Pumpkin Dim Sum.

recipe name

June 30th, 2013

Like the more traditional Water Chestnut Dim Sum these pumpkin dim sim can be steamed, cooked in broth and best of all deep fried and served with thick sweet soy sauce.

Makes 20 dim sum


  • 1 cup raw pumpkin
  • 3 spring onions
  • 1 cup chinese cabbage
  • 1 clove garlic
  • 1/2 teaspoon sesame oil
  • 20 wonton wrappers (check there isn't egg in the ingredients
  • Oil for frying (I use rice bran oil, but peanut, canola or vegetable oils are good too.)


In a food processor blend the ingredients until the mixture is a fine mince. Drain off any excess liquid and set aside the mixture in a bowl.

Fill a small bowl of water for wetting your fingers. Take a wonton wrapper and place a teaspoon of mixture in the centre. Trace the border of the wonton wrapper with a wet finger. Press the wonton into a triangle being careful to push out the air from the mixture.

Place on a damp tea towel (it will stick to a plate). Repeat with the remaining wontons.

Heat an inch of oil over a medium heat until a small piece of wonton wrapper starts bubbling rapidly when dropped in the oil.

Fry the wontons carefully in the oil until golden brown. Drain on absorbant paper and serve with sweet soy sauce.