Mushroom dim sum

Name: Mushroom dim sum
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 24 round leaves of frozen gyoza or dumpling dough; 9 cm Ø; approx. 120 g); 30 g Mung bean sprouts; 1 (approx. 50 g) small carrot; 100 g Pak Choi (alternatively Chinese cabbage); 1 Garlic clove; 150 g Shiitake mushrooms; 3 TABLESPOONS Oil; 1 TABLESPOON Hoisin sauce; 7 TABLESPOONS Soy sauce; 1 TEASPOON Sesame Oil; 1 piece(s) (approx. 20 g) Ginger; 1⁄2 Tsp Sriracha sauce; 7-10 Tbsp Salt; Oil or baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

24 round leaves of frozen gyoza or dumpling dough; 9 cm Ø; approx. 120 g)
30 g Mung bean sprouts
1 (approx. 50 g) small carrot
100 g Pak Choi (alternatively Chinese cabbage)
1 Garlic clove
150 g Shiitake mushrooms
3 TABLESPOONS Oil
1 TABLESPOON Hoisin sauce
7 TABLESPOONS Soy sauce
1 TEASPOON Sesame Oil
1 piece(s) (approx. 20 g) Ginger
1⁄2 Tsp Sriracha sauce
7-10 Tbsp Salt
Oil or baking paper

Directions

1
Let the pack of gyocat dough thaw very briefly. Take off just under half of the dough and defrost, freeze the rest again. For the filling, rinse and drain the sprouts. Peel and wash the carrot and cut it into very fine sticks.
2
Clean and wash Pak Choi. Separate the leaves from the stems and dice the stems finely. Cut the leaves into rough pieces. Peel garlic and chop finely. Clean and chop the mushrooms.
3
Heat 2 tablespoons of oil in a frying pan. Sauté the mushrooms in it. Season with salt and remove. Heat 1 tablespoon of oil in the frying fat. Sauté carrot, pak choi and garlic in it. Add sprouts. Deglaze with hoisin and 1 tbsp. soy sauce.
4
Stir in mushrooms and sesame oil. Let the filling cool down.
5
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.
6
Pick up the pouches. Press with your thumb sideways into the straight side (and thus into the filling) to bend the pouches. At the same time the edge will bend up. Now bring the ends together and lay them slightly on top of each other.
7
Press the dough well together.
8
Then brush 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).
9
Bring 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 place it in the oven (50 °C).
10
For the dip, peel the ginger, cut into fine sticks and mix with 6 tbsp. soy sauce. If you like it spicy, flavour the dip with Sriracha sauce. Serve with the dim sum.