Dim Sum ( Chinese raviolis )

Dim Sum ( Chinese raviolis )
  • Preparation 40 min
  • Cooking 8 min
  • Servings 40 dim sum
  • Freezing Absolutely

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!

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Dim Sum ( Chinese raviolis )

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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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Dim Sum ( Chinese raviolis )
Our sommeliers suggest
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. See the product
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. See the product

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