Popular as a snack in China, these tiny dumplings are fast becoming fashionable in many fast-food, as well as specialist, restaurants in the West.
150 g (5 oz) 1 1/4 cups plain flour
50 ml (2 fl oz) 1/4 cup boiling water
25 ml (1/2 tbsp) cold water
7.5 ml (1/2 tbsp) vegetable oil
for the filling
75 g (3 oz) minced pork
45 ml (3 tbsp) canned chopped bamboo shoots
7.5 ml (1/2 tbsp) light soy sauce
5 ml (1 tsp) dry sherry
5 ml (1 tsp) demerara sugar
2.5 ml (1/2 tsp) sesame oil
5 ml (1 tsp) cornflour
lettuce leaves such as iceberg, frisee or Webbs, soy sauce, spring onion curls,
sliced fresh red chilli and prawn
crackers, to serve
1. To make the dough, sift the flour into a bowl. Stir in the boiling water, then the cold water together with the oil. Mix to form a dough and knead until smooth.
2. Divide the mixture into 16 equal pieces and shape into circles.
3. For the filling, mix together the pork, bamboo shoots, soy sauce, dry sherry, sugar and oil.
4. Add the cornflour and stir well until thoroughly combined.
5. Place a little of the filling in the centre of each dim sum circle. Pinch the edges of the dough together to form little "purses".
6. Line a steamer with a damp tea towel. Place the dim sum in the steamer and steam for 5-10 minutes. Arrange the lettuce leaves on four individual serving plates, top with the dim sum and serve with soy sauce, spring onion curls, sliced red chilli and prawn crackers.
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