Armed with my steamer, and some wonton wrappers, Miss Alex S and I set about making some very tasty steamed wontons. As our first attempt at dimsum goes, they were actually very tasty. A couple more attempts and we'll be well away. They're probably not the most authentic, but they're tasty. The only downside is that you have to eat them in stages. You can only steam so many at once!
You'll need (for about 20 dimsum):
- 150g prawns, all mushed up (we also made some with chicken cut into tiny pieces)
- 1/2 tin water chestnuts, chopped
- 1/2 chilli
- 1 spring onion
- Handful of coriander stalks, finely chopped
- 1Tsp soy sauce
- Dash fish sauce
- Salt and pepper
- Splash of water
- Wonton wrappers
- Mash everything together making sure you've got it all mixed up. Add water if necessary - once you put the filling on the wonton wrappers it should stay put.
- Pop a teaspoon of the mixture on a wonton wrapper. Don't be tempted to overfill - they'll get too heavy and break when you lift them out of the steamer.
- Dab a little milk on the edges of the wrapper, and fold up, squishing all the edges together.
- Put some greaseproof paper in the bottom of your steamer and rest over a pan of boiling water. Two things: Steam is hot, don't burn yourself like I did. And make sure you don't let the pan burn dry, you'll set off the smoke alarm. Ooops.
- Add the dimsum carefully, making sure none of them are touching. Pop the lid on and leave for about ten minutes.
- Remove from the heat, lift out carefully and munch them all immediately. The soy and fish sauce makes a little broth in the parcel, but if they need it, dip in more soy sauce or a chilli dip.
- Start the process all over again until you're full up. Wish I'd bought more steamers though. The whole stop start process wasn't very fun. They stack together, right?