Dimsum – Pork and Spinach

Dimsum and damplings………………..One of my favourite dish when we go to chinese yum cha or dimsum and dampling house. I made my version larger than the usual dimsum or siomai size.  Its like triple the size! So believe me just 3 pcs of this siomai makes your stomach full.  To be honest, this siomai should better come with a wrapper, but since when I finished my siomai mixture and checked my fridge for a wrapper. Gosh, I don’t have any! Since it was 7:00 in the evening and most of the chinese-asian store are already closed, I don’t have any choice but to steam this as it is. (for your information, most of shops here in NZ closes at 6:00pm). So, I learned my mistakes that before you make any dishes, you need to carefully checked all the ingredients very well………………………..Did you know that the vitamin C, vitamin E, beta-carotene, manganese, zinc and selenium present in spinach all serve as powerful antioxidants that combat the onset of osteoporosis, atherosclerosis and high blood pressure. and also by inhibiting the angiotensin I-converting enzyme, peptides within spinach have been shown to effectively lower blood pressure.

Ingredients: makes 30-35 ocs of dampling depending on your desired size

• 500 gms pork minces
• 1 bunch of spinach (slied 1 cm long)
• 1/2 cup cornstarch
• 1/4 cup flour
• 1 medium minced onions
• 1 tsp seasoning soy sauce
• 1 pc beaten egg
• 1/2 salt
• 1/2 tsp pepper to taste
• 1 tbsp sesame oil

* 35 pcs siomai wrapper

Procedures:

• In a mixing bowl, combine all ingredients together, mix well.
• For a circle size and wrap over siomai wrapper. If you dont have any, just form a meatball size and place in a pate with flour sprinke.
• Steam for 20 minutes. serve with chilli sauce

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