Name: Dim sum (Chinese dumplings)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 36 servings
Cuisine: Asian
Ingredients: 185.00 g prawns or shrimp, shelled and deveined; 30.00 ml bamboo shoots finely chopped; 2.00 spring onions finely chopped; 2.00 ml fresh ginger finely grated; 15.00 ml cornflour; 5.00 ml sesame oil; 5.00 ml salt; 5.00 ml sugar; 36.00 fresh coriander; 240.00 g flour cake; 45.00 ml cornflour; 250.00 ml water; 15.00 ml margarine; 30.00 ml sesame oil for brushing

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Ingredients (14)

FILLING

185.00 g	prawns — or shrimp, shelled and deveined
30.00 ml	bamboo shoots — finely chopped
2.00	spring onions — finely chopped
2.00 ml	fresh ginger — finely grated
15.00 ml	cornflour
5.00 ml	sesame oil
5.00 ml	salt
5.00 ml	sugar
36.00	fresh coriander

DOUGH

240.00 g	flour — cake
45.00 ml	cornflour
250.00 ml	water
15.00 ml	margarine
30.00 ml	sesame oil — for brushing

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Method:

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.