Dimsum (30 pcs)

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Ingredients:

6 dried Chinese mushrooms

200 gr pork mince

30 gr pork lard

100 gr shrimps

2 spring onions

1 tablespoon bamboo shoots

3 teaspoons cornstarch

2 teasp sweet soy sauce

1 teaspoon castor sugar

salt and pepper

30 wonton wrappers

Chile sauce or soy sauce

extra:

steam pan

Preparation:

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Put the mushrooms in a fireproof bowl, cover with boiling water and let rest for 10-20 minutes. Drain, remove stems and chop the mushrooms. Mix mushrooms, ground beef, crushed lard, chopped shrimps, chopped spring onions and sliced bamboo shoots in a bowl.

Mix in another bowl cornstarch, soy sauce, sugar, salt and pepper smooth. Mix with the ground beef mixture and place 1 hour in the fridge.

Take 1 wonton skin and cover the others with a moist dish towel. Put 1 tablespoon of the stuffing in the middle of the wrapper and brush the edges with little water. Fold the edges to the middle and push together. Put the dimsum on a flour dusted working surface.

Cover the bottom of a steam pan with a round piece baking paper. Divide dim sums, little apart. Steam over boiling water in 8-10 minutes well done. Serve with the sauce.