Steamed Dough Dumplings (Dim Sum)

Ingredients

• 125 g flour
• 1 tbsp soy oil
• Salt
• 100 g shrimp (peeled and deveined)
• 2 Spring Onions
• 2 cm fresh ginger
• 4 water chestnuts canned (Asia store)
• 300 g mixed ground meat
• 1 egg
• 0.25 tsp Chinese chili sauce
• 1 tbsp soy sauce
• 1 pinch turmeric powder
• flour (for rolling)

Instructions

1. 1.

   Whisk the flour with 5-6 tbsp water, 1 tbsp oil, salt and turmeric into a smooth dough that does not stick. Cover the dough in a cloth and let it rest for 30 minutes. Wash the shrimp, pat dry and chop. Wash the spring onions, trim, shake dry and slice into thin rings. Peel the ginger, drain the water chestnuts and finely chop both.

2. 2.

   Combine the ground meat with the spring onions, ginger, water chestnuts, shrimp, egg, chili sauce, soy sauce and turmeric. Divide the dough into 20 portions and roll each on a floured work surface. Place about 1 tsp of filling on each dough piece, fold the edges toward the center and press around to seal.

3. 3.

   Place the dumplings in a bamboo steamer without touching each other. Heat a little water in a wok, set the steamer (it should not touch the water) and steam the dumplings covered over medium heat in batches for about 15 minutes. Remove and serve on a plate.