Hairy Bikers Pork And Prawn Dim Sum

This Hairy Bikers pork and prawn dim sum fills wonton wrappers with seasoned mince, chopped prawns, and Sichuan peppercorns for around 85 kcal per piece. The recipe makes 18 and needs just 30 minutes of prep and 15 minutes of steaming, though the filling should marinate for a full 2 hours first.

Si and Dave brought this back from Hong Kong for their Asian Adventure cookbook, where they learned that toasted sesame oil is for finishing only, never for cooking. That small detail runs through the whole recipe, because regular sesame oil flavours the filling while the toasted version is just drizzled over at the very end.

The crucial step is the sealing, because Si and Dave insist you brush the cornflour paste generously around every edge of the wrapper before folding. Skimp on that and the wrappers split open during steaming, which leaves you with a soggy mess instead of neat little parcels.

Hairy Bikers Pork And Prawn Dim Sum

Recipe by Pinch PerfectCourse: StarterCuisine: Chinese, BritishDifficulty: Easy

Servings

18

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

85

kcal

Total time

2

hours 

45

minutes

Steamed pork and prawn dumplings where the filling blends coriander root, ginger, rice vinegar, and dark soy before resting to develop. Pop a frozen pea on top of each one before steaming for the traditional finish.

Ingredients

• For the filling:

• 150g raw peeled king prawns, deveined and chopped

• 250g minced pork

• 50g fresh coriander (with root), chopped

• 35g fresh root ginger, finely grated

• 3 large garlic cloves, grated

• 2 fresh garlic roots or 3 spring onions, finely sliced

• 2 tbsp sesame oil

• 1½ tbsp rice vinegar

• 1½ tbsp dark soy sauce

• 1 tbsp cornflour

• 1 tsp Sichuan peppercorns, crushed

• 1 tsp flaked sea salt, crushed

• For wrapping and steaming:

• 1 tsp cornflour

• Vegetable oil, for greasing

• 18 wonton wrappers

• 18 frozen peas, to garnish

• To serve:

• Toasted sesame oil, for drizzling

• Soy sauce, for dipping

Directions

• Mix the filling: In a large bowl, combine the prawns, pork mince, coriander, ginger, garlic, garlic roots or spring onions, sesame oil, rice vinegar, soy sauce, the tablespoon of cornflour, crushed peppercorns, and salt. Get your hands in and mix well so everything is thoroughly combined, then cover and set aside for 2 to 3 hours for the flavours to develop.
• Prepare the steamer: Mix the remaining teaspoon of cornflour with 2 tablespoons of cold water for sealing the dim sum. Oil a stainless steel or bamboo steamer and line it with baking parchment or a banana leaf, since it is important that the dim sum do not stick.
• Fill the wrappers: Take a wonton wrapper and brush generously around the edges with the cornflour paste, making sure you cover them well. Place the wrapper on the palm of your hand, then put a good teaspoon of the filling in the centre while being careful not to overfill it.
• Shape the dim sum: Gradually fold the sides up around the filling, then cup the dim sum between your thumb and forefinger and use a damp teaspoon to press the mixture down and smooth the top. Place a frozen pea on top, then set the filled dim sum on the steamer and repeat until all the filling is used.
• Steam and serve: Place the steamer over a pan of boiling water and steam the dim sum for 15 minutes. Drizzle with toasted sesame oil and serve straight away with soy sauce for dipping.

FAQs

Why does the filling need to marinate for 2 to 3 hours?

The long rest lets the soy sauce, rice vinegar, and crushed peppercorns break down the proteins in the mince and prawns, which tenderises everything and pulls the flavour deep into the meat. If you wrap straight away the seasoning just coats the surface, so the centre of each dumpling tastes bland compared to the edges. Two hours is the minimum Si and Dave ask for, but three gives even better results if you have the time.

Why does the recipe call for coriander root, not just leaves?

The root and lower stalks of the coriander plant have a much more intense, earthy flavour than the leaves, which is why South-East Asian cooks prize them. Si and Dave specify “50g fresh coriander (with root)” in the cookbook, so buy bunches with the roots still attached and give them a good wash before chopping. If you can only find pre-cut coriander without roots, double the weight of stalks to compensate for the missing depth.

What is the difference between dim sum and gyozas?

Si and Dave have both in the same cookbook, and the techniques are quite different. These dim sum are steamed with the sides folded up to leave an open top, while their pork and mushroom gyozas use a crimped, sealed edge and get pan-fried until the bottoms turn crispy before a splash of water goes in to steam the tops. The Asian Adventure book also has sweet potato gyozas, Korean mandu, and a prawn and crab dim sum that uses tiger prawns, crabmeat, water chestnuts, and dried orange peel for a completely different filling.

Can I make these ahead and freeze them?

Arrange the uncooked dim sum on a baking tray lined with parchment, making sure they do not touch, then freeze until solid before transferring to a freezer bag. They keep for up to 3 months, and you can steam them straight from frozen by adding 3 to 4 extra minutes to the cooking time. Do not thaw them first though, since the wrappers go soggy and tear if they defrost before hitting the steam.

What should I serve alongside pork and prawn dim sum?

As a starter these work well before any Asian-style main, and their Beef Sukiyaki from the same cookbook brings a sticky, sharp contrast that pairs well with the steamed dumplings. Their Chicken Paprika is another strong option, since the saucy glaze gives you something to dip into alongside the plain soy. For a lighter spread, a simple Chicken Caesar salad on the side keeps things fresh without competing with the Asian flavours.