Pork Dim Sum Recipes

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PORK DIM SUM

Make and share this Pork Dim Sum recipe from Food.com.

Provided by ddav0962

Categories     Meat

Time 15m

Yield 12 wontons, 4-6 serving(s)

Number Of Ingredients 10



Pork Dim Sum image

Steps:

  • Place the ground pork, scallions, bamboo shoots, soy sauce, sherry, sesame oil, sugar and beaten egg white in a large mixing bowl and mix until all ingredients are thoroughly combined.
  • Stir in the cornstarch, mixing until thoroughly incorporated with the other ingredients.
  • Spreat out the wonton skins on work counter. Place a spoonful of pork mixture in center of each wonton skin and lightly brush edges with water.
  • Bring sides of skins together in the center of the filling, pinching firmly together (it'll look like a little purse).
  • Line a steamer with a clean, DAMP tea towel and arrange wontons inside.
  • Cover and steam for 5-7 minutes, until dim sum are cooked through.
  • Serve immediately.

14 ounces ground pork
2 scallions, chopped
1 3/4 ounces canned bamboo shoots, drained rinsed and chopped
1 tablespoon soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
2 teaspoons superfine sugar
1 egg white, lightly beaten
4 1/2 teaspoons cornstarch
24 wonton skins

PORK DIM SUM (ASIAN PORK DUMPLINGS) AND DIP

This recipe uses fresh pork, but it can be made more easily of you start with ground pork instead. The same basic recipe can also use chicken, shrimp, or vegetables instead. NOTE: You can make your own Chinese 5 spice powder by combining equal quantities of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns and blending in a spice grider.

Provided by Late Night Gourmet

Categories     Asian

Time 40m

Yield 36 serving(s)

Number Of Ingredients 13



Pork Dim Sum (Asian Pork Dumplings) and Dip image

Steps:

  • NOTE: skip to next step of you decide to use ground pork instead.
  • Trim fat from pork until there's 10 ounces of pork remaining. Cut pork into small pieces.
  • Rub pork with 1 tablespoon of Chinese 5 spice powder, 1 grated garlic clove, and 1 tablespoon of grated ginger. Allow to rest in refrigerator for at least one hour to infuse the flavor into the pork.
  • Thoroughly blend chopped Swiss chard, 2 grated garlic cloves, 2 tablespoons of grated ginger, 1 tablespoon of Chinese 5 Spice Powder, 1 tablespoon of sesame oil, 1 beaten egg, and 1 ounce of Chinkiang vinegar.
  • Cook mixture in medium-high heat pan until vegetables are soft, stirring frequently to break it up and cook evenly. Remove from heat and drain juices.
  • If using fresh pork, keep in refrigerator until ready to grind, then grind thoroughly. Cook in a medium-high pan for about 30 seconds, then flip over and cook for another 30 seconds. You just want to brown it a little bit (the steaming will finish the cooking process).
  • Blend pork with drained vegetables and cool in refrigerator while preparing the won ton wrappers.
  • Cut the corners off the wonton wrappers, stacking several at a time. If you have a circle mold, this will make things easier.
  • NOTE: use the photo that's keyed to the following steps as a guide.
  • Separate wonton wrappers and lay several out at a time on a dry surface. Wet the edges of each wrapper. Scoop 1 teaspoon of pork mixture into the middle of each wrapper. Fold wrapper over so the edges touch. Wet the outside of the dumpling along the seam. Starting at one end of the dumpling, pinch together the edge in a fan-fold pattern. Repeat for each wrapper and pork mixture.
  • Place a sheet of parchment paper over the holes of a steamer. Arrange the dumplings in the steamer so that none are touching each other. Steam dumplings for 15 minutes. Repeat for remaining dumplings.
  • Make a dipping sauce by blending 2 ounces of Chinkiang vinegar with gochujang, lime juice, fish sauce, sesame seeds, 1 teaspoon of sesame oil, and 1 teaspoon of Chinese 5 spice powder. Allow to rest for at least 15 minutes to integrate fully.

Nutrition Facts : Calories 52, Fat 2.3, SaturatedFat 0.6, Cholesterol 11.1, Sodium 68.4, Carbohydrate 5.1, Fiber 0.2, Protein 2.5

10 ounces pork butt, trimmed of fat
1 1/2 ounces swiss chard, finely chopped
2 tablespoons sesame oil
4 medium garlic cloves, grated
3 tablespoons ginger, grated
3 tablespoons Chinese five spice powder
1 egg, beaten
3 ounces Chinkiang vinegar
36 wonton wrappers
1 tablespoon gochujang
1 teaspoon lime juice
1 teaspoon fish sauce
1/4 teaspoon sesame seeds

BERGY DIM SUM #4, MOO SHOO PORK

Moo Shoo should be served with Mandarin Pancakes (Bergy Dim Sum #7). You just put a teaspoon full in a pancake roll and mmm. eat. You can also serve this with lettuce leaves!!

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7



Bergy Dim Sum #4, Moo Shoo Pork image

Steps:

  • Mix pork with the soy sauce and rest.
  • Put 6 tbsp of oil in a skillet and heat to very hot.
  • Pour in the eggsand stir fry until set.
  • Remove eggs to a platter and cut into thin strips.
  • Add remaining oil to pan, heat.
  • Add pork, mushrooms, scallions (or shallot or green onion).
  • Stir fry until pork is cooked.
  • Add egg and sugar mix well, serve hot.

Nutrition Facts : Calories 472.9, Fat 41.3, SaturatedFat 7.4, Cholesterol 350.7, Sodium 387.9, Carbohydrate 2.5, Fiber 0.4, Sugar 1.6, Protein 22.8

1/2 lb lean pork, shredded
1 tablespoon soy sauce
9 tablespoons oil
6 eggs, beaten
4 mushrooms, chopped (0r traditionally you should use dried tree ears, soaked for 20 minutes, drained and stemed)
2 shallots or 2 green onions, shredded
1/2 teaspoon sugar

BERGY DIM SUM #1, PORK & LETTUCE ROLLS

This is great served as an appetizer or part of a Dim Sum brunch. Over the next few weeks I will be submitting other recipes suitable for Dim Sum. I will name and number them "Bergy Dim Sum 1, 2 etc." Many of the recipes will be freezer friendly so it is easy on the hostess (host) on the day of the brunch Edited 13 Dec 03 It has been a while since I made this recipe and found it was a bit light in the taste so I added 3/4 tsp hot chili flakes and 2 tbsp Schezwan sauce - just right for me. Do what the recipe says the first time and then you can spice it up. Do not mince the chestnuts, shoots & crab too fine you want a bit of crunch left.

Provided by Bergy

Categories     Breakfast

Time 28m

Yield 8 Large rolls or 16 small ones

Number Of Ingredients 12



Bergy Dim Sum #1, Pork & Lettuce Rolls image

Steps:

  • Heat oil in a skillet and add minced pork, toss until dark golden brown Add mushrooms, water chestnuts, bamboo shoots,crab and shallots.
  • Toss well, cook 1 minute Combine sesame oil,oyster sauce& sherry, add to pan and toss until well combined, remove from heat.
  • Have a bowl of cleaned lettuce leaves ready.
  • When you are ready to serve this course bring the hot pork mixture and lettuce leaves to the table.
  • Everyone helps themselves to a lettuce leaf adds a heaping tbsp of the pork, rolls the leaf around the meat and Enjoy!
  • Optional: You may serve a sauce to go along with the wraps, serve on the side. Something like recipe#48345 Asian Dipping Sauce by Markthegastonome or a spicy one of your choosing

8 ounces minced pork (or chicken)
1 can crab (155g or use artificil crab al)
1/4 cup minced mushroom
6 shallots, minced
1/2 can 8 fl oz water chestnut, chopped fine
1/2 can 8 fl oz bamboo shoot, chopped fine
1 tablespoon lite olive oil
2 teaspoons sesame seed oil
1 tablespoon soy sauce
2 teaspoons oyster sauce
2 tablespoons dry sherry
8 -16 whole lettuce leaves

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