Dim Sum – steamed Chinese dumplings in rice paper

Ingredients for 4 servings:

• 1 pack of rice paper sheets, diameter approx. 18 cm, frozen
• 500 g minced pork
• ½ cup(s) white cabbage, finely chopped, cooked until soft and squeezed
• ½ cup(s) chestnuts (water chestnuts) from the can, finely chopped
• 4 spring onions, finely chopped
• 1 cup(s) celery, finely chopped
• Spice mix of:
• 2 tsp salt
• ¼ tsp white pepper
• 2 tsp sugar
• 2 tsp soy sauce, light
• ½ tsp oil (sesame oil)
• 2 tbsp corn flour
• 1 tbsp oil (peanut oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix together the ingredients for the filling (1 cup – 250ml). Mix together the ingredients for the seasoning mix in a small bowl and add to the meat. Knead everything well. Chill the mince mixture in the refrigerator for 30 minutes. The filling: Hold a sheet of dough prepared according to the package instructions in the palm of your hand and place a good teaspoon of the mince in the center. Close your hand around the sheet of dough and press up the sides until it holds. Press the mince down. A little of it should be visible at the top of the opening; add more if necessary. A thin strip of the green part of the spring onions, briefly blanched, tied in a bow looks good but is not necessary. To flatten the bottom of the dim sims, tap them lightly on the work surface and then place them on a lightly oiled plate. Pour boiling water into a wok fitted with a steamer/sieve basket. The water should not touch the basket. Now place the plate with the dim sum on top and let it steam for 20 minutes with the lid closed. Serve with a variety of dipping sauces, such as sweet chili or soy sauce.