Steamed Dim Sum
|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.