Dim Sum with pak choi filling
Salt
800g Pak choi
1 Bunch spring onions
2 Garlic gloves
20 g Ginger Root
50 g Salted cashew nuts
4 tbsp Soya sauce
4 tspn Seasame oil
2 tspn dark honey
2 tspn Lime juice
Pepper
Flour for rolling out
Soya sauce
Sweet and sour chilli sauce
Type of dish
Oven bakes
Entree's
Food by region
Asian
PreparationKnead the flour, a pinch of salt and a 100ml water to a smooth ball, cover and leave to rest for 30 minutes.
In the meantime clean the pak choi and place 4 large outer leaves to the side. Remove the white ribs from the remaining pak choi and cut the leaves into very thin strips. Clean and finely slice the spring onions and garlic. Place in a perforated container with the pak choi strips and steam at 100 Celcius for 5 minutes.
Peel and finely grate the ginger and chop the cashews. Add them to the cooked vegetables and season well with soya sauce, sesame oil, honey, lime juice, salt and pepper.
Divide the dough into 12 portions and roll the dough balls out on a little flour into very thin circles ( aprrox . 14cm circles) Place two teaspoons of filling on each of the dough circles, wrap the dough over and twist into a little parcel.
Place the dim sum parcels in a perforated steam oven container on the remaining pak choi leaves , 3 – 4 to a leave and steam at 100 Celcius for 35 – 40 minutes
Serve dim sum hot with chilli and soya sauces for dipping.
In the meantime clean the pak choi and place 4 large outer leaves to the side. Remove the white ribs from the remaining pak choi and cut the leaves into very thin strips. Clean and finely slice the spring onions and garlic. Place in a perforated container with the pak choi strips and steam at 100 Celcius for 5 minutes.
Peel and finely grate the ginger and chop the cashews. Add them to the cooked vegetables and season well with soya sauce, sesame oil, honey, lime juice, salt and pepper.
Divide the dough into 12 portions and roll the dough balls out on a little flour into very thin circles ( aprrox . 14cm circles) Place two teaspoons of filling on each of the dough circles, wrap the dough over and twist into a little parcel.
Place the dim sum parcels in a perforated steam oven container on the remaining pak choi leaves , 3 – 4 to a leave and steam at 100 Celcius for 35 – 40 minutes
Serve dim sum hot with chilli and soya sauces for dipping.