Veal steamed dumplings (Dim sum)

Ramona's Cuisine -


There might be some meat mixture left, I always make some without wrappers. Shape meat into meatballs and just steam as you steam the wrapped ones but maybe for shorter time.
Serve with steamed tatsoi and some soy sauce and red chillies . Superb!


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20 Min
30 Min


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    500 g mince veal
  • ·
    1 pack wonton wrappers (25-30 pieces)
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    100 g shiitake mushrooms
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    3 spring onion
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    1/2 carrot (optional) grated
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    2 tsp sesame oil
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    1/4 tsp salt
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    1-2 pinches white pepper (ground)
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    2 red chilli
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    10 springs coriander
  • ·
    2-3 cloves garlic
  • ·
    4 tbsp soy sauce
  • ·
    1 tbsp rice vinegar
  • ·
    1/4 tsp brown sugar
  • ·
    3 tsp hoisin sauce
  • ·
    1 tsp ginger (fresh) grated
  • ·
    1 tsp sesame seeds

How to Make Veal steamed dumplings (Dim sum)


  1. In a larger bowl mix the mince meat, finely chopped spring onions, carrot if you decide to go for it, shiitake mushrooms, garlic, red chilli, coriander, half of the ginger, the hoisin sauce and half of the sesame oil, salt, white pepper. Mix well and set aside. Leave a pinch of the chopped spring onion and red chilli for serving sauce.
  2. To make the dumplings place the wrappers on the work surface. Take one by one and spoon some meat mixture, approximately one spoonful into the middle of each wrapper. You could close them if you want but I like them opened.
  3. Place the dumplings into the steaming dish and steam for 30-40 minutes. I always deep the bottom of the dumplings into a little sesame oil to avoid sticking.
  4. For the serving sauce mix the soya sauce, the remainder of the sesame oil, ginger, hoisin sauce a pinch of the spring onion, coriander, finely chopped red chilli, the sugar, vinegar and sesame seeds if you like.
  5. Serve while hot. Remove from steamer while hot to avoid sticking.

Printable Recipe Card

About Veal steamed dumplings (Dim sum)

Course/Dish: Other Snacks
Main Ingredient: Non-Edible or Other
Regional Style: Eastern European

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