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
- 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