Dim Sum to make your snack time special

Starting this week, The Jakarta Post's Cook's Corner will present recipes prepared by Mary Winata twice a month, in the first and third week.

JAKARTA (JP): A wide variety of Dim Sum is usually served as a snack during morning or afternoon tea in some Asian countries like China and Korea. Try these two recipes and make your tea time special.

Steamed sui mai

* 30 pcs round-shaped wonton wrappers * 150 g prawns, peeled, cubed * 200 g minced chicken or pork * 1 tbsp green onion, chopped * 3 tbsp waterchestnut, chopped * 2 eggs, beaten * 2 tbsp cornflour * pinch of salt * pinch of white pepper * 1/2 tsp sugar * 1 tsp sesame oil * 1 tsp water * 1 teaspoon corn oil

Sweet and sour sauce

* 2 cloves garlic, finely crushed * 1 tsp finely ground chili * 1 tbsp white vinegar * 1 tbsp sugar * 200 ml water * a pinch of salt * 1 tsp cornflour mixed with 1 tbsp water

(Makes 6 servings)

1. In a bowl, combine all ingredients with chopsticks, except the wonton wrappers. Mix well until the mixture becomes sticky.

2. Prepare a wonton wrapper and put 1 tablespoon of the meat mixture in the center. Wrap it by gathering the edges up but leaving the top part exposed. Repeat with the remaining mixture.

3. Preheat a steamer over high heat and steam the siu mai for 15 minutes. Serve warm with sweet and sour sauce.

4. For sweet and sour sauce: combine the garlic, chili, white vinegar, sugar, water and salt, cook until it simmers. Add cornflour mixture and stir until it thickens.

Shanghai spring roll

* 30 pcs spring roll wrappers, cut 11 cm x 11 cm * 1 egg white, beaten * 250 ml cooking oil

For the filling:

* 150 g pork or chicken meat, thinly shredded * 150 g prawn, thinly shredded * 100 g bamboo shoot, thinly shredded * 5 dried Chinese mushrooms, soaked, thinly shredded * 2 tbsp chopped green onion * 1 egg * 2 tbsp cornflour * a pinch of salt, white pepper and sugar * 1 tbsp soya sauce * 1 tbsp oil * 1/2 tsp sesame oil * 1 tbsp Chinese cooking wine or sherry

(Makes 8 servings)

1. Put all ingredients in a bowl, mix well.

2. Put 1 tablespoonful of filling on the spring roll wrapper, one inch from the edge. Roll once and fold the right and left edges toward the center and roll tightly. Brush the edge with egg white and stick it down.

3. In a frying pan, heat the cooking oil and deep fry the rolls for 5 minutes until golden brown and cooked through. Serve with sweet and sour sauce (see the recipe above).

Recipe courtesy of Aneka Hidangan Dim Sum by Mary Winata (PT Gramedia Pustaka Utama).