World Cuisine

  • low-calorie cooking spray
  • 1 carrot, finely diced
  • 1 tablespoon peeled and finely chopped fresh root ginger
  • 1 garlic clove, crushed
  • 4 spring onions, finely chopped
  • ½ teaspoon sesame oil
  • 100 g (3½ oz) baby spinach leaves, finely shredded
  • 250 g (8 oz) piece of skinless salmon fillet
  • 1 egg white
  • 2 tablespoons cornflour
  • 28 fresh wonton wrappers
  • 4 tablespoons Shaoxing rice wine
  • 4 tablespoons light soy sauce salt

Spray a nonstick frying pan with cooking spray and heat over a medium heat. Add the carrot, ginger, garlic and spring onions and cook, stirring, for 5 minutes. Stir in the sesame oil and spinach and cook for a few seconds until the spinach has wilted. Increase the heat and cook for 1 minute until any liquid has evaporated. Leave to cool.

Purée the salmon in a food processor. Whisk the egg white with the cornflour in a large bowl, then add the salmon, the vegetable mixture and salt to taste and mix thoroughly.

Spoon 1 teaspoon of the fish mixture in the centre of a wonton wrapper. Dampen the wrapper edges with water and bring up the sides around the filling. Pinch the the top to seal. Repeat with the remaining wrappers and fish mixture. (You can refrigerate, covered with clingfilm, for up to 12 hours before cooking.)

Place without touching in a stacking bamboo steamer lined with nonstick baking paper, cover and steam (see page 14) for 8–10 minutes until cooked through. If you don't have stacking baskets, steam in 2 batches and keep the cooked batch hot over a saucepan of simmering water while cooking the second batch.

Meanwhile, mix the rice wine and soy sauce together in a small bowl and serve with the dim sum.

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