Steamed Pork and Prawn Dim Sum

Steamed Pork and Prawn Dim Sum - Farberware Cookware
Ingredients:
18-20 wonton wrapper

Filling:
8 ounces pork loin or boneless chops trimmed (or ground pork)
7 ounces peeled raw prawns chopped
1 green onion finely sliced
2 tablespoons grated ginger
1 small carrot finely grated
1 tablespoon soy sauce
1 tablespoon lime juice
3 tablespoons rice flour or corn starch
Salt and pepper to taste

Dipping Sauce:
2 tablespoons rice wine or sherry
2 tablespoons soy sauce
1 teaspoon sugar or palm sugar
1 teaspoon finely sliced green onion

Directions
To make the dipping sauce, whisk all ingredients together until sugar is dissolved and set aside.

Dice the pork and place in a food processor. Press the pulse button until coarsely ground. Add the remaining filling ingredients and pulse a few times just to combine.

Lay a few wonton wrappers on a clean dry work surface and place a teaspoon of the filling in the centre Dampen the edges of the wrappers with water and gather the sides of each wrapper around the filling, pinching to form a shape like an open coin purse. Repeat with remaining filling and wontons.

Lightly oil the base of a bamboo steamer and place the steamer over a pan of boiling stock or water (for extra flavor, add a splash of wine, herbs, lemongrass or other aromatic).

Cover and steam the dim sum for about 6-8 minutes, or until the filling is cooked and the wrappers are tender. Serve straight away with the dipping sauce.