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.
(third cousin once removed to this recipe on Cooking with the Junior League)
Dim Sum: Your Recipe, My Kitchen
Author: Frugal Antics of a Harried Homemaker
- 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
- In a large bowl, thoroughly stir together all ingredients except the wrappers. Spoon a small amount of filling onto the middle of each wrapper.
- Dip your finger in water and moisten the edges of the wrappers.
- Fold over one corner to the opposite corner and press together firmly.
- Bring the opposite corners down to meet each other and press together again (the directions were on the wrapper package).
- Put steamer on top of Dutch oven filled with boiling water over medium heat.
- Steam the dim sum for 15 minutes in batches.
- If you don't have a bamboo steamer, but you have a steamer insert for a pasta pot, you can use that instead.
- Just spray it with PAM each time so the dim sum don't stick.
What’s been cooking in your kitchen this week?