Dim sum "Shui Yao" with pork and squash spread
Ingredients for 6 servings
-
Chinese cabbage
200 g -
Carrot
1 pcs -
Squash spread Uncle Vanya
100 g -
Lean pork mince
200 g -
clove of garlic
1 pc -
Ginger
30 g -
Green onions
30 g -
Cube of chicken broth
1 pc -
pinch of white pepper
for taste -
fragrant oil from roasted sesame seeds
2 tbsp -
round sheets of dough for ravioli made from wheat flour
32 pcs -
salt, pepper
for taste -
oil from roasted sesame seeds
3 tsps -
soy sauce
3 tbsp -
rice vinegar
3 tbsp -
Chile sauce Sriracha
1 tsp -
red chili pepper
1 pcs -
sprigs of cilantro, coarsely chopped
for taste
-
Cook
90 minutes -
Caloricity
175calories/100г - 0.00 Rating
- Cooking Instructions
- 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.
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