The dim sim was invented in Australia in 1945. The humble dim sim has evolved into a frozen product sold in plastic bags in supermarkets. Through this recipe, Henry is bringing back the traditional, hand-made and flavoursome dim sim - possibly the first Asian fusion dish our country produced.
Ingredients and Methods
12 as a small plate or 6 as a bigger plate
Square wonton wrappers (we make our own Dim Sim skins but commercial wrappers are fine)
Spring onions sliced, white part only
Kaffir lime leaves, central stem removed and finely sliced
Coriander washed and chopped
Large clove garlic crushed
Knob of ginger the size of your little finger, grated
Chinese cabbage (wombok) shredded
Shitake mushrooms sliced
Add mince, egg, spring onion, garlic, ginger, kaffir lime, coriander cabbage and mushroom together and season lightly (the dish will get more seasoning with soy sauce later). Beat together in a large bowl to work the mix into a sticky paste. This will not take long. Divide the mix into 12 to 14 portions.
Form portions into a cylindrical shape and place each one in the centre of a wonton wrapper. Fold up the sides to enclose the filling. Don’t worry if a bit of the filling is exposed at the top; that’s part of the look.
Steam for three to four minutes until cooked. You can test if they are cooked by inserting a knife into the centre of the dumpling and counting to ten. If the tip of the knife is hot then it is cooked; I often test this on my bottom lip.
To serve, put some chilli sauce on a cos lettuce leaf and place a Dim Sim on top. Splash with a little soy sauce and then add crushed peanuts and crispy shallots. Serve with extra soy sauce for dipping.
Chef Henry Honner
Henry Honner is the owner and Head Chef of Juno & May, Camberwell. His mandate is simple - to serve the freshest ingredients in the tastiest combination, based on the best dishes the world has to offer, irrespective of culture or country. (more)
here to view all of Chef Henry Honner's recipes.