RECIPE 1 - CHICKEN DIM SUMS
RED DOUGH - INGREDIENTS
- 15gm Potato starch
- 45gm Wheat Starch
- 60gm Hot water
- 30gm Beetroot (For the Color)
PREPARATION
Boil the beetroot and blend to a liquid form. Mix all ingredients together in one bowl. Knead the dough to elastic texture. Cut the dough into 10 grams each and allow to rest.
CHICKEN FILLING - INGREDIENTS
- 75 gm Chicken thigh
- 3 gm Bamboo shoot
- 3 gm Water Chestnut
- 1 ml Peppercorn oil
- 2 gm Salt
- 2 gm White pepper
- 3 gm Sugar
- 5 ml Sesame oil
PREPARATION
Fine chop the chicken thigh. Mix all other ingredients together. Season to taste. Take the beetroot dough and fill in chicken mixture.
RECIPE 2 - MUSHROOM DIM SUMS
GREEN DOUGH - INGREDIENTS
- 15gm Potato starch
- 45gm Wheat Starch
- 60gm Hot water
- 15gm Spinach Leaves (For the Color)
PREPARATION
Boil the spinach and blend to a liquid form. Mix all ingredients together in one bowl. Knead the dough to elastic texture. Cut the dough into 10 grams each and allow to rest.
MUSHROOM FILLING - INGREDIENTS
- 20 gm Wood ear fungus
- 20 gm Cloud ear fungus
- 20 gm Shitake mushrooms
- 15 gm Button Mushrooms
- 3 gm Garlic
- 2 gm Salt
- 1 gm White pepper
- 2 gm Sugar
- 4 ml Sesame oil
- 15 ml refined cooking oil
- 2 gm Black pepper
- 3 ml Soya Sauce
PREPARATION
Cut all mushrooms into julienne. Mix the mushrooms with the other ingredients. Season to taste. Take the dough and fill in the mushroom mixture.
RECIPE 3 - SHRIMP DIM SUMS
ORANGE DOUGH - INGREDIENTS
- 15gm Potato starch
- 45gm Wheat Starch
- 60gm Hot water
- 15gm Carrots (For the Color)
PREPARATION
Boil the carrots and blend to a liquid form. Mix all ingredients together in one bowl. Knead the dough to elastic texture. Cut the dough into 10 grams each and allow to rest.
PRAWN FILLING - INGREDIENTS
- 70 gm Prawns
- 20 gm Scallion
- 5 gm Corriander Root
- 2 gm Garlic
- 1 gm Salt
- 2 gm White pepper
- 3 ml Sesame oil
- 2 gm green Tobiko
- 2 gm orange Tobiko
- 2 gm red Tobiko
PREPARATION
Finely chop the shripms in one bowl. Mix the prawns with the other ingredients. Season to taste. Take the dough and fill in the prawn mixture.
COOKING METHOD FOR ALL YOUR DIM SUMS
Grease the dim sum baskets with oil. Place dim sum on the basket and steam for 8 minutes. Serve with soya sauce and chili oil. Garnished with coriander leaf, bell pepper and sorrel leaf.
Bon Appetit!
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