DIM SUM WITH THREE FILLINGS
Serves: 20
Cooking Time: 20 mins plus 2 hours for chilling
PASTRY
250 g cake flour
170 ml (2/3 cup) hot water
80 ml (1/3 cup) cold water
SHRIMP FILLING
180 g shrimps, peeled and finely diced
salt and freshly ground black pepper, to taste
2,5 ml (½ tsp) sugar
10 ml (2 tsp) cornflour
1 carrot, blanched and diced
MUSHROOM FILLING
200 g minced pork
200 g prawns, cubed
2 fresh shiitake mushrooms
50 g fresh bamboo shoots
salt and white pepper, to taste
15 ml (1 tbsp) cornflour
1 large egg
5 ml (1 tsp) sesame oil
PORK FILLING
600 g pork mince
5 ml (1 tsp) crushed garlic
5 ml (1 tsp) soy sauce
2,5 ml (½ tsp) salt
10 ml (2 tsp) sesame oil
5 ml (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.
NOTES
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 re-hydrate.
Recipe posted by Elize de Kock
