In Australia, there is a Chinese-inspired dumpling-style snack food called ‘Dim Sim’. It looks like a very large ‘Shumai’ dumpling. I have tried it. It is not very yummy and I really don’t know what is in it. Why don’t you make it yourself with lots of vegetables?
Shumai skins are hard to find. I use Wonton Skins or Gyoza Skins (Wrappers) because they are easy to find. Wonton Skins are thinner and just fine for these Dim Sims, I think.
Wonton Skins OR Gyoza Skins 20
Pork Mince 250g
Ginger 1 small piece *grated
Onion 1/4 *finely chopped
Cabbage Leaves 1 to 2 *finely chopped
Shiitake 2 to 3 *finely chopped
Cooked Bamboo Shoots 50g *finely chopped
Potato Starch Flour 1 tablespoon
Sesame Oil 1 teaspoon
Salt 1/4 teaspoon
Sugar 1/2 teaspoon
Soy Sauce 1 teaspoon *OR Oyster Sauce 1 teaspoon
White Pepper *as required
Extra Cabbage Leaves 1 to 2 for steaming
Combine Pork Mince and finely chopped vegetables, add seasonings and mix them very well until it gets pasty texture.
Place 1 heaped tablespoonful of the filling onto a Gyoza/Wonton Skin (Wrapper). Fold up edges. Cup dumpling in your hand and form pleats. Tap the bottom of dumpling on work surface to flatten. Repeat with remaining Gyoza/Wonton Skins and filling.
Line a steamer basket with Cabbage Leaves and place the dumplings on the leaves.
Pour water into a steamer pan or saucepan and bring to the boil over high heat. Place steamer basket on top and steam the dumplings, probably in 2 batches, for 15 to 20 minutes or until cooked.
Serve with soy sauce & mustard or your favourite dipping sauce.