Photograph of the finished Túi ngọc xốt mè

Vietnam · Túi ngọc hấp xốt mè

Túi ngọc xốt mè

50 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Wonton wrappers Wonton wrappers 48
  • Photograph of Prawns Prawns 480 g
  • Photograph of Pork Pork 280 g
  • Photograph of Garlic chives Garlic chives 80 g
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 60 g
  • Photograph of Sesame sauce Sesame sauce 140 g
  • Photograph of Soy sauce Soy sauce 60 ml
  • Photograph of Sesame oil Sesame oil 32 ml
  • Photograph of Cornstarch Cornstarch 32 g
  • Photograph of Ginger Ginger 24 g

Method

  1. 1 Chop the shrimp coarsely, then mix with minced pork, shiitake mushrooms, ginger, and cornstarch, and knead for 4 minutes until firm.
  2. 2 Blanch the chives in hot water for 10 seconds to soften them so they become pliable enough to tie without breaking.
  3. 3 Place the filling in the center of the wrapper, then gather the four corners together and tie the neck of the bag with a chive leaf.
  4. 4 The bag is tied with the opening flared out like a flower; that's the shape that gives the bag its name, "jade bag."
  5. 5 Steam over high heat for 8 minutes, then drizzle with a sauce made of sesame seeds, soy sauce, and sesame oil.

With an appliance

  • Pressure cooker 47 min

    Replace step 5: steam the pearl pouch at low pressure for 5 minutes, then quickly release the pressure, and only then pour the sesame sauce over it; steps 1–4 remain unchanged.

Start cooking