Name: Seafood Dim Sum
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Yield: about 30
Ingredients: 1 packet (340 g) mixture of frozen shrimp and small scallops, thawed and patted dry; 2 tbsp (30 ml) rice wine or white wine; 2 tsp (10 ml) toasted sesame oil; 1 tsp (5 ml) sugar; 1/2 tsp (2.5 ml) salt; ½ cup (85 g) water chestnut, diced small; 2 tbsp dried shiitake mushrooms, rehydrated for 2 hours in warm water, then drained and chopped; 2 tbsp fresh cilantro or cilantro stems, chopped; 1 recipe translucent dim sum dough

Ingredients

Filling
- 1 packet (340 g) mixture of frozen shrimp and small scallops, thawed and patted dry
- 2 tbsp (30 ml) rice wine or white wine
- 2 tsp (10 ml) toasted sesame oil
- 1 tsp (5 ml) sugar
- 1/2 tsp (2.5 ml) salt
- ½ cup (85 g) water chestnut, diced small
- 2 tbsp dried shiitake mushrooms, rehydrated for 2 hours in warm water, then drained and chopped
- 2 tbsp fresh cilantro or cilantro stems, chopped
Dim Sum
- 1 recipe translucent dim sum dough

Preparation

Filling
- In a small food processor, blend the shrimp and scallops with the rice wine, sesame oil, sugar, salt until a lightly textured purée. Transfer to a bowl. Add the water chestnuts, mushrooms and cilantro. Mix well to combine.
Dim Sum
- Place between 2 teaspoons and 1 tablespoon (10 ml to 15 ml) of filling in the centre of each disc of translucent dough. Moisten the edges of the dough with water before closing into a half-moon shape. Pinch the edges to seal in the filling.
- Steam the dumplings for 6 minutes.

Seafood Dim Sum

Categories

Ingredients

Filling

Dim Sum

Preparation

Filling

Dim Sum

Personal Note

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