Dim Sum

Preparation time

1 1/2 hours

Steaming time

20 minutes

When is it ready?

2+ hours

SF

About 30 pieces

Difficulty level: challenging

This dish can be made with basically any filling that you like. I always try to choose protein-rich options, and this one I made with mashed chickpeas, fried onions (which I add almost to everything) and potato.

Like in many other recipes, this one as well requires having cooked chickpeas, so if you haven't already soaked & cooked your beans, go ahead and do that. You can follow the instructions for cooking these chickpeas in my chickpeas salad sandwich recipe.

Ingredients

500g (17oz) all-purpose flour

250ml (8.5oz) water

1/4 cup (2oz/60ml) Extra virgin

olive oil

1 cup (8oz) cooked chickpeas

1 potato

1 yellow onion

2 tbsps sweet Paprika

Salt & pepper

For best results during steaming,

I recommend to purchase the Bamboo dumpling steamer, 2 tiers basket with a lid.

Alternatively, you can use a strainer covered with punctured parchment paper (to allow steam to go through).

Let's get steaming!

Preparing the filling

The principle with the dough for dim sum is that it needs to be somewhat stiff. For that purpose we will use little oil and much flour.

Mix the ingredients together in a mixing bowl, and kneed the dough until you get a smooth texture. Let it 'rest' for about 20 minutes while covered with a towel, so it doesn't dry out.

Meanwhile to save time, fry onions on medium heat for 15 minutes or until it becomes somewhat translucent and golden in color, and cook the potato (cut to 2 inch chunks) in boiling water for 15 minutes or until the potato is very soft.

To the mixing bowl add the cooked chickpeas and mash them thoroughly. Mix them with the fried onion, and add salt, pepper & paprika.

Making the dough 'pockets' (dumplings)

Cut out about 2 inch pieces of the dough to create a ball.

Flatten it on a clean surface using your palms and/ or a rolling pin. Scoop a small amount out of the filling (about a full tsp), put it in the middle and then grab one side of the dough and move it to the other side while covering the filling. Gently pinch the ends and then grab the far two 'corners' and raise them up towards each other until they bind.

Steaming

I strongly recommend to do this step right before serving!

Place the Bamboo baskets on top of a pot half-way filled with water (around the same diameter of the basket) and bring the water to boiling. Reduce the heat to medium and pad the baskets with either cabbage leaves or with parchment paper. Pinch holes with a fork in whichever padding you used to allow steam to go through.

Place the dumplings on the padding and close the lid.

Steam for about 15 minutes and serve within 30-60 minutes for best taste and texture!