Some Dim Sum

When I lived in Oz I was properly introduced to Asian food and one of the things that I couldn’t/can’t seem to go long without is Dim Sum (otherwise known as streamed dumplings or Yum Cha). So I’ve learnt to make my own and freeze them for whenever this need arises. So easy, so tasty:

500g beef mince
3 large garlic cloves, crushed
1,5cm piece ginger, peeled, finely grated
2 small red chilies, finely chopped
2 tablespoon soy sauce
1 tablespoon oyster sauce
A packet dumpling wrappers (can be found at most Chinese stores in the frozen section)

1. Mix all the ingredients together in a bowl.
2. Spoon 1 teaspoon of the mince mixture into center of 1 wrapper. Brush edge with water. Fold pastry over to enclose filling. Press edges to seal. Repeat with remaining mince mixture and wrappers until you have your desired quantity.
3. Bring a pot of water to the boil (make sure your steamer fits snugly on top of it) and place your dim sum in the steamer and cook for about 7-10 minutes.
4. Serve and enjoy.

Cooking tips:
1. I’ve found that making the mixture before hand and letting it sit for a day or two (in the fridge) strengthens the flavours.
2. You can never have too much garlic, ginger or soy sauce with these things.
3. If you want to make some and freeze them for a later date, stop at the end of step 2 and then place them on a lined baking tray. Put the tray into the freezer and once frozen, you can put them in a bag or Tupperware to keep frozen until needed.
4. It is best to put something between the dim sum and the steamer to stop sticking, I’ve used wax paper but a cabbage leaf is much better.
5. I’ve been to many Chinese stores around Cape Town to try to find wrappers, the best so far is the store opposite ABSA in Claremont. make sure you buy the round dumpling wrappers and not the square won ton wrapper – there is a difference. Alternatively, you could try to make your own (it’s just rice flour and water).


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