Shanghai Dim Sims
400g plain flour sifted
1 tbs sunflower oil
sliced red chilli & ginger to serve
450g minced pork
150g green prawns finely chopped
3 spring onions chopped finely
½ cabbage very finely chopped
2 tbs caster sugar
¼ cup soy sauce
2 tbs finely diced water chestnuts
1 tbs grated fresh ginger
Reserve a quarter of a cup of flour and place the remaining in a mixing bowl. Add a quarter of a cup of boiling water and stir to combine. Gradually add another half cup boiling water, and stir until dough just begins to form. Add quarter of a cup of cold water and the oil. Stir to combine.
Roll out onto a floured board and knead for 5-6 minutes until smooth and elastic, adding the remaining flour if dough is too sticky. Enclose in plastic wrap and set aside to rest for 30 minutes.
For filling, combine all the ingredients in a bowl and season well. Set aside.
Divide the dough into four equal parts, and roll each part out into a log about 3cm in width. Cut dough into pieces about the size of a golf ball. Roll the balls out until they are 1mm thick, and cut out 12cm circles.
Top one dough round with one tablespoon of filling, and bring the edges together at the top to form a dumpling, pinching the edges together as you go around. Repeat the process until either the dough or the filling runs out. Keep the made dumplings moist with a damp clean tea towel while you are making the others.
Cut out baking paper base for your large bamboo steamer, and poke several holes in it to allow circulation. Arrange five dumplings in the steamer at a time, ensuring there is plenty of room between them. Steam for 10 minutes or until cooked through.
Serves six to eight.
“THESE AUTHENTIC STYLE DIM SIMS WILL IMPRESS AS AN ENTREE OR STARTER”
Not exactly difficult, but is a bit fiddly in assembly if you're not organised.
SERVE AS AN APPETISER OR ENTREE WITH OTHER DISHES. HAVE SOY OR TERIYAKI SAUCE FOR DIPPING, OR TRY 50-50 TERIYAKI AND CHAR SUI SAUCE.
IF YOU HAVE A VERY SMALL DIPPING DISH (APPROX 5cm IN DIAMETER) YOU CAN PUT THE DOUGH CIRCLE IN THAT, AND SPOON THE MIXTURE INTO THE CENTRE. THIS WILL BRING THE EDGES UP AND MAKE IT MUCH EASIER TO GATHER TOGETHER AT THE TOP.