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4th July 2018

RECIPE: Ken Hom’s Dim Sum-Style Pork & Prawn Dumplings

Cooking Time 0-30 minutes

Number of Ingredients 6 to 10

Simple to make, sensational to devour

Exclusively from the kitchen of chef, author and all-round Chinese food guru Ken Hom OBE, this recipe for pork and prawn dumplings is perfect for National Dim Sum Week. Tender prawns and juicy pork intermingle within gently steamed wontons to create a super-sublime snack.

Ahead of this exciting culinary event in Chinatown London, Ken Hom reveals what tasty bites you should try sinking your teeth into when eating your way around its restaurants. “Look out for some of the most popular dim sum snacks. These include dian xin, a Mandarin form of dim sum, chung guen (spring rolls), cha siu bao (barbecue pork buns), siu mai (pork dumplings), har gau (prawn dumplings), pai gwat (short steamed spareribs) or woo kok (fried taro dumplings).”

Dim Sum-style dumplings

An how does he recommends to eat dim sum? “Enjoy dim sum like the Chinese do, between mid-morning and late afternoon, and most usually as a light, inexpensive lunch. We drink tea throughout a dim sum meal, which is why dim sum is sometimes referred to as yam cha – the Cantonese expression for drinking tea. Above all, enjoy National Dim Sum week!”

Pork and Prawn Dumplings

METHOD

1) To make the filling, begin by putting all the ingredients in a large bowl and mix together thoroughly.

2) Lay out your wonton skins and, using a teaspoon, place a small portion of the filling on each wonton skin.

3) Bring up the sides of the skin and carefully press them around the filling mixture. Leave the tops open, exposing the filling then gently tap the dumpling on the bottom to make a flat base.

4) To cook the dumplings, set up a steamer or put a rack inside a wok or large, deep saucepan. Pour in about 5 cm (2 in) of water and bring to the boil. Oil the rack or the inside of the steamer to prevent the dumplings sticking.

5) Place the dumplings on the rack or steamer. You may have to cook them in several batches.

6) Cover the pan tightly or place the steamer lid on then turn the hob heat to low and steam gently for about 20 minutes. To save time, you can use a larger steamer to cook bigger batches.

7) Serve the dumplings hot with your favourite dipping sauce like sweet chili or hoi sin. The dumplings can be reheated if necessary by steaming gently for a few minutes.

You can buy all the ingredients needed to make Ken Hom’s tasty pork and prawn dumplings from any Chinatown London supermarket like SeeWoo or Loon Fung Supermarket

 

National Dim Sum Week, 30th June-5th July 2018, click here for more information.

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