April 21, 2018
Snacks, Shellfish, Shrimp,
Alcohol, Vegetables, Carrot, Appetizers, Chinese, Entertaining, Game/Sports Day, Ladies Luncheon, Steam, Wine more
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"From our Sunday newspaper The Sunday Times. Times are estimated."
Squeeze excess water from mushrooms and discard stems and chop rest finely and put all the filling ingredients in a big bowl and mix well - Dim sum chefs tend to stir the mixture in one direction 20 times.
Cover with cling wrap and refrigerate for 20 minutes to marinate and set.
To make the dumplings, place a teaspoon of filling in the centre of each wonton wrapper and then bring up the sides and gently squeeze to hold the filling.
Smooth the filling on top with a knife and tap bottom gently on work bench so that it will stand upright in the steaming process.
Add a pinch of carrot on top of the filling and set aside.
To cook the dumplings, line a bamboo steamer with non-stick paper and make a few tiny slits for steam to rise through.
Alternatively brush steamer lightly with oil.
Steam dumpling in batches, for 8 to 10 minutes or until cooked through and serve at once.
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