Shrimp and Pork Dim Sum
|Raw shrimp||1⁄2 Pound, peeled (225 Gram)|
|Lean pork||1⁄2 Pound, ground (225 Gram)|
|Pork fat||60 Milliliter, finely chopped (4 Tablespoon)|
|Chinese mushrooms||3 , soaked in warm water 20 minutes|
|Bamboo shoots/1/2 carrot, shredded||2 Ounce, diced (60 Gram)|
|Oyster sauce||45 Milliliter (3 Tablespoon)|
|Salt||5 Milliliter (1 Teaspoon)|
|Sugar||10 Milliliter (2 Teaspoon)|
|Light soy sauce||10 Milliliter (2 Teaspoon)|
|Sesame oil||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Pepper||1 Milliliter (1/2 Teaspoon)|
|Cornstarch||5 Milliliter (1 Teaspoon)|
|Water||60 Milliliter (1/2 Cup)|
|Baking soda||5 Milliliter (1 Teaspoon)|
1 Wash and devein shrimp and pat dry. Dice and put into mixing bowl. Add ground pork and pork fat, mushrooms without stems and bamboo shoots. Pound until firm. Add seasonings and pound again until seasonings are well mixed.
2 Put 2 tsp (10 mL) of filling in each wonton skin. Holding the wrapper in one hand, squeeze the wrapper around the filling in a basket shape . Using a knife, flatten the top.
3 Put dim sum in a greased steamer or on a plate. Steam over high heat for 10 minutes.