Dim Sum with Minced Meat Filling
Steamed Chinese dumplings with a spiced minced-meat, carrot and green onion filling. Though listed in the book's Japanese section, dim sum is a classic Chinese dish.
⏱️ Prep: 90 min🍳 Cook: 20 min
Ingredients
| 275 g | wheat flour | |
| — | salt | |
| 2 stalks | green onions | |
| 150 g | carrots | |
| 1 | garlic clove | |
| 500 g | minced meat mix | |
| 1 pinch | cinnamon | |
| 3 tbsp | 45 ml | tomato sauce |
| — | black pepper | |
| 6-8 | Chinese cabbage leaves | |
| — | flour, for handling | |
| — | soy sauce, for dipping | |
| 3 tbsp | 45 ml | cold-pressed sesame oil |
| 1 tsp | 5 ml | Chinese five-spice powder |
Instructions
- From the flour, a pinch of salt and about 130 ml water, knead a smooth, elastic dough. Cover it and let it rest at room temperature for 30 minutes.
- Clean the green onions and cut them into fine rings. Peel the carrots and grate them finely. Peel the garlic and chop it finely. Fry the minced meat in hot oil until crumbly. Season lightly with salt. Add the grated carrots, green onions and garlic, then season with the five-spice mix, cinnamon, soy sauce and black pepper.
- Fry for another 3-5 minutes, stirring constantly, then taste and leave to cool slightly. Clean the Chinese cabbage leaves and line 2-3 colanders/racks or bamboo steamer baskets with them.
- Divide the dough into portions. On a little flour, roll each portion out thinly and cut out circles (12 cm diameter). Place a heaped tablespoon of filling on each circle and gather the dough over the top like a pouch, sealing the edges.
- Place them in the steaming vessels and steam over a pot of boiling water for about 20 minutes until softened. Serve immediately with soy sauce for dipping.