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Dough
1 cup wheat starch
2/3 cup tapioca starch
1/2 tsp. salt
1 cup boiling water
2 tsp. oil
Filling
1 LB pork butt, minced
12 water chestnuts minced
1 spring onion, minced
4 Chinese black mushrooms, soaked and minced
1 tbs. sugar
1 tsp. salt
1/4 tsp. white pepper
1 tbs. cornstarch
2 tsp. light soy sauce
2 tbs. sherry or rice wine
1 tbs. sugar
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Pork Dim Sum
Heat a small amount of oil in a wok and fry the pork, mushrooms and chestnuts together
until nearly cooked. Add the other ingredients and cook, stirring until the sauce thickens.
Set aside to cool before using it as a filling.
Mix the dry dough ingredients thoroughly, then add the water and stir until a dough mixture
forms. Cover and let stand for fifteen minutes. Knead the dough on an oiled surface for five
minutes. Roll the dough out as thinly as possible and cut into rounds about three inches in
diameter. To make the bonnets, pinch each round at three evenly spaced points on the edge to
form pleats, the result of which will produce a little pouch. Fill each pouch with a teaspoon
of filling. Pinch the edge as many times as needed to make enough pleats to close the pouch.
Place the bonnets in a lightly oiled cake or pie pan, pleats up, and then into a steamer for
fifteen minutes.
Related Reading
Try the Shrimp Dim Sum recipe
Lonely Planet (Lonely Planet World Food Guides)
by Richard Sterling, Elizabeth Chong
Our Price: $11.19
You Save: $2.80 (20%)
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