Use coarse or hand cut mince for this recipe if possible.
Peel and grate the ginger, de-seed the chilli and cut into a small dice, finely chop the chives.
Mix all of the ingredients together in a bowl with the soy sauce, sesame oil and salt.
Make small balls of the mix and sit them on a chopping board, then put the won ton skins over and fold the sides down so they are covered on all sides except the part in contact with the board. Give them a little squeeze to make sure they are sticking to the pastry. Chill in the fridge till needed.
Prawn Jiaozi or more commonly known as Gyoza.
Add the prawns, chilli, bamboo and pea shoots to a food processor and pulse, don't blitz to a puree, then add the sake, soy, corn starch, white pepper and egg white and then pulse again once or twice to form a rough paste.
Lay the pastry sheets out in a work bench and place a tablespoon of the mixture into each, brush around the edges with water , then fold in half from edge to edge be fore crimping the edge.
Chill in the fridge till needed.
You can replace the sake with rice wine or a sherry.
Wild mushroom dumplings.
Soak the wild mushrooms in hot water for 20 minutes. Drain and cook in a frying pan for 5 minutes on a low heat. Slice the shitake into thin pieces, add these to the wild mushroom and cook at the same time. Shred a couple of the cabbage leaves, keep the rest to serve the dumplings in later! Roughly chop the coriander, chilli and garlic. Add all of the ingredients to a food processor and blitz to a rough paste.
Lay out the dumpling sheets and place a spoon of the mix into the middle, brush around the edge with a little water and the fold all of the edges up to the top to form a little money bag or parcel.
De-seed and finely chop the chilli. Juice the lime. Place these two ingredients in a saucepan, along with the rice wine vinegar, soy sauce, water and sugar. Bring to the boil, reduce to a simmer and cook until thick and syrupy.
Rinse the rice under cold water. Place the rice in a pan and add 1.5 times the amount of rice with water.
Bring to the boil, cover the pot with a lid and cook for 5 minutes, reduce the heat to a simmer and cook for a further 5 minutes.
Remove from the heat, keep covered and allow to steam for a few minutes so that the rice finishes cooking as it steams.
Put a large wok onto a high heat, add enough water to fill one third, place a wire rack over the top of the wok and lay a sheet of baking paper on top, poke a few holes in the paper with a knife to allow a little steam to escape. Put a lid on and bring to the boil. Reduce to a simmer.
Cut the cabbage into quarters, remove the leaves and steam in the wok for 2 minutes till soft put still firm.
Heat a large frying pan, add enough oil to cover the bottom, when hot add the Jiaozi and cook till golden on each side, add a little water and cover with a lid, turn the heat off and steam for 2 minutes.
Put the mushroom moneybags into the wok and simmer for 3 minutes before removing and allowing to dry.
Steam the Shumai on the paper on top of the wok for 5 minutes, the are cooked when firm to touch when squeezed in the middle.
Top and tail the spring onions and thinly slice on an angle, de-seed the chilli and thinly slice, top the rice with the shredded garnish.
«Dim sum are also referred to as yum cha, which means "drink tea" in Cantonese and are often served with Tea, try some with yours, or go with the chefs recommendation and have a cold beer!»