Steamed Pork and Prawn Dim Sum

By: Sally James

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  • 8 oz Pork loin or boneless chops, trimmed (or ground pork)
  • 7 oz Raw prawns, peeled, chopped
  • 1 Green Onion, finely sliced
  • 2 tbsp grated ginger
  • 1 small Carrot, finely grated
  • 1 tbsp Soy sauce
  • 1 tbsp Lime juice
  • 3 tsp Rice flour or cornstarch
  • Salt and pepper, to taste
  • 18-20 wonton wrappers
  • 2 tbsp Rice wine or sherry
  • 2 tbsp Soy sauce
  • 1 tsp Palm sugar or sugar
  • 1 tsp Green onion , finely sliced



  1. To make the dipping sauce, whisk all ingredients together until sugar is dissolved and set aside.
  2. Dice the pork and place in a food processor. Press the pulse button until coarsely ground. Add the remaining filling ingredients and pulse a few times just to combine.
  3. Lay a few wonton wrappers on a clean dry work surface and place a teaspoon of the filling in the centre Dampen the edges of the wrappers with water and gather the sides of each wrapper around the filling, pinching to form a shape like an open coin purse. Repeat with remaining filling and wontons.
  4. Lightly oil the base of a bamboo steamer and place the steamer over a pan of boiling stock or water (for extra flavor, add a splash of wine, herbs, lemongrass or other aromatic).
  5. Cover and steam the dim sum for about 6-8 minutes, or until the filling is cooked and the wrappers are tender. Serve straight away with the dipping sauce.
  6. Tips & Techniques
  7. These delightful and pretty morsels are easier to make than you think. If you don’t have a bamboo steamer, use a stainless steel one, or place a wire rack inside a large wok that has a tight sealing lid.
  8. You can also deep fry them in peanut oil, but seal entirely rather than leaving open at top.