The dynamic duo behind Dough Re Mi – a bespoke Bangalore-based home catering service – are back sharing their recipe for vegetarian dim sum, a family favourite which has always found a way to make it all their celebrations. The homemade wrappers are soft, thin and perfect when filled with this crunchy veg filling. Try it the next time you’re craving a light Asian appetiser.
Steamed Veg Dimsum
Ingredients
For the dimsum wrapper
- 65 g all purpose flour
- 30 ml lukewarm water
- ¼ tsp salt
- cornstarch, for dusting
For the filling
- 1½ tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- ¼ cup tofu, chopped finely
- ¼ cup broccoli, chopped finely
- ⅓ cup water chestnuts, chopped finely
- ⅓ cup cabbage, chopped finely
- ¼ cup green onions, whites removed and greens chopped
- 1 tsp red curry paste
- 1 kaffir lime leaf, chopped finely
- 1 tsp brown sugar
- 1½ tsp vinegar
- 1 tbsp soy sauce
- salt, to taste
Instructions
For the dimsum wrapper
- Mix flour and salt in a bowl. Slowly add warm water while mixing it with the flour.
- Bring everything together into a rough ball with your hand.
- Transfer the dough on a working surface and knead for about 10 minutes or until smooth. Place in a lightly floured bowl, cling film and rest for 1 hour.
- Divide dough into 10 equal pieces and coat each piece with some cornstarch.
- Cover them with a damp cloth to prevent them from drying.
For the filling
- Heat the oil in a pan and add garlic and ginger and cook for 2 minutes.
- Once cooked, add tofu, broccoli, water chestnuts, and cabbage and stir fry for 2-3 minutes or until almost cooked.
- Add green onions, red curry paste, kaffir lime leaf, brown sugar, vinegar, soy sauce, and salt as needed. Mix and keep aside.
To assemble
- To roll the wrapper, flatten slightly and roll till you get a disk that’s thinner around the edges and thicker in the center. Spoon filling into the center, seal with water around the edges, and pinch the seams.
- Cover with damp cloth while you’re working on the rest and sprinkle with cornstarch.
- Steam for 10-15 minutes until ready and serve with soy sauce or chilli oil.
About Dough Re Mi
Helmed by Archana Kanoria and Anushree Choudhary, Bangalore-based Dough Re Mi has something of a cult following for their elevated home-catering menu spanning everything from breads and appetisers to hand-crafted pastas, noodles and Asian curries. Having trained at Le Cordon Bleu, pastry chef Anushree is also the mastermind behind their legendary desserts and artisanal sorbets and ice creams! They often conduct online cooking classes too ; for more details, follow them on Instagram @doughremi_blr.
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