The name dim sum, literally means "to dot your heart" may refer to small dishes Chinese eat between meals, for snacks or tea time. These small portions, bite-size Chinese food consists of a variety of steamed, braised, baked and deep fried dishes, are not only pleasant to the eyes but delicious too. I'm finding it difficult to find dim sum in Cork and refusinf to that the Marks and Spencers option I might just attempt this myself.
Steamed Dumpling with Meat & Vegetable Filling
* 1 ½ packages active dry yeast
* 2 ½ tsps sugar
* 3 tbsps lukewarm water
* 4 cups all-purpose flour
* 1 ¼ cups lukewarm milk
* 1 lb pork tenderloin, diced
* 2-3 scallions, finely chopped
* 3 tbsps soy sauce
* 1 tbsp sesame oil
* 1 lb cabbage, cored and finely chopped
* 1 tsp salt
- Dissolve the yeast and sugar in water. Leave in a warm place for 15 minutes until frothy.
- Sift the flour into a mixing bowl. Gradually pour in the yeast mixture and milk and mix to a smooth, firm dough.
- Put the dough on a lightly floured surface and knead well for 10 minutes. Leave in a warm place for 1 ½ to 2 hours, or until the dough has doubled in bulk.
- Meanwhile, prepare the filling. Mix together the pork, scallions, soy sauce and sesame seed oil. Mix the cabbage with the salt and leave for 5 minutes, then squeeze dry, discarding the salty water. Add the cabbage to the pork and mix well.
- Knead the dough for about 5 minutes, then form into a long sausage shape, 2 inches in diameter. Slice the roll into about twenty-four 1 inch thick rounds. Flatten each round with the palm of the hand, then with a rolling pin, roll out each piece until it is 4 inches in diameter.
- Place 2 tbsps of the pork filling in the centre of each round. Gather the sides over the filling to meet at the top, then twist the top to close tightly. Let the dumplings rest for 20 to 30 minutes.
- Place the dumplings on a damp cloth on the bottom of a steamer, leaving 1 inch space between each. Steam vigorously for 20 minutes. Serve hot.