Ingredients
- 1 spring onion
- 2 cloves of garlic
- 30 g ginger
- 250 g minced meat (beef/pork)
- 1 tbs rice wine (or dry sherry)
- 2 tbs sesame oil
- 6 tbs soy sauce
- 2 ts sugar
- 1/2 ts salt
- pepper
- 3 tbs olive oil
- 24 fresh wonton skins
- flour for handling
Preparation
1. Clean the spring onion and cut into pieces, peel the garlic and ginger. Finely chop the spring onion with half the garlic and ginger in the Quick Cut.
2. Mix with the minced meat, rice wine, one tablespoon each of soy sauce and sesame oil, one teaspoon of sugar and the salt as well as a little pepper. Cover the filling and let chill for 1 hour.
3. For the sauce, finely chop the remaining garlic and ginger in the Quick Cut and mix with five tablespoons of soy sauce, one teaspoon of sugar, one tablespoon of sesame oil as well as two tablespoons of olive oil.
4. Lay out the wonton skins on a floured work surface, distribute the filling on to the skins, fold up the edges around the filling so that little sacks are produced. Cover the completed dim sum with a sheet of damp paper towel so that they cannot dry out.
5. Place about 150 ml of water in a pot, grease the sieve insert and the Softiera insert and distribute the dim sum on these. Place inserts in or on the pot and close with the EasyQuick with 24 cm sealing ring.
6. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 6 minutes in the Steam area.
7. Serve the dim sum with the sauce.
Tip
- The wonton skins can be obtained in well stocked supermarkets or in Chinese food stores.
This recipe has been tested and approved by AMC.
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