Mini Dim Sum

Ingredients

• 200 g Flour
• 2 Spring Onions
• 20 sea crabs (pre-cooked)
• 1 small carrot
• 2 tbsp rice wine
• 0.5 tsp Sugar
• Salt
• pepper (ground)
• 1 red chili pepper (halved, seeded and finely chopped)
• 2 tbsp sugar
• 1 tsp salt
• 1 tbsp Rice vinegar

Instructions

1. 1.

   Whisk the flour with 100 ml cold water in a bowl and knead into a smooth dough. Cover with a damp cloth and let rest for 20 minutes. Clean, wash and finely chop the spring onions.

2. 2.

   Peel the carrot and dice it into very fine cubes.

3. 3.

   Knead the dough again, then roll it into a 2 cm diameter log and cut into ten equal pieces. Knead each piece once more and roll out into a round disc about 10 cm across. Place two crabs in the center of each disc, add spring onions and carrot, season with salt and pepper, drizzle with rice wine. Fold the dough edges over to enclose the filling, leaving the top open. Line a bamboo steamer with a damp cloth. Arrange the dim sum on the steamer, close it, place it in a large pot and steam over boiling water for 10 minutes.

4. 4.

   For the chili sauce whisk sugar into about 4 tbsp water, add salt, rice vinegar and chili, then simmer for a few minutes.