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Shiitake & Tofu Dim Sum
Since I was a little girl, my mom has raved about dim sum. She first discovered this now world famous food while on a business trip in Hong Kong and has cherished that initial encounter ever since. I believe it's her fondness for these bite-sized delicacies that has rubbed off on me and sparked my obsession. Although I haven't yet had the chance to fully embrace dim sum in its traditional setting, like she once did, it's still a shared passion between us. In a way, this recipe pays homage to my mom, whose globe-trotting adventures have instilled in me a love for wanderlust. This recipe doesn’t claim to be traditional, but rather a creation born from our mutual love for dim sum. It's easy to make, delicious, and the perfect way to gather around the table with loved ones.
SERVES 4
FOR THE FILLING
3T sesame oil
1 small bunch (30g) spring onions, finely chopped
2 cloves garlic, minced
8 dried shiitake mushrooms, soaked & softened in hot water
1 bunch morning glory (or spinach), finely chopped
1 block silken tofu, pressed and patted dry with kitchen towel
3T soya sauce
3T mirin
3T sesame oil
1 small bunch (30g) spring onions, finely chopped
2 cloves garlic, minced
8 dried shiitake mushrooms, soaked & softened in hot water
1 bunch morning glory (or spinach), finely chopped
1 block silken tofu, pressed and patted dry with kitchen towel
3T soya sauce
3T mirin
40 square wonton wrappers
1T all-purpose flour and 2T water, combined in a bowl, for sticking the wonton
edges together
1T all-purpose flour and 2T water, combined in a bowl, for sticking the wonton
edges together
MAKE THE FILLING: Add the sesame oil to a frying pan over medium-high heat. Once the oil is hot, ass the spring onions. Stir fry for a few minutes or until fragrant. Reduce to heat the medium and add the garlic. Stir fry for 1-2 minutes. Finely chop the softened Shiitake mushrooms and add them to the pan along with the morning glory. Crumble in the tofu and stir to combine. Add the soya sauce and mirin. Stir fry for a final 3-5 minutes. Turn off the heat and set aside.
WRAP ‘EM UP: Place ½ a teaspoon of the filling into the centre of each wonton wrapper. Using clean fingers, spread a bit of the flour and water mixture onto half of the wonton’s edges. Fold the wonton in half to form a triangle, sticking the edges together using the flour mixture as a glue. Pick the wonton up and bring the two longer ends together, folding them over themselves. You should have something that looks like a cute little hat.
STEAM: Fill a large pot with water and bring to a boil over high heat. Line the baskets of a bamboo steamer with wax wrap (alternatively, you can line the base with cabbage). Poke a few holes in the wax wrap for the steam to enter each basket. Add the dim sum to the baskets and close the lid. Add the basket on top of the pot of boiling water and steam for 15 to 20 minutes, or until the dim sum are translucent and soft. Serve steaming hot with your favourite chilli crunch ( we used our fav - Delish Sisters Chilli Crunch!!) and soya sauce.
WRAP ‘EM UP: Place ½ a teaspoon of the filling into the centre of each wonton wrapper. Using clean fingers, spread a bit of the flour and water mixture onto half of the wonton’s edges. Fold the wonton in half to form a triangle, sticking the edges together using the flour mixture as a glue. Pick the wonton up and bring the two longer ends together, folding them over themselves. You should have something that looks like a cute little hat.
STEAM: Fill a large pot with water and bring to a boil over high heat. Line the baskets of a bamboo steamer with wax wrap (alternatively, you can line the base with cabbage). Poke a few holes in the wax wrap for the steam to enter each basket. Add the dim sum to the baskets and close the lid. Add the basket on top of the pot of boiling water and steam for 15 to 20 minutes, or until the dim sum are translucent and soft. Serve steaming hot with your favourite chilli crunch ( we used our fav - Delish Sisters Chilli Crunch!!) and soya sauce.
