Dim Sum

Dim Sum

The other night, I decided that I would try to make Dim Sum! I have been craving it ever since visiting South China Dim Sum Bar in Long street, Cape Town! South China Dim Sum Bar is inspired by South East Asian street food. The ingredients are fresh, soy sauce homemade and the kitchens open planed so that you can watch the chefs create the dumplings and dim sum right before your eyes.

Anyway, back to me and my Dim Sum…well it was HARD WORK!! I think it took me a couple of hours to make just a few Steamed pork buns, prawn and ginger dumplings and spicy prawn and pork won-tons. I was kinda hoping that they weren’t going to work and that they would all be left un-eaten. But no – they were actually quite delicious – especially the steamed buns and the prawn and ginger dumplings! They were all mopped up, so quickly that I couldn’t even take a picture of the steamed end product! Anyway, here is the recipe for the Prawn and Ginger Dumplings.

 

 

 

 

 

 

Dumpling Skins (See pic on “how to roll dumplings” below)

1 cup (250ml) flour
3/4 cup (190ml) rice flour
Pinch of salt
1 cup (250ml) boiling water
1 tbsp (15ml) vegetable oil
Extra flour for kneading until a smooth dough is formed

Place flours and salt into a bowl and using a fork stir in the boiling water and mix until smooth.
Add oil and knead, using a little extra flour if dough is too sticky, until a smooth and elastic dough is formed.
Set aside to rest for a few minutes while you make your prawn and ginger filling.

Prawn and Ginger filling

16 prawns (shelled and deveined) I used about 8 langoustine tails
Vegetable oil
Sesame oil
large knob of ginger, finely chopped (about a heaped tablespoon)
2 cloves of garlic, crushed
1 shallot, finely chopped
1 dried chilli
3 tbsp (45ml) Shoa Xing (can also use sherry)
Soy sauce, to taste
Mirin, to taste
Black pepper
Handful coriander, roughly chopped
1 tsp (5ml) cornflour

Heat a frying pan with a little vegetable oil and sesame oil and gently saute ginger, garlic, shallot and chilli until soft and fragrant.
Add Shao Xing and cook until almost evapourated. Set aside to cool.
Chop prawns into small pieces and place into a bowl together with the sauteed ginger mix.
Add soy sauce and mirin to taste and season with a grinding of black pepper.
Stir in chopped coriander and cornflour and set aside.

To assemble:

Take a small knob of dumpling dough and roll into a thin round circle.
Place a small teaspoon of filling into the centre of the circle, lightly wet the edges with a little water and pinch sides together Forming a small round ball.Repeat until mixture is finished.
Place about 6-8 dumplings into a bamboo steamer, lined with a little foil (to prevent sticking) and steam for 3-4 minutes or until dumplings are cooked.
Serve warm with soy sauce.

 

 

 

 


 

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