Every now and then I get a craving for Dim Sims. This is the best one
I've tried so far, but I don't make them exactly to this recipe. I use
less than half the required fish sauce on the wonton wrappers, and
instead of making the sauce as they say, I simply serve them with Soy
Sauce, which we like better.

But I thought I should send in the original recipe, for those who like
fish sauce.

Preparation Time
20 minutes

Cooking Time
10 minutes

Ingredients (serves 6)

250g pork mince
1 small fresh red chilli, finely chopped
1 garlic clove, crushed
3cm piece fresh ginger, finely grated
2 tbs chopped fresh coriander
2 tsp fish sauce
30 wonton wrappers
1 egg, lightly whisked
Dipping sauce
2 tbs sweet chilli sauce
1 1/2 tbs lime juice
1 tbs fish sauce

Method

Place the mince, chilli, garlic, ginger, coriander and fish sauce
in a bowl. Mix until well combined. Lay the wonton wrappers out in a
single layer on a clean surface. Spoon teaspoonfuls of the mixture
into the centre of each wonton. Brush the edges of one wonton and
bring the edges up to tightly enclose the filling. Press to seal.

Line a large steamer basket with non-stick baking paper. Arrange
the wontons over the base of the basket in a single layer. Place the
basket over a wok of barely simmer water (making sure the water doesn
t touch the base). Cover and steam for 8-10 minutes or until cooked.
Transfer to a serving plate and cover loosely with foil to keep warm.
Repeat with remaining dim sims.

Meanwhile, to make the dipping sauce, combine the sweet chilli
sauce, lime juice and fish sauce in a small bowl.

Serve the dim sims with the dipping sauce.

Thanks for posting the recipe for dimsums.I have never tried dimsums but would try surely after reading your style of preparing the recipe.

On May 28, 3:12*am, mike1234 >
wrote:
> Thanks for posting the recipe for dimsums.I have never tried dimsums but
> would try surely after reading your style of preparing the recipe.
>
> --
> mike1234

Thank you so much, Mike! I wasn't sure whether my post would be
acceptable, so I feel reassured by your response.

Vanessa from the Group of Friends
http://sites.google.com/site/exploringattraction/

On Sat, 28 May 2011 05:27:03 -0700 (PDT), Group of Friends
> wrote:

>On May 28, 3:12*am, mike1234 >
>wrote:
>> Thanks for posting the recipe for dimsums.I have never tried dimsums but
>> would try surely after reading your style of preparing the recipe.
>>
>> --
>> mike1234
>
>Thank you so much, Mike! I wasn't sure whether my post would be
>acceptable, so I feel reassured by your response.
>
>Vanessa from the Group of Friends

I have a couple questions about your recipe. First, what type of fish
sauce did you use? I've never used fish sauce in its uncooked form as
you have shown in your dipping sauce. I use the "Flying Lion" brand
Phu Quoc fish sauce which is Anchovy extract based fish sauce. I
didn't realize it could be used if uncooked. There are so many types
of fish sauce, I am wondering which one you used for this.

Thanks