Dim Sum with Pork

Spring onions, pork, bamboo shoots, soy sauce, dry sesame oil, sherry, fine crystal sugar and the beaten egg white in a large Weitling form and stir everything together thoroughly.

Mix in the cornstarch and mix well with the other ingredients.

Lay out the wan-tan wrappers on a kitchen board. Spoon the pork and vegetable mixture onto the center of each wan-tan shell form and lightly brush the edges of the shells with water.

Fold the sides of the wrappers over the filling and press firmly together.

Spread out a steamer (bamboo basket) with a clean, wet dish hangl and place the wan-tans on top.

Cover and steam for 5-7 min until the dim sum are cooked through.

Bring to the table immediately.

sit on the sloping inner walls of the wok above the water that evaporates during heating. They are available in a wide range of sizes.

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