Dim Sum with ground pork and prawns

Name: Dim Sum with ground pork and prawns
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 24 round leaves TK-Gyoza (or dumpling dough; 9 cm Ø; approx. 120 g); 30 g Frozen green beans; 60 g raw shrimps (without head and shell, fresh or frozen); 30 g Water chestnuts (tin); 2 red chillies; 1 Garlic clove; 1 piece(s) (approx. 15 g) Ginger; 150 g Pork sausage; 2 stem(s) Coriander; 3 TABLESPOONS Soy sauce; 1 TABLESPOON rice vinegar; 7-10 Tbsp possibly each 1⁄2 Boxes green and red shiso cress; 7-10 Tbsp Salt; Oil or baking paper

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

24 round leaves TK-Gyoza (or dumpling dough; 9 cm Ø; approx. 120 g)
30 g Frozen green beans
60 g raw shrimps (without head and shell, fresh or frozen)
30 g Water chestnuts (tin)
2 red chillies
1 Garlic clove
1 piece(s) (approx. 15 g) Ginger
150 g Pork sausage
2 stem(s) Coriander
3 TABLESPOONS Soy sauce
1 TABLESPOON rice vinegar
7-10 Tbsp possibly each 1⁄2 Boxes green and red shiso cress
7-10 Tbsp Salt
Oil or baking paper

Directions

1
Allow the gyocateedge to thaw very briefly. Take off just under half of the dough and defrost, freeze the rest again. For the filling, cook the frozen beans in a little boiling salted water for about 6 minutes. Drain, rinse with cold water and cut into fine rings.
2
Wash the shrimps, dab dry and dice finely. Drain the water chestnuts and chop them finely. Clean the chillies, cut lengthwise, remove seeds and wash. Peel garlic and ginger. Chop 1 chilli, garlic and 1⁄3 ginger very finely.
3
Knead the prepared ingredients and the ground pork. Season with a little salt.
4
Form Dim Sum from dough sheets and filling. Spread the filling, brush the edges with water. Fold the dough-sheets over the filling so that they form semicircles. Press the edges of the dough well together.
5
Hold the dough pouch between thumb and forefingers with the edge facing upwards and push it together to form a fold. Continue at even intervals until the whole edge is folded (approx. 5 folds).
6
Press the folded edge carefully once again.
7
Spread the bottom of a bamboo steamer basket with oil (or line it with baking paper cut to basket size). Put Dim Sum in portions. Cover the steamer basket and place it in a wok filled with a little water (or on a suitable pot).
8
Bring the water to the boil and steam the Dim Sum over medium heat for 8-10 minutes. Cover the finished Dim Sum with a damp cloth and put it in the oven (50 °C).
9
For the dip rest cut ginger into very fine sticks. Cut the remaining chillies into fine rings. Wash coriander, shake dry and pluck leaves. Mix everything with soy sauce and rice vinegar. Arrange Dim Sum on plates.
10
Cut cress from the bed, sprinkle over it and serve with dip. Sweet chilli sauce (e.g. chilli sauce for chicken) is also delicious with it.