Dim sums
6 servings
40 minutes
Dim sum are small but incredibly tasty Chinese dumplings with a long history. Their roots trace back to ancient China, where travelers and traders enjoyed this delicacy at tea stops. These tender dough pockets filled with shrimp and bamboo shoots have a subtle, slightly sweet flavor with pleasant salty notes of soy sauce and rice wine. Dim sum are steamed, making them particularly juicy and light. This versatile dish can serve as both an appetizer and a main treat on the table. They are served hot with soy sauce or spicy dips, and the airy texture of the dough makes each bite incredibly tender. The exquisite combination of ingredients makes dim sum a favorite dish among gourmets worldwide.
1
Prepare the dough. Pour the flour into a bowl, make a well in the center, and gradually add water while stirring—first half a glass of hot water, then a third of a glass of cold. Add oil and knead the dough well. Roll it into a long thin sausage and cut it into small equal pieces the size of a cherry. Use a wooden rolling pin to roll out circles about 5 cm in diameter, ensuring the edges are slightly thinner than the center.
- Wheat flour: 3 glasss
- Vegetable oil: 1.5 tablespoon
2
For the filling, finely chop the shrimp and bamboo shoots. Mix with 4 tablespoons of water and the remaining ingredients, except for the corn flour, until a homogeneous mass is formed. Then, while stirring, add the corn flour. Divide into portions according to the number of dough circles. Place the filling in the center of each circle with a teaspoon, press lightly with your finger, and pinch the edges.
- Peeled shrimp: 450 g
- Bamboo shoots: 120 g
- Sweet rice wine: 2 tablespoons
- Soy sauce: 2 tablespoons
- Sugar: 1.5 tablespoon
- Ground black pepper: pinch
- Corn flour: 1.5 glass
3
Place a damp cloth (or lettuce leaves) at the bottom of the steamer to prevent dumplings from sticking, and arrange the dim sums with a 2.5 cm gap between them. Cook on high heat for 5 minutes. Serve the ready dim sums immediately.