Steamed Assorted Dim Sum
Shanghai — Mother recipe · ar de en es fr it ja pt ru zh
These homemade dim sum are a burst of flavors and textures, from the softness of the bao to the crunchiness of shrimp rolls.
⏱️ 45 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 200g glutinous rice flour
- 150g mixed ground meat
- 200g small shrimp
- 3 tablespoons vegetable oil
- 4 pieces of fried tofu
- 6 bamboo leaves
- 8 sticks of cucumber
- 150g rice vermicelli
- 2 cloves garlic, crushed
- 3 tablespoons sesame oil
- 4 pieces of chicken
Method
- Mix glutinous rice flour with warm water until you get a smooth and soft dough.
- Chop the ground meat, shrimp, and chicken into small pieces to prepare various dim sum fillings.
- Fry the tofu and cut it into cubes. Fry until crispy.
- Prepare the rice vermicelli according to package instructions, then let them cool.
- Chop fresh ingredients like garlic and cucumber into small pieces to create a variety of dim sum.
- Line a steamer with bamboo leaves or parchment paper. Form small balls from the dough and fill them with prepared fillings.
- Bring water to boil in a large pot, then place the dim sum-filled containers in the steam for about 15-20 minutes.
The story
Dim sum has roots in the culinary culture of southern China and has spread throughout the Chinese region. In Shanghai, the recipe has been adapted to incorporate local ingredients and unique cooking styles.
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