Gastronomixs

Dim sum from pork cut-offs with baharat

Dim Sum can be served as an amuse-bouche but it can also be incorporated as part of a dish.

Creation by Yornie van Dijk

Dim sum from pork cut-offs with baharat

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Ingredients

1

pack

wonton sheets

100

g

pork rib cut-offs (no membranes and approx. 10% fat)

20

g

egg white

10

g

baharat spices

1

tbsp

coriander

10

g

ginger syrup

0.5

cloves

garlic

5

g

shallot, finely diced

2

g

salt

1

g

pepper

Preparation method

  • Finely mince the cut-offs in a food processor and then mix with the egg white until smooth.
  • Add the coriander, shallot, and garlic and continue to blend.
  • Season to taste with the ginger syrup, baharat spices, and salt and pepper.
  • Place the wonton sheets on a tray and brush with egg white.
  • Squeeze the farce into small balls and place in the middle of each wonton sheet.
  • Fold the corners towards each other, leaving the top open.
  • Now steam in a steamer basket until done.

Serving suggestions

  • As an amuse-bouche, e.g. with Ghoa cress and a yoghurt and sesame dip.
  • As a component in a composition with pickled cucumber, soya sauce, spring onion, red chilli pepper, and coriander.

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