Shanghainese Dumpling Recipe (Dim Sum) - cooking recipe

Ingredients

Ingredients
450 g Chinese cabbage
150 g prawns, chopped finely
50 wonton skins
100 g skinless chicken (chopped finely or beef with no fat)
Seasoning
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 tablespoon oyster sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon ginger juice (20 g ginger, pounded and mix with 2 tbsp of water)
black mushroom, sliced thinly and fried with small amount of oil in a non-stick pan. (or bean curd) (optional)
Sauce
1 tablespoon sesame oil
6 red chilies, pounded
1/2 inch gingerroot
3 tablespoons soy sauce
1/2 cup boiling water

Preparation

Blanch cabbage until soft and slice thinly.
Mix meat, cabbage and prawn with seasoning.
Scoop 1 tsp of the mixed ingredients onto the wanton skin.
Apply a small amount of water at the side of the wanton skin, gather up the skin to make a little \"purse\" out of them, and tie with a chive, or thin layer of a green onion.
Boil water in a pot and cook dumplings for 3 - 5 minutes.
Scoop dumplings and place on a plate.
Serve with sauce:
Combine all ingredients together with boiling water.
10 dumplings/ Serves 5.