South Melbourne Dim Sims
Posted 11-11-2007 at 11:43 AM by Skyhook
Ingredients
Finely dice up some red chilli's, ginger, cabbage and garlic.
Mince up 2 boneless pork chops, add a fair lash of light soy sauce during
mincing, roughly 2 tablespoons.
mincing, roughly 2 tablespoons.
Combine all the chopped ingredients with the
minced pork, until its
evenly distributed throughout, as photo suggests..
Roll combined mince into a squash ball sized ball. Use wanton or spring roll pastry,
I used spring roll pastry, 2 well dampened sheets per dim sim, will make sure you have a nice authentic thick crust, during deep frying..
This what the packages should look like, prior to being shallow fried in oil.
Now place wonton packages in hot oil and shallow fry till golden brown, I usually do this in a wok, as its less messy and prone to splashing all over the show.
Once you have cooked to a golden brown exterior colour, what you will end up with, pictured below.
Those of you from Melbourne, feeling a little home sick, will really appreciate my adaptation of this Melbourne/Chinese culinary invention, circa 1947. A recipe I successfully reverse engineered, as the recipe has always been a closely guarded secret, but easy to work out if you have skills... For those people that don't like to deep fry, you can also rig up a simple steam prop in your wok ( rythmes ), and steam till cooked through, 5 or so minutes approx..
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