Dim Sum ( Chinese raviolis ) - Le Coup de Grâce

Dim Sum ( Chinese raviolis )

Preparation :40 min Cooking :8 min
Difficulty :medium
Servings :40 dim sum

I decided to include two dim sum recipes on this page. Have fun and bon appétit! The homemade dough gives about 60 raviolis and each recipe gives about 40 each. I swear, they are amazing! Personnally, I love doing my homemade dim sum dough but you can also buy the frozen Won Ton covers, they really do the job!

Ingredients for the homemade dim sum dough

  • 3 cups all purpose white flour + a little bit for kneading
  • 1 cup lukeward water + about 1 tablespoon

Ingredients for pork dim sum

  • 1x fresh dough or 1 pack of Won Ton covers, unfrozen
  • 500g ground pork
  • 1/3 cup red cabbage, finely chopped
  • 1 scallion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 egg
  • 2 tablespoons soy sauce
  • 4 drops toasted sesame oil
  • Salt and ground pepper

Ingredients for shrimps dim sum

  • 1x fresh dough or 1 pack of Won Ton covers, unfrozen
  • 1 cup raw shrimps scaled and without tails, damped dry and finely chopped
  • 1 scallion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon nuoc mam ( fish sauce )
  • 1 teaspoon soy sauce
  • 1 egg
  • Salt and ground pepper

Preparation

Preparation for the dough

  • In a big bowl, mix the flour and 1 cup of water until you form a sort of ball. If too dry, add a bit of water at a time until all dry ingredients are well stuck together.
  • Knead for 5 minutes until the ball becomes soft and non-sticky. Sprinkle some flour when needed to facilitate the process. Wrap in cellophane and let rest on the counter for 15 minutes.
  • Roll down using a rolling pin until it get about 4-5 paper sheets thick. If you are using the Kitchen Aid pasta extention, roll down until #4.

Preparation for the dim sum

  • In a big bowl, mix everything together and place into fridge for 20 minutes.
  • Cut squares of 10cm by 10cm of dough and add about 1 teaspoon of the stuffing in the middle. To close them, lightly moisten the sides. You can bring together the 4 sides in the middle then twist and press to seal them. You can also fold one corner over the opposite one and seal with a fork. Be inspired! It is important not to over stuff them otherwise they won’t close properly…
  • Steam in a chinese basket or on a marguerite at high temp for 7 minutes! To make sure they don’t stick, cook on a parchment paper filled with holes. Serve with a tamari soy sauce and my legendary asian peanut sauce!

*** Note that those are 2 different recipes so please do not mix everything together! Even though I am sure it would still be pretty tasty! If you have some stuffing left, just freeze it.

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Our wine stewards suggest

+- 15$Vignoble de la Bauge Brise 2014

For an original pairing with local products, try this semi-rosé elaborated by Simon Naud from the Bauge domain located in Brigham.

+- 30$Tantalus Riesling 2012

One of the best riesling producers from British-Columbia! A wine with strong citrus and mineral notes, with a subtil points of sugar balanced by a vibrant acidity!

Ginger Beer, Microbrasserie du Lièvre

This beer with powerful aromas of ginger will enhance the Asian taste of this dish. This light-bodied beer will pair well with this meal by bringing the little spicy taste of rhizome.

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