When I look back on my childhood, some things were definitely better taken care of then in present. For example, my sister and I were spoiled with dim sum breakfast so much that I didn't see it as something unique and special any more.. SHAME!! Although Dim Sum is ment to eat for breakfast I don't really give a f#ck about these stupid rules. mean come on...Good food needs to be eaten no matter what time right?!
Don't let the picture scare you, this isn't really as hard as it seems. Trust me, I'll guide you to the process.
All you need to do is scroll down..
Ingredients (for +/- 30 pieces):
- 4 Spring onions
- a big chunk of ginger the size of your big thumb (finely grated)
- 2 big straws of Chinese Brocolli (you can use spinach too, make sure you get all the liquid out of the spinach first)
- 1 piece of Tofu (chopped finely in small cube 1 x 1 cm)
- 1 glove a garlic (chopped super finely or grate it finely)
- a handful of dried Shitake mushrooms (make sure you soak them in warm water first and then chop it finely)
- 1 package o Dimsum Sheets (you can buy this in any Asian Supermarket, my mom used to make the dough herself too but ain't no time for that lol so THANK the lord for Asian supermarkets)
- 2 spoons of Soy sauce
- 1 vegetable oil (coconut oil)
- 2 spoons of Chinese Rice wine
Bake the Tofu in your fryingpan with some vegetable oil until golden brownish. Set it aside and add again some vegetable oil in the same frying pan. Add the shitake mushrooms for 2 minutes on high fire. Now add the finely chopped Green onions and chinese brocolli to the pan. Stir everything well for about 4 minutes on high heat. Keep on stirring you don't want it to burn. Now add the grated ginger en garlic, add the chinese ricewine and keep on stirring, when all the wine is evaporated you can add the soysauce with the tofu back in the pan, mix mix mix.. 2 more minutes on high heat so there's no more liquid in the pan. TADAA you are done making the mixture!
Check the flavors, if you think it needs some more seasoning just use some (himalayan) salt to taste.
Put a sheet in your hand and scoop a bit of filling in the middle of the sheet. Now press all the ends upwards and make a little sack out of it.. make sure there are no open holes in the dim sum. They look super cute don't you think??
Steam them for about 10 minutes and they're ready to eat! I always serve these with a bit of soysauce mixed with sesame oil (half/half)
Hope you liked this old recipe of our family and don't forget to tag me when you've made this. I'm so curious about your results!
I am Eva Lia and I am the founder of The Cookteaser - a food blog and whole food catering/event business based in Amsterdam.
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