Cantonese Dim Sum
Guangzhou — Mother recipe · en it
A classic of Cantonese cuisine, dim sum is a delightful array of pastries and fillings.
📷 Goujboo Wimd 655320 — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 100 g of corn flour
- 75 g of wheat flour
- 200 ml of water
- 200 g of beef
- 1 onion
- 1 tablespoon of soy sauce
- 1 tablespoon of Shaoxing cooking wine
- 1 tablespoon of oyster sauce
- 1 tablespoon of sesame oil
- 100 g of spinach
- 100 g of taro
- oil for frying
Method
- Mix the corn and wheat flour with water to form the dough.
- Prepare the filling with beef, sesame oil, soy sauce, Shaoxing cooking wine, and spinach.
- Prepare the taro and slice it thinly.
- Fill the dough with the filling and add the taro slices.
- Fry the dough in hot oil.
- Serve the dim sum hot.
The story
Dim sum originated in southern China, particularly in Guangzhou, where it was traditionally served as breakfast. Its popularity spread nationally and internationally due to its diverse range of dishes and quality.
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