In the Cantonese dialect of Chinese the name of this dish means “a small gift”. “Dim sum” – steamed small edible treasures hidden in dough baskets are popular in almost all Asian territory. But the most favorite dish is still, I think, it is the Chinese. The filling can be different. Today we have a chopped seafood.
I want to draw your attention that I did 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 flour on the table slide, make a recess and pour half a Cup of hot water into it, then 1\3 cold and vegetable oil. Knead well to a smooth, elastic dough. Roll it into a sausage and cut into pieces, the size of a cherry.
Roll out each piece and put in the middle of 1 tsp filling.
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.. place them so that they do not touch.