Fragrant Dim Sum



For 24 Dim Sum



24 Chinese ravioli sheets also called Won-Ton (Asian shops)
300 g pork & beef mince

75g bamboo shoots
75 g water chestnut, diced
½ carrot, grated
3 black mushrooms
1 tbsp finely chopped fresh ginger
1 tbsp lemongrass, finely chopped
1 tbsp garlic, finely chopped

2 spring onions, finely chopped
2 tbsp soy sauce
1 tbsp rice wine (or white wine)
1 tsp sesame oil



1) Put the dry mushrooms in cold water for 30 minutes then dry and thinly chop. Thinly
chop the bamboo shoots.


2) In a large bowl, mix the mince with mushrooms, bamboo shoots, water chestnuts and grated
carrot. Add the chopped ginger, spring onions, lemongrass, garlic and the soy sauce, rice wine, sesame
oil, pepper then blend together.


3) Spread one ravioli sheet and put one big spoon of the preparation on it. Bring the sides up so that they wrap around the preparation. Leave it to cool at least 1 hour in the fridge. Steam for 20 minutes.


Tip : can be frozen raw and steamed later…



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