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(3) Roll out the piece of dough very thinly on a sheet of clingfilm until you can just see through the dough. (2) Take a piece of the dough (perhaps about the size of a lime) and cover the rest of the dough with a damp tea towel to prevent it drying out. Pour over the boiling water and stir with a wooden spoon to give a smooth dough. (1) Put wheat starch, cornflour, coriander (if using), salt and oil into a mixing bowl. This can be used immediately but if you cover and leave for a couple of hours or overnight, the flavours will develop significantly. (2) Transfer to the bowl and mix with the prawns and spring onions. Blitz for a few seconds to give a smooth paste. Put all the remaining filling ingredients into a food processer. (1) Chop the prawns into largish chunks and put in a bowl with the cornflour and spring onions.

*the cornflour in the filling absorbs some of the moisure as the dumplings steam but I sometime like omitting the cornflour so that some of flavoured liquid collects inside the steamed wrappers.

about 1 tablespoon coriander, leaves and stalks, roughly chopped.1″ piece ginger, peeled and roughly chopped.50g chestnut mushrooms, roughly chopped.about a tablespoon chopped coriander (omit this is you want a plain dough).However, I sometimes like to keep them open rather than encase the filling fully within the dough: It might not be the traditional approach, but they still hit the spot! I am hopeless at crimping them and shaping dim sum properly, so I just go for a simple way of shaping by folding them up like mini Cornish pasties. Once you have rolled the dough out, cover it with a damp tea towel to prevent it from drying out and cracking. If the water is not that hot (as I found with my first few attempts!!!), the flours and water will not combine and you will end up with a white slurry that is only good for the bin! Keep the dough lightly moist while you work with it The trick with this dough is to use water that has just boiled. …but when the owner said I need wheat starch, cornflour then enough boiling water to form the dough, that was all I needed to have a go! Boiling water for the dough! As is often the case -and understandably! – they wouldn’t give me the recipe for the dough…

Serve immediately.I got the basics for this recipe years ago from a restaurant in London that serves the most amazing dim sum. Arrange the mushrooms on a serving platter and dress with the sauce. Reduce the heat to low and simmer for 20 minutes, basting frequently, until the filling is cooked through.ĥ. Mix the reserved mushroom water and oyster sauce, add to the wok and cover. Arrange the mushrooms stuffing side up in the wok and cook until they are browned. Heat the cooking oil in a wok over high heat, then reduce to medium. Place a parsley leaf on top of each mushroom.Ĥ. Fill each mushroom with filling, smoothing the top flat with a knife. Combine the pork, water chestnuts, soy sauce, rice wine, tapioca starch and sugar in a bowl. Drain, reserving 3/4 cup of the strained liquid, and discard the mushroom stems.Ģ. Soak the mushrooms in hot water for 30 minutes until soft. Makes: 20 | Prep Time: 45 Minutes | Cook Time: 30 MinutesĪdapted From: Dim Sum Made Easy Ingredientsģ-5 fresh or canned water chestnuts, finely choppedġ.