In the Cantonese dialect of Chinese, the name of this dish means "little gift". "Dim sum" - steamed little edible treasures hidden in dough baskets are popular almost throughout Asia. But the most favorite dish is still, I think, Chinese. The filling can be different. Today we have chopped seafood.
| Cook Time | 45 minutes |
| Servings |
Ingredients
- 500 gram Seafood
- 2 tablespoons Soy sauce
- 2 tablespoons White dry wine can be rice wine, if there is
- 1 teaspoon Sesame oil
- 2 tablespoons Corn starch
- 400 gram Flour wheat / Flour
- 2 tablespoons Vegetable oil
- Black pepper to taste
Ingredients
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Instructions
- I want to draw your attention to the fact that I made 1/4 of it, because I can't eat everything))). Clean all the seafood.
- Grind in a blender, but not very finely. Add 4 tablespoons of water, soy sauce, wine, sesame oil, black pepper and starch. Mix well.
- Sift the flour onto the table with a slide, make a recess and pour into it half a cup of hot water, then 1/3 cold and vegetable oil. Knead well to make a smooth, elastic dough. Roll it into a sausage and cut it into cherry-sized pieces.
- Roll out each piece and put 1 tsp of filling in the middle.
- Pinch the edges tightly, as shown in the photo.
- Cover the steamer with lettuce leaves or a damp cloth so that the dumplings do not stick.. arrange them so that they do not touch.
- Cook for a couple of 20 minutes.
- That's exactly how they should be...
- Serve on lettuce leaves.
- You can decorate with fresh vegetables.
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