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- Place the pork and chicken mince in a large, cold bowl and mix in the cabbage, spring onion whites, ginger, cornflour, seasoning, sesame oil, sugar, white pepper and mix well by hand.
- Using clean hands, with a dish of water handy, place a wonton wrapper in the palm of your hand, place a heaped tablespoon of the mixture in the centre and bring up the opposite corners to touch in the middle, brush the top with some water then enclose the top with the other two opposing corners and tuck around in the side creases.
- Set the dimmies aside on a tray and repeat until all the mixture is all used.
- Place a saucepan of water on to boil. Using the steamer attachment or baskets, place the outer leaves of the cabbage in the base of the vessel, then poke some holes with the tip of a paring knife. (Alternatively, use perforated steamer-basket paper or baking paper with some holes torn in it. Then place in enough dim sims to fit but not touch.
- To cook, place the steamer prepared basket/s over a saucepan of simmering water and cook with a lid on for 10 minutes or until cooked through. Work in batches to not overcrowd the steamer.
- Serve in steamer basket or remove carefully and pour over chilli oil and top with chopped spring onions.