Dim Sums Recipe
Dim sum with two fillings — chicken and prawn dumplings, and vegetable coriander dumplings — plus a homemade wonton skin and a diamond (chili) sauce.
Ingredients
| 150 g | chicken (for chicken and prawn dumplings) |
| 150 g | prawn |
| 5 g | sugar |
| 5 ml | sesame oil |
| 2.5 g | white pepper |
| — | wonton skin |
| — | potato starch |
| — | salt |
| 10 g | carrots (for vegetable coriander dumplings) |
| 10 g | button mushrooms |
| 10 g | water chestnuts |
| 10 g | bamboo shoots |
| 10 g | garlic |
| 10 ml | oil |
| 10 g | brown garlic |
| 5 g | sugar |
| 5 g | sesame oil |
| — | potato starch (for wonton skin) |
| 50 g | wheat starch |
Instructions
Prepare chicken and prawn dumplings:
- Mince chicken and prawns and mix with sugar, salt, sesame oil and potato starch. Stuff the mixture in the wonton skin and steam.
- Serve with Diamond & soya sauce.
Prepare vegetable coriander dumplings:
- Mix all ingredients except for wonton skin. Stuff the mixture in the wonton skin and steam.
- Serve with diamond sauce.
Prepare wonton skin:
- Add cold water with potato and 50 gm of wheat starch, and mix with a pinch of salt.
- Add hot water to the mixture and stir till it thickens. Add potato starch till it gets tight.
- Make a roll and cut into small balls adding wheat starch over the ball.
- Then roll the balls in a flat and round shape with a roller and add fillings.
Prepare diamond sauce:
- Soak 250 gm red chilies for 3 hours. Make into paste. Fry 100 gm garlic in oil.
- When garlic gets brown, add chili paste, salt, sugar and soya bean powder.