Method

• 1.
  In a large bowl, combine the finely chopped cabbage, onion and pork mince. Add the egg, chicken stock powder, YumYum or MSG, sugar, 1 tsp fine salt, white pepper, sesame oil and cornflour. Mix the filling in one direction until it is well combined and streaks begin to form along the edge of the bowl. For added springiness, use the traditional ‘Da Xian’ dumpling technique: pick up the mixture and firmly throw it back into the bowl a few times.
• 2.
  Using a rolling pin, slightly flatten the wonton wrappers to make them about 1cm larger. Place 1 tbs measures of the filling in the centre of each wonton wrapper. To shape the dim sims, form an ‘O’ shape with your thumb and first finger, placing the filled wrapper in the centre, and use a fork to gently press the filling into the hollow you’ve created, allowing the wrapper to fold upwards naturally to form the classic dim sim shape.
• 3.
  Flatten the top of each dim sim with a butter knife and place them on a tray lined with baking paper. Repeat this process with the remaining filling and wrappers until all the dim sims are formed.
• 4.
  To steam the dim sims, prepare a steamer and line it with baking paper to prevent sticking. Place the dim sims inside the steamer, ensuring there is some space between each one. Steam the dim sims over boiling water for 10-12 minutes, until the pork is fully cooked and the wrappers are tender.
• 5.
  Alternatively, for fried dim sims, fill a deep-fryer or large pot halfway full with vegetable oil and bring it to 180°C over medium–high heat. You can also test the oil with a wooden chopstick – if bubbles form around it when lowered in, the oil is hot enough. Fry the dim sims in batches, being careful not to overcrowd the pot. Cook for 3-4 minutes, until they are golden brown and crispy. Remove the dim sims with a slotted spoon and drain them on a wire rack or paper towels.
• 6.
  Serve the dim sims hot with your favourite dipping sauce.