Dim sum steamed with ginger - Starters - Recipes

To prepare the dough:
1- put the flour, baking powder and salt in a bowl.
2- Add the egg and water and mix to make a soft dough.
3- Knead on a lightly floured board until smooth. Cover with a damp cloth and set aside.

For the prawn filling
1- chop the prawns in small pieces. Wash and chop the bean sprouts.
2- Finely grate the root ginger. Wash and dry the coriander, finely chop the leaves and add to prawns together with the beans sprouts, ginger sweet and sour sauce.
3- Mix all these ingredients.

To make the dim sum
1- knead the dough again until smooth.
2- Take pieces of dough about the size of a walnut (makes about 24). Roll them into a ball between your hands and then roll out into a thin round about 10 cm (4 inch in diameter) using a rolling pin (so that the dough is very thin).
3- Place a teaspoonful of filling on each circle of dough. Gather up the edges of the dough into a point, then pinch together and twist to seal.
4- Cut 24 small squares of non-stick baking parchment and put a dim sum on each with the sealed edge on top.
5- Place in the 2 steam bowls and fish plate Add 1 tablespoon of finely grated or chopped fresh ginger in the Aroma Diffuser and add water up to the “Max” level.
6- Cook for about 30 - 35 minutes or until cooked through.