespoon (30-45 Milliliters)
  Lettuce leaves 5 (To Steam)
  Chicken 1⁄2 Pound, steamed and finely chopped (225 Grams)
  Firm white fish fillets 1⁄2 Pound, finely chopped (225 Grams)
  Green onion 1 , finely cut (Filling)
  Water chestnuts 1⁄3 Cup (5.33 tbs) (85 Milliliters)
  Chinese mushrooms 4 , soaked in warm water 20 minutes and finely chopped (Filling)
  Salt reduced soy sauce 3 Tablespoon (1 Tablespoon Plus 3 Tablespoons, 60 Milliliters)
  Pepper 1 Pinch (Filling)
  Dip sauce 1 Cup (16 tbs) (Filling)
  White vinegar 1 Tablespoon (Filling)

1 Mix all filling ingredients together. Place 2 -3 tsp (10-15 ml) filling in the center of each skin. Gather edges around filling in cup shape and press so that filling comes up to the edge of each skin. Place a pea on top of filling. The dim sum should have a flat base and stand upright.
2 Place a few lettuce leaves into a bamboo steamer. Arrange dim sum on top with enough space between them so they don't touch. Steam covered 20 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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