Dim sum literally means 'little pieces of the heart' and these shrimp and pork dumplings from Ronald Lim at oriental restaurant Kiasu will easily have the one you love bowled over.
Ready in less than 15 minutes they can be fried with chilli, or if you're feeling health conscious cook them up with noodles or throw them in a hot broth.
1. In a large bowl, combine the pork, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
2. Place 1/2 tsp of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
3. To cook in either of 2 ways :-
Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through. Serve with chilli sauce.
Or
Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth as is or with noodles.
© Ronald Lim
The best of British cooking from Hugh Fearnley-Whittingstall
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