Dim Sum ( Chinese raviolis )

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

• 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

• 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 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.