Dim Sum with Shiitake

Ingredients

• 1 Garlic clove
• 2 cm ginger
• 500 g pre‑cooked large shrimp (raw)
• 150 g shiitake mushrooms
• 4 Spring Onions
• 2 tbsp peanut oil
• 1 tsp Lime juice
• Salt
• chili powder
• 24 wan-tan dough sheets

Instructions

1. 1.

   Peel the garlic and ginger. Rinse the shrimp, pat dry, and finely chop together with the garlic and ginger in a food processor. Clean the mushrooms and cut into small pieces. Wash and trim the spring onions, slice diagonally into rings, reserving some green for garnish. Sauté the mushroom mixture in 1 tbsp hot oil in a pan or wok for 1–2 minutes, then remove and let cool. Mix into the shrimp paste with lime juice, salt, and chili to taste. Spoon about 1 tbsp onto the center of each wan‑tan sheet, fold around, pull up and press firmly (spray water if needed). Shape like small cups and place in a greased bamboo steamer basket. Cover and steam over hot water for about 10 minutes.

2. 2.

   Sprinkle with reserved spring onion greens and serve with soy sauce for dipping.