Dim Sums will surprise you with just how much can be packed in one bite
Dim Sum. (Photo: DC)
Hyderabad:The ubiquitous Dim Sum is a menu staple at most Oriental restaurants. With a plethora of filling options, it is also one of the most versatile of Chinese dishes. Here’s how you can make this at home from scratch. Feel free to experiment with the filling.
Dim Sum
Ingredients
Filling:
2 tsp canola oil
4 cloves garlic, minced
2 tsp minced fresh ginger
250 gm eggplant, peeled and finely chopped
2 tbsp soy sauce
1 tbsp black bean sauce
1 tsp dark sesame oil
4 tbsp minced cilantro
Covering:
350 gm unbleached all-purpose flour
3/4 cup just-boiled water
Method
Filling
Heat oil over medium-high heat in wok or nonstick skillet. Add garlic and ginger; cook, stirring every 1 minute. Add eggplant, and stir-fry over high heat, 4 to 5 minutes, until very soft; add a little water if needed. Add soy sauce, bean sauce, sesame oil and cilantro; cook and continue to stir until thick,
for about 1 minute. Let it cool.
Covering:
Put a bowl atop a kitchen towel to prevent it from slipping while you work. Put the flour in the bowl and make a well in the centre. Use a wooden spoon to stir the flour while you add 3/4 cup water.
Aim to evenly moisten the flour. It is okay to pause to stir or add water, it is hard to simultaneously do both actions. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl to bring all the lumps into one mass; if the dough does not come together easily, add water by the teaspoon.
Quickly transfer dough and any bits to a work surface; flour your work surface only if necessary.
Knead the dough with the heel of your hand for about 2 minutes. The result should be nearly smooth and somewhat elastic; press on the dough; it should slowly bounce back, with a light impression of your finger remaining.
Place the dough in a ziplock plastic bag and seal tightly closed, expelling excess air. Set aside to rest at room temperature for at least 15 minutes and up to 2 hours.
The dough will steam up the plastic bag and become soft, which makes wrappers easy to work with.
Roll out the dough to form a thin but firm rectangle. Using circular cutters, cut out 8 circles.
Add 1 tbsp of the cooled filling to each circle. Using the ends of the dough, seal the dim sum. Set the pieces on a plate and lower it into a steamer for 2 mins. Serve with chilli sauce.
( Source : dc correspondent )
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