1/2 Cup finely chopped spring onions
1/2 Cup finely chopped caspsicum
1/2 Cup finely chopped spinach
1/2 meduim size cabbage
1 big grated or finely chopped carrot
5-6 finely chopped white button mushrooms
1 tbspn of chilly garlic sauce.
1 tbspn grated ginger
Light soya sauce or dumpling soya sauce for serving with dim sums.
Salt as per taste.
1 tspn sesame oil
Ready sheets to make dim sums (I get these from the local store).
OR
You can even make them at home. You will need:
1 Cup of plain flour.
Water to knead the flour (scroll down for home made sheet recipe).
METHOD:
Chop all the vegetables. You can use a food processor so they are finely chopped or a grater.
Heat a wok and add sesame oil (you can also use a mix of sesame oil and olive oil).
Add grated ginger once the oil is hot. Do not burn the ginger.
Add Spring onions, capsicum, finely chopped mushrooms and cook on a medium to high flame taking care not to burn. Adjust the flame to low if you feel the wok is too hot and again increase the flame later.
Add finely chopped cabbage and carrot.
Stir well.
Add Spinach.
Add chilly garlic sauce. (If you do not have this sauce use 3/4 tbspn of grated garlic and red chilly powder or finely chopped green chillies depending on how spicy you want your dim sum to be).
Add salt as per your taste stir well and switch off the gas.
Allow to cool. Once the veggies have cooled take the ready sheet of flour and add a spoonful of the vegetable in the center.
On the circumference of the sheet apply little water with your finger and flip the sheet onto the other side so as to make a "D" shape and then seal the edge. If you make fresh home made sheets then the edges will stick without water. It is only when you use ready sheets that you need to wet the circumference of the sheet so the edges seal together.
I have kept them all ready.
Prepare your steamer.
Once the water in the steamer starts to boil, steam your dim sums.
I have kept butter paper below the dumplings and greased it with some oil so the dim sums do not stick to the bottom and come out easily after steaming.
Steam for 15-20 minutes on a medium to high flame.
When they are done the sheet looks transparent as you can see:
Serve with soya sauce.
You can use different combinations of vegetables each time you plan making dim sums.
Instead of steaming, you can also try pan frying the dim sum with a little oil in a non stick pan. They come out great both ways.
To make home made sheets:
Knead the flour with water, adding water little by little to get a medium soft dough.
Roll with a rolling pin into a big and thin (not very thin though) circle.
Use cookie cutters to cut small circular sheets from the big one.
Put the filling inside and proceed with the steps above.
When baking, follow directions. When cooking, go by your own taste. ~Laiko Bahrs
