Consuming Passions - Worldwide Events Managers

Pork Dim Sum

Serves: 6

Notes

Steaming is one of the most efficient ways of cooking, keeping foods moist while the flavours are contained. This recipe is for little parcels of pork, vegetables and spices steamed over chicken consommé and then served in it.

Ingredients

• 300g lean pork (leg steak or schnitzel), finely minced
• 1/2 cup grated carrot
• 1/2 cup grated Chinese cabbage
• 1 Tbsp onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 tsp sesame oil
• Pepper
• 1 Tbsp coriander, finely chopped
• 2 egg whites
• 24 wonton wrappers
• 1 litre chicken consommé (commercial or chicken stock)
• Chopped spring onion and finely sliced capsicum for garnish

Method

In a mixing bowl combine the pork, vegetables, spices, sesame oil and coriander. In a separate bowl, whisk egg whites till stiff peaks form. Fold 2/3 of the egg white into the meat mixture, reserving the remaining egg white for sealing the parcels. Spread out 12 wonton wrappers on clean surface, floured work bench or tea towel. Brush each one with egg white. Put teaspoonful of mixture in centre of each wonton. Bring up sides and squeeze together to seal little parcels. Repeat with other 12 parcels. Boil the chicken consommé. Place few wontons at a time on cabbage leaf in steamer and steam 15 minutes. Serve in chicken stock garnished with spring onion and capsicum.