Two types of dim sum: 1. with mushroom-carrot filling 2. with sweet lotus paste and mango

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean and trim the mushrooms and chop them finely in the universal chopper or with a knife. Peel, wash and finely chop the carrot. Heat oil in a pan. Steam carrots and mushrooms in it while turning until all the liquid has evaporated. Meanwhile peel and finely chop the ginger. Stir the ginger into the mushrooms, season with soy sauce, allow to cool

2. 2

   Peel the mango pulp. Finely dice 3/4 of the pulp, crush the rest with a fork, mix with mango cubes

3. 3

   Sift and mix the flour and 20 g starch. Bring 175 ml water to the boil, stir in. Sift 20 g starch over it and knead. If the dough is too dry, knead in drops of water. Form the dough into a roll, cut into 16 pieces and shape each into balls. Roll out 8 balls on a lightly floured work surface until round (approx. 8 cm Ø). Place circles one after the other on the palm of your hand, put 1-1 1/2 teaspoon mushroom-carrot filling in the middle of the circles. Form the edges upwards, press the protruding edge wavy together

4. 4

   Repeat the process with the remaining circles, placing about 1 teaspoon of lotus or bean paste in the middle and covering with about 1/2 teaspoon of the mango mixture. Oil the bottom of a bamboo steamer basket. Put dim sum in portions. Place the steamer basket in a wok filled with a little water (or OPEN a suitable pot), bring the water to the boil, cover and steam over a medium heat for 7-10 minutes

5. 5

   Rub banana leaves with a damp cloth. Take out the finished Dim-Sums. Sprinkle each mango dim sum with a few drops of lime juice. Arrange everything on the banana leaves and garnish with shiso as desired

Nutrition Facts

KCAL
270 kcal

CARBS
53 g

FATS
3 g

PROTEINS
6 g