Steamed Chorizo Dim Sims Recipes

STEAMED CHORIZO DIM SIMS

Steps:

• Dice the chorizo with a knife or process briefly in a food processor. It doesn't have to be especially finely diced so a sharp knife will save some cleanup.
• Mix chorizo, garlic, ginger, onion and soy sauce well in a small bowl.
• Put around a teaspoon of mixture into the middle of each wonton. Exact amount of mixture will depend a bit on the size of the wrappers.
• Brush around the edge of each wonton wrapper as making with a little water and wrap into packages. There is probably a proper way to do this but I find the easiest is to fold left and right inwards, top and bottom inwards so it ends up square and then gently squeeze in the palm of my hand to form a rounder shape.
• They stick very easily so place baking paper into a steamer and prepare the steamer as per usual until steaming well.
• Steam for approximately 10 minutes. Because of the chorizo you really only need to warm through and not cook as long as you would with raw meat.
• Serve with sweet & sour sauce, sweet chilli, soy sauce or whatever else takes your fancy for dipping.

DIM SIMS

Steps:

• Finely chop scallions and shrimp.
• Mix with cornstarch, egg, soy sauce, sesame oil, salt, minced pork and cabbage, making sure to mix well.
• Place a teaspoon of the mixture into the center of each wrapper, pinch together at the top to form a small package.
• Heat oil and deep fry until golden brown.
• drain on absorbent paper.
• Serve with soy sauce or any other dipping sauce that you like.

DIM SIMS

Steps:

• Combine all ingredients (except dim sim skin) in a large bowl and massage together.
• Take a heaped tablespoon of mixture and wrap with the dim sim skin, sealing with a little water.
• Either deep fry at 180 degrees for approx 5 minutes, or steam for approx 5 minutes serve with sweet chilli and soy sauce for dipping.

DIM SIMS - AUSSIE STYLE

Steps:

• Make pastry first;.
• Mix flours, salt, sugar and add boiling water.
• Mix well, knead on floured bench.
• Rest before using.
• Make filling;.
• Mix meat, and seasonings by hand or pulse in a food processor. Do not over process.
• Add vegetables and mix by hand.
• Roll pastry until thin & cut into rounds; I use an egg-ring.
• Brush edge of rounds with eggwhite.
• Place 1-2 tablespoons of filling on each round & shape around filling, moulding into an attractive ball-shape; a little filling should be exposed on the top.
• Steam for 15 minutes OR Deep fry 180 c for 5-10 minutes.