Dim Sum
Chinese cuisine, appetizers and side dishes. Little steamed pork dumplings with bamboo shoots, wrapped into small parcels and steamed on a cloth-lined tray.
Ingredients
| 150 g | Flour (dough) | |
| 50 ml | Hot water (dough) | |
| 25 ml | Cold water (dough) | |
| 7.5 ml | Oil (dough) | |
| 75 g | Ground pork (filling) | |
| 3 tbsp | 45 ml | Finely chopped canned bamboo shoots (filling) |
| 1 tbsp | 15 ml | Light soy sauce (filling) |
| 1 tsp | 5 ml | Rice wine or dry sherry (filling) |
| 1 tsp | 5 ml | Sugar (filling) |
| 1/2 tsp | 2.5 ml | Sesame oil (filling) |
| 1 tsp | 5 ml | Corn starch (filling) |
Instructions
- Sift the flour into a bowl. Add, while stirring, first the hot water and then the cold water and the oil. Knead until a smooth dough forms.
- Divide the dough into 16 equal parts and shape them into rounds with your hands.
- To make the filling, mix together the ground pork, bamboo shoots, soy sauce, rice wine, sugar and sesame oil. Add the corn starch and stir well.
- Place a little of the filling in the center of the dough rounds. Pinch the edges of each round together to shape them into small parcels.
- Line the bottom of the steamer with a cloth and arrange the parcels in it. Steam for 5-10 minutes.