round sheets of dough for ravioli made from wheat flour
oil from roasted sesame seeds
Chile sauce Sriracha
red chili pepper
sprigs of cilantro, coarsely chopped
Cook 90 minutes
Chop the cabbage finely, grate the carrots, add everything in a bowl. Add 10 g of salt and stir. Cover and store in the fridge for about 30 minutes. Squeeze the vegetables by your hands and drain the juice.
Garlic and ginger chop on a grater. Chop the green onions. Mash the bouillon cube in a mortar or grate on grater.
Mix cabbage, pork meat, garlic, ginger and the remaining salt in a bowl. Add all remaining ingredients (except the dough sheets) and mix well - by hands are best. If the mass is as liquid — add a bit of starch.
Spread the dough sheets on a clean surface and add to the center of each tea spoon with a topping. Moisten fingers and edges of each sheet of dough with water, then lift the edges of the dough up and pinch the edges.
Boil water in a large saucepan, gently lower the dim sums into the water using tongs or slotted spoon. Bring to a boil again, lower the heat and cook for 3-4 minutes. When the dims are on the surface, they're ready.
For dip chili pepper clear from the seeds and finely chop.
Catch dim sum with a slotted spoon, drain and put dim sum on serving dish. Serve garnished with chopped green onions with spicy dip.