Dim sum (Chinese dumplings)

Recipe from: 10/29/1997 12:00:00 AM
Dim sum

Ingredients 16
Servings 36
Time 20 mins

Ingredients

  • FILLING
  • 185
    g
    uncooked (or frozen cooked) prawns or shrimps, shelled and deveined
  • 30
    ml
    finely chopped bamboo shoots
  • 2
    spring onions, finely chopped
  • 2
    ml
    finely grated ginger
  • 15
    ml
    cornflour
  • 5
    ml
    sesame oil
  • 5
    ml
    salt
  • 5
    ml
    sugar
  • 36
    fresh coriander leaves
  • DOUGH
  • 240
    g
    cake flour
  • 45
    ml
    cornflour
  • 250
    ml
    water
  • 15
    ml
    margarine
  • 30
    ml
    sesame oil for brushing
 

Method

10 -15 mins
 
FILLING: Chop prawns. Combine with remaining filling ingredients, except coriander. DOUGH: Mix flour and cornflour in a bowl. Place water and margarine in a saucepan and bring to the boil. Cool for 20 seconds, then pour into flour. Mix well to make a dough. If not using immediately, wrap in cling film to prevent surface from drying out. On a smooth, floured surface divide dough into about 36 pieces and cover to keep moist. Roll each piece out into a thin 7 to 8 cm diameter round, one at a time. Place 5 ml (1 t) filling on each and place a coriander leaf on top. Bring edges of dough together and pinch to seal. Brush with sesame oil. Steam for 10 to 15 minutes in a colander over a saucepan of boiling water or in a Chinese steamer. Serve hot, with soy sauce for dipping.
 

Read more on: steam  |  fish/seafood  |  deep-fry
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.