Dragon Whisker Yan Wan
A traditional Cantonese dim sum dish featuring meatballs filled with shrimp and pork, wrapped in shredded yanpi skins and steamed until translucent and tender.
Histoire
These delicate dumplings are steamed quickly to preserve their fresh, juicy texture. Served in a hot clear broth with a sprinkle of minced celery, they offer a light and refreshing balance of savory flavors and a satisfying, crisp bite from the water chestnuts.
Ingrédients
Yanpi wrappers
175g
Shrimp meat
175g
Pork leg meat (skinless and tendonless)
175g
Dried shrimp
20g
Water chestnut (finely minced, water squeezed out)
275g
Minced celery
a little
Salt
7g
Clear broth
750g
Instructions
1
Prepare the filling
Finely mince the shrimp, leg meat, and dried shrimp together; finely mince the water chestnuts as well, squeeze out the water, place them together with the shrimp, leg meat, and dried shrimp mince, add salt and a little clear soup and mix well, form into 40 meatballs
2
Wrap with yanpi
Sprinkle the yanpi with a little clear water, then roll it soft by hand, cut into thin strips, and stick them separately onto the outside of the meatballs
3
Steam
Use a plate, spread a thin layer of oil on the bottom to prevent sticking. Then arrange the prepared meatballs in the plate, steam in a steamer over high heat until cooked (about five minutes), remove, and rinse with a little hot soup so the meatballs do not become too dry
4
Finish the dish
Fill a large bowl with hot clear soup, push the meatballs into the bowl, and sprinkle with minced celery to serve
