Cantonese Fish Filling (Dim Sum--See Won Ton Skins)
Submitted by sally
Cantonese fish filling for dim sum wontons made with tender flounder, sesame oil, cabbage, scallions, and mushrooms. Light, savory, and ready to wrap in 40 minutes.
YIELD
24 servingsPREP
10 minCOOK
30 minREADY
40 minMaking dim sum at home starts with a filling worth wrapping.
This Cantonese fish filling uses flounder simmered gently in sesame oil with garlic, then tossed with stir-fried cabbage, scallions, and mushrooms brightened by a squeeze of lemon juice.
A quick cornstarch slurry thickens everything into a cohesive filling that holds together inside wonton skins without turning mushy.
The result is light, fragrant, and leagues ahead of anything from a freezer aisle.
Pro Tips
- Keep the heat low for the flounder. Fish breaks apart fast. A gentle simmer keeps the cubes intact so your filling has real texture.
- Squeeze out excess moisture from the cabbage before stir-frying. Wet cabbage means soggy wontons.
- Let the filling cool completely before wrapping. Warm filling steams inside the wonton skin and makes sealing nearly impossible.
- Boil wontons in stock, not plain water. The stock adds another layer of flavor that plain water can’t touch.
Ingredients
Directions
- Heat ½ teaspoons sesame oil in wok over low heat. 2. Add flounder cubes and garlic and simmer for 5 minutes.
Remove. 3. To wok add rest of oil and cabbage and scallions.
Stir-fry three minutes. 4. Push veggies to side of wok.
In center well add mushrooms and lemon juice.
Stir-fry one minute. 5. Return flounder. Add pepper and bouillon.
Blend. Simmer two minutes. 6. Mix cornstarch and water til blended well.
Add to flounder mixture in wok. Blend. Simmer til thickened.
Remove fish filling from wok to bowl. 9. Assemble won tons and boil
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