250g cake flour
170ml (2/3 cup) hot water
80ml (1/3 cup) cold water
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
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
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
- For the pastry, place the flour on a working surface and slowly incorporate the water to form a dough. Knead until smooth.
- Make each filling in a separate bowl by simply mixing all the ingredients together until well combined. Refrigerate for 2 hours.
- To 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.
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.
Recipe and image courtesy of www.foodandhome.co.za