Dim Sum with Dry-Aged Minced Scallions

Dim Sum with Dry-Aged minced scallions

It is rare, to use Dry Aged beef mince, but it is simply the best. In the United States it has long been a best seller for use in gourmet meals and now the idea has grown abroad. Take it from the team who knows, has tried and tested the Dry Aging meat maturing fridge. The intense and unique flavour of the beef mince means many of the spices usually included, can be omitted.

Chinese dumplings are traditionally stuffed with beef.  But for our dim sum, use this luxurious variant that has convinced every gourmet chef. Wonton sheets are not readily available, but Vietnamese and other Asian supermarkets stock them.

Serves 4 people | Difficulty: Intermediate


  • 350 g Dry Aged minced beef
  • 40 sheet Wonton sheets
  • 5 Spring onions, finely chopped
  • 1 tsp soy sauce (light)
  • 1 tsp salt
  • 1 Clove garlic, finely diced
  • 1 tsp ginger, grated
  • 1 tsp sesame oil (dark)
  • 1 tsp rice wine
  • 1 tsp extra virgin olive oil


  1. Fry the garlic in oil and let it rest.
  2. Mix thoroughly with the remaining ingredients for the stuffing.
  3. Place some filling in the middle of a wonton sheet.
  4. Dampen the edges and fold into a triangle, bring together the left and right edges and twist.
  5. Steam in an oiled bamboo basket for 10 minutes.

Enjoy hot!

Serve with a glass of ice-cold sake, but also white wine is a way to enjoy the delicious dumplings.



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