Steamed Dim Sum
|Firm bean curd||1⁄2 Pound, finely chopped (225 Gram)|
|Soybeans||1⁄4 Pound, cooked and mashed (110 Gram)|
|Green onion||1 , finely chopped|
|Chopped fresh coriander||15 Milliliter (1 Tablespoon)|
|Celery||45 Milliliter, finely chopped (3 Tablespoon)|
|Chinese mushrooms||2 , soaked in warm water 20 minutes and chopped|
|Soy sauce||2 Teaspoon|
|Sesame oil||1⁄4 Teaspoon (1 Milliliter)|
1 Combine all filling ingredients. Place 2 tsp (10 mL) filling onto each wonton wrapper. Gather outer edges of skin around filling in a cup shape. Press gently so that filling rises to the top of wrapper. The base should be flat.
2 Place a lettuce leaf in steamer. Arrange dim sum on top, leaving space between each to prevent sticking.
3 Steam 10 minutes. Serve with soy vinegar dip.