Dim Sum: Your Recipe, My Kitchen

I am not sure what I really made.  Are they dim sum?  Are they steamed pot stickers?  Are they gyoza?  I really don’t know enough about real Asian food to know.  I took a recipe for pot stickers, changed it and then I steamed them in my bamboo steamer.  What does that make them?  We thought it made them delicious.  I think I will stick with Dim Sum because that means “snack.”  It seems safe.
Dim Sum Steamed Dumplings
(third cousin once removed to this recipe on Cooking with the Junior League)

Dim Sum: Your Recipe, My Kitchen
  • 1 pound ground pork
  • 1 package coleslaw mix
  • 2 tsp freshly grated ginger
  • 1 tsp Chinese 5 star spice
  • 1 tsp fish sauce
  • 1 Tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tsp onion powder (because I had no scallions)
  • 1 48 count package won ton wrappers
  1. In a large bowl, thoroughly stir together all ingredients except the wrappers. Spoon a small amount of filling onto the middle of each wrapper.
  2. Dip your finger in water and moisten the edges of the wrappers.
  3. Fold over one corner to the opposite corner and press together firmly.
  4. Bring the opposite corners down to meet each other and press together again (the directions were on the wrapper package).
  5. Put steamer on top of Dutch oven filled with boiling water over medium heat.
  6. Steam the dim sum for 15 minutes in batches.
  7. If you don't have a bamboo steamer, but you have a steamer insert for a pasta pot, you can use that instead.
  8. Just spray it with PAM each time so the dim sum don't stick.


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