Chai dim sum

Chai dim sum

Vegetarian dim sum

By
From
The Complete Asian Cookbook
Makes
36
Photographer
Alan Benson

Ingredients

Quantity Ingredient
300g gluten flour
6 dried shiitake mushrooms
60ml peanut oil
2 spring onions, thinly sliced
1 garlic clove, crushed
1 teaspoon fresh ginger, finely grated
150g cabbage, shredded
75g bamboo shoot or water chestnuts, finely chopped
2 tablespoons light soy sauce
2 teaspoons sesame oil
3 teaspoons salt
2 tablespoons cornflour
2 eggs, lightly beaten
300g won ton wrappers

Method

  1. Put the gluten flour and water into a large mixing bowl and stir well, then knead until smooth. Set aside for 1 hour. Put 2 litres water into a saucepan and bring to the boil, then cut walnut-sized pieces of dough, drop into the water and simmer for 30 minutes, or until the dough rises to the surface. Drain well, allow to cool, then chop or mince finely. Set aside.
  2. Soak the mushrooms in hot water for 20–30 minutes. Drain, then cut off and discard the stems and thinly slice the caps.
  3. Heat the peanut oil in a wok or large heavy-based frying pan over low heat. Add the spring onion, garlic and ginger and cook for 2 minutes, then add the cabbage and stir-fry until soft. Add the bamboo shoot, mushroom, minced gluten dough and stir-fry for 1–2 minutes. Remove from the heat, put into a large bowl and add the soy sauce, sesame oil, salt, cornflour and enough beaten egg to bind the mixture together.
  4. Take a won ton wrapper in the palm of your hand. Put a tablespoonful of mixture in the centre and gather up the pastry to enclose the filling. With the back of a teaspoon, press points of the dough down to cover. Squeeze the dumpling firmly to make the dough adhere to the filling. Put in an oiled steamer and steam for 10 minutes. Serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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