Asia tour III: Free style dim sum

For dim-sum you can use two (general) types of dough: one with yeast and looks like a bun after seaming (Chinese buns), and the other is thin and made with no yeast, more like pasta dough, but much softer.

Noodle/wonton dough (thin):

  • 500gr flour
  • 2 egg yolks
  • 0.5 tsp salt
  • 1 cup water

Mix together all the ingredients and kneed for several minutes. Let the dough rest for about an hour in the refrigerator, covered in nylon wrap.

Fried wonton with white fish:

  • 300gr white fish (fillet, without the skin), cut to small cubes
  • 1/2tsp lemon zest
  • 3tbs coriander leaves
  • 1/4tsp sesame oil
  • 3tbs scallions
  • 1 chilli finely chopped
  • 1tsp fish sauce
  • 1/4tsp ginger

Mix all the ingredients close to preparation. Roll the dough very thinly, cut to squares, fill each square with tsp or tbs of filling (depends on the size of your squares). Close the dim-sum by attaching all the tips of the square like in an envelope. Don’t worry about closing very carefully, especially if u fry them. things tend to stay in place when they are  deep fried, so u can afford some holes.

So, deep fry the wontons and serve immediately, with some deep on the side.

We also made bacon-red cabbage dim-sum: fry some (and  some more) bacon in a pan, add thinly sliced red cabbage, season to taste with sesame oil and soy, salt and pepper (sorry, don’t know the exact amounts.. just taste..).

Roll out the dough, cut it into circles and put a small portion of filling in each circle (don’t put into too many at once cause it will get wet and stick to the table) and fold in two. If you want the proper shape, you will need some patient, and then keep one side in place and fold the other side like a curtain. This is not very clear I guess, so here is a video. Ours did not come out perfect this time… but we are not Chinese (it should look something like the one on the bottom right corner in the before steaming picture). Steam  in the steaming device, with a lightly oil backing paper underneath. Steam for about 10-15 minutes (no harm will happen if you steam a little linger).

Yeast dough- for Chinese buns:

  • 3tbs sugar
  • 1cup lukewarm water
  • 20gr fresh yeast
  • 3.5 cups flour (490gr)
  • 2tsp backing powder
  • 2tbs oil

Mix all the ingredients together and kneed for about 5 min. Cover and let it rest for 3min. The dough is ready for work. If the dough is tough and doesn’t stretch add more water, it should be easy to work with it.

With pork and soy:

  • oil
  • 2 garlic cloves
  • 2tsp ginger
  • 3 shallots
  • 300gr pork
  • soy
  • rice wine
  • a little sugar

Chop the pork (sirloin is a good cut for this, or fillet) and fry shortly with the oil and add the shallots. Mix together all the rest of the ingredients (soy, sugar, rice wine etc) and add to the pan. Cook for a minute or two. That’s it, the filling is ready to fill something.

And the last one is with beet leaves with onion and cumin seeds: just…fry the cumin seeds a little in a dry pan, add oil and the sliced onions. Let the onions soften a little, add the leaves (can be spinach just as well) season to taste with salt and pepper.

Roll out the dough and cut out large circles (the tough should be soft and easy to work with). put some filling in each circle and close the bag. Tightly. Put it in the steaming device, i recommend to do so with a lightly oil backing paper underneath. Steam for about 15 minutes (no harm will happen if you steam a little linger).

Dips:

  • 1/2 cup soy sauce
  • 4tbs rice vinegar
  • 2tsp ginger
  • 2 chopped garlic cloves
  • 1 scallion, chopped
  • 2tbs sugar

 Mix it all together- and there u go, dim-sum dip.

  • 1/2 cup soy sauce
  • 1/4 cups lemon juice
  • 1tsp sesame oil
  • 2tsp ginger
  • 1 chopped garlic cloves
  • 2tbs chopped coriander leaves
  • 1tbs sugar
  • 1 chili, sliced

Mix it all together- and there you go, another dip. 

The end? -is near

We still have dessert. Since I felt we had enough of Asia for one meal, I prepared some coffee-chocolate quick and easy dessert, which was wonderful, but since it is not Asian I will dedicate a different-short-post f or it. Stay tuned!

Credits: many of the recipes here are from Aharoni’s noodle book or variations on them.

This work was done in collaboration with Peles, Oren Peles.

This entry was posted in Carbs, Cochon et amis, Creatures of the sea, Far east and tagged , . Bookmark the permalink.

3 Responses to Asia tour III: Free style dim sum

  1. giliwilli says:

    Oh thank you Yael🙂

  2. Anonymous says:

    נראה טעים לאללה!

  3. Yael says:

    I’m drooling….

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