Make your own easy version of dim sum – Asian steamed dumplings filled with all kinds of tastiness. Perfectly served with Sake!
Drink pairing: Chinese green tea, followed by Japanese sake.
By: LU YAO WEN
Photographs: GRAEME BORCHERS
Styling: ANNA MONTALI
Ingredients
- PASTRY:
- 250g cake flour
- 170ml (2/3 cup) hot water
- 80ml (1/3 cup) cold water
- SHRIMP FILLING:
- 180g shrimps, peeled and finely diced
- salt and freshly ground black pepper, to taste
- 2,5ml (½ tsp) sugar
- 10ml (2 tsp) cornflour
- 1 carrot, blanched and diced
- MUSHROOM FILLING:
- 200g minced pork
- 200g prawns, cubed
- 2 fresh shiitake mushrooms
- 50g fresh bamboo shoots
- salt and white pepper, to taste
- 15ml (1 tbsp) cornflour
- 1 large egg
- 5ml (1 tsp) sesame oil
- PORK FILLING:
- 600g pork mince
- 5ml (1 tsp) crushed garlic
- 5ml (1 tsp) soy sauce
- 2,5ml (½ tsp) salt
- 10ml (2 tsp) sesame oil
- 5ml (1 tsp) cornflour
- soy sauce and balsamic vinegar, to serve
Instructions
PASTRY
PLACE the flour on a working surface and slowly incorporate the water to form a dough. Knead until smooth.
FILLINGS
MAKE each filling in a separate bowl by simply mixing all the ingredients together until well combined. Refrigerate for 2 hours.
ASSEMBLE the dim sum, roll the dough into a long cylinder shape and divide it into 20 equal portions.
FLATTEN a piece of dough into an oval disc with a knife, place 5ml (1 tsp) filling on top, then seal up tightly. Shape as desired and repeat for each piece of dough.
ARRANGE the dumplings in a greased steamer and cook for 6 minutes on high heat. Serve hot with soy sauce and balsamic vinegar for dipping.
TOP TIP: If you’re in a hurry you can use the filling immediately, but it is better if chilled first. If fresh shiitake mushrooms are not available, use the dried version, but soak them first to rehydrate.
