Dim sum is a variety of bite-sized food that is usually served with tea. It can range from savory dumplings, buns, and noodle rolls to sweet puddings and tarts. The term dim sum translates to touch the heart, and according to legend, it was invented many centuries ago by cooks of the Royal Court in order to touch the heart of Chinese emperors (but not to fully satiate their hunger).

What started as a simple snack is now a key part of Chinese culture. It is also a ritual family dish eaten on most weekend mornings in Hong Kong. Each dish usually consists of a few pieces of dim sum varieties, served in steamer baskets or on small plates, making them great for sharing or trying out new flavors.

Whether it is steamed dumplings with pork and prawns, spring rolls, stuffed crab claws, rice porridge congee, pork buns, wo tip dumplings with ground meat or rice noodle rolls, a variety of dim sum will satisfy even the most demanding consumers.

Ingredient

• 40 wonton wrappers
• 100g (4 oz) coarsely chopped raw prawns (shelled and de-veined)
• 350g (12 oz) minced fatty Meat
• 2 tablespoons finely chopped Parma ham or lean smoked bacon
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon Shaoxing rice wine or dry sherry
• 3 tablespoons finely chopped spring onions
• 2 teaspoons finely chopped fresh root ginger
• 2 teaspoons sesame oil
• 1 egg white, lightly beaten
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 teaspoons sugar

Method

1. To make the filling, begin by putting all the ingredients in a large bowl and mix together thoroughly.
2. Lay out your wonton skins and, using a teaspoon, place a small portion of the filling on each wonton skin.
3. Bring up the sides of the skin and carefully press them around the filling mixture. Leave the tops open, exposing the filling then gently tap the dumpling on the bottom to make a flat base.
4. To cook the dumplings, set up a steamer or put a rack inside a wok or large, deep saucepan. Pour in about 5 cm (2 in) of water and bring to the boil. Oil the rack or the inside of the steamer to prevent the dumplings sticking.
5. Place the dumplings on the rack or steamer. You may have to cook them in several batches.
6. Cover the pan tightly or place the steamer lid on then turn the hob heat to low and steam gently for about 20 minutes. To save time, you can use a larger steamer to cook bigger batches.
7. Serve the dumplings hot with your favourite dipping sauce like sweet chili or hoi sin. The dumplings can be reheated if necessary, by steaming gently for a few minutes.