Chinese Shumai Dim Sum

It tastes just like what you get at Chinese restaurants, is so fast to make and you don’t even need to chop a single thing. The wonders of a can of creamed corn.

Preparation Time: 35 minutes

Cooking Time: 15 Minutes

Number of Servings:  5 servings


  • Bamboo Steamer Basket
  • Food Processor


  • 300 grams ground pork collar steak cut is always a good one
  • 300 grams ground prawns Tiger prawns
  • 5 tbsp soy sauce
  • 2 tsp oyster sauce
  • 2 tsp sesame oil
  • 2 tsp sugar Brown sugar gives an intensive Flavor
  • 1 tsp salt sea salt or table salt
  • 20 pieces wonton skins Choose a package that has a darker color
  • 2 chili pepers
  • 1 minced onion


  1. Take a food processor and grind the prawns add the ground pork and the rest of the ingredients, to mix everything well.
  2. Take the wonton skins and place between your thumb and the forefinger, add the filing in the middle and carefully push up the rest of the skin and push with a teaspoon the filling. Flat the base so the dim sum can sit straight on the steamer.
  3. Take a pan filled it with water and place your bamboo steamer on the top and basket with a leaf of Chinese cabbage o baking paper with holes so you can put on top your dim sums.
  4. Put the dim sum in the bamboo steamer basket, cover and steam for about 12 min.


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*not all ingredients are available at The Care

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