For the dough:
150g/5oz plain flour
50ml/2fl oz boiling water
25ml/1 1/2 tablespoons cold water
7.5ml/1/2 tablespoon vegetable oil
For the filling:
75g/3oz minced pork
45ml/3 tablespoons canned bamboo shoots, chopped
7.5ml/1/2 tablespoon light soy sauce
5ml/1 teaspoon dry sherry
5ml/1 teaspoon demerara sugar
2.5ml/1/2 teaspoon sesame oil
5ml/1 teaspoon cornflour
To serve:
Lettuce leave such as iceberge, soy sauce, spring onion curls, sliced fresh red chilli and prawn crackers.
To make the dough sift the flour into a bowl. Stir in the boiling water, then the cold water together with the oil. Mix to form a dough and knead until smooth.
Divide the dough into 16 equal pieces and shape into circles.
For the filling, mix together the pork, bamboo shoots, soy sauce, dry sherry, sugar and oil.
Add the cornflour and stir well until thoroughly combined.
Placea little of the filling in the centre of each dim sum circle. Pinch the edges of the dough together to form little purses.
Line a steamer with a damp tea towel. Place th dim sum in the steamer and steam for 5-10 minutes.
Arrange the lettuce leaves on four individual serving plates, top with the dim sum and serve with the soy sauce, spring onion curls, sliced red chilli and prawn crackers.
150g/5oz plain flour
50ml/2fl oz boiling water
25ml/1 1/2 tablespoons cold water
7.5ml/1/2 tablespoon vegetable oil
For the filling:
75g/3oz minced pork
45ml/3 tablespoons canned bamboo shoots, chopped
7.5ml/1/2 tablespoon light soy sauce
5ml/1 teaspoon dry sherry
5ml/1 teaspoon demerara sugar
2.5ml/1/2 teaspoon sesame oil
5ml/1 teaspoon cornflour
To serve:
Lettuce leave such as iceberge, soy sauce, spring onion curls, sliced fresh red chilli and prawn crackers.
To make the dough sift the flour into a bowl. Stir in the boiling water, then the cold water together with the oil. Mix to form a dough and knead until smooth.
Divide the dough into 16 equal pieces and shape into circles.
For the filling, mix together the pork, bamboo shoots, soy sauce, dry sherry, sugar and oil.
Add the cornflour and stir well until thoroughly combined.
Placea little of the filling in the centre of each dim sum circle. Pinch the edges of the dough together to form little purses.
Line a steamer with a damp tea towel. Place th dim sum in the steamer and steam for 5-10 minutes.
Arrange the lettuce leaves on four individual serving plates, top with the dim sum and serve with the soy sauce, spring onion curls, sliced red chilli and prawn crackers.