Steamed Veg Dimsum
An easy DIY recipe for steamed vegetarian dim sum! 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.
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.
