Dim Sum Recipe
 Malaysian Recipes

Ingredients:

250 g/ 9 oz/ 2 1/4 cups
225 g/ 8 oz/ 1 cup
3
2
1 cm/ 1 in piece
1 tbsp
1 tbsp
1 tbsp
2 tsp
1/2 tsp
 

plain all-purpose flour
minced (ground) pork
spring onions (scallions), 1 reserved for garnish, 2 chopped & some green
large Chinese cabbage leaves, shredded & some for lining steamer basket
fresh root ginger, grated
corn flour (cornstarch)
light soy sauce
rice wine
dark sesame oil
caster (superfine) sugar

Method:

1. Sift flour into a bowl. Make a well in centre and slowly pour in 225 ml/ 8 fl oz/ 1 cup boiling water. Mix in flour with a fork or chopsticks. Continue to mix to form a rough dough, adding more flour, if necessary. Cover bowl and leave for  1 minute, to cool.

2. Using your hands, form dough into a soft, loose ball. Knead on a lightly floured surface for about 5 minutes until smooth and elastic. Cover and leaves to rest for 30 minutes.

3. In a bowl, combine remaining ingredients using chopsticks or a fork. set aside.

4. Divide dough in half. Roll each half to a 23 cm/ 9 in cylinder. Using a floured sharp knife, cut each cylinder into 12 thick slices. Cover with a damp cloth.

5. Roll each slice into a ball then roll out to a 10 cm/ 4 in circle, making edges slightly thinner than centre. Place 1 tbsp filling in centre. Brush edges of circle with a little water.

6. Lift wrapper around filling, gathering and pinching wrapper to form a purse or dolly bag shape. Put on a tray and cover with a damp cloth. Repeat with remaining dough and filling.

7. Place some dim sum in a steamer basket lined with cabbage leaves, without crowding dim sum. Cover with a lid. Steam over simmering water for 12-15 minutes until tender but chewy. Garnish with reserved spring onion (scallion) and serve warm with soy sauce mixed with shredded fresh red chili for dipping.

Serve 6-8.