Dim Sum Steamer
In a bowl, add the flour. Make a well in center. Add salt, water and eggs. Mix ingredients and knead for several minutes until one. smooth paste. Cut the dough into quarters. Surun travaillégèrement floured plan, using a rolling pin, roll out the dough until it is. very thin. Here I used my mill to make pulp, he told me just enough to pass the dough several times to get into large flocks almost fine. transparent. Now cut the squares about 8 to 10 cm wide as long. You can make them smaller, but it will depend on your dextérité. Couvrir these. In a blender, chop the onion, carrot, garlic and red pepper. Add the pork slowly, mixing etmettre pineapple, some chives and mint,. turmeric, sambal oelek, poivrer. Casserl egg in it. Pour the rice vinegar and soy sauce. Mix until a farce, well chopped. Then take a square of dough in the palm of your hand, place a spoonful of filling in the center, edges closer and squint a little dough by pinching and turning. with the other hand. Siu May Place on a dish lightly greased. Continue until the completion of filling and dough. Fill your dim sum steamer water, add some mint leaves in it, remove the Siu Mai and cook for few minutes, although the monitor. To be sure they are well. cooked on the inside, feel them through the dough, they must be very firm. If you have bamboo baskets, even better, fill a wok with water, do the same with the. Mint put it in, it will scent the dim sum when the steam rise in the baskets. If you do not have baskets or steamer, put simply siu May in a colander. You will find in Asian grocery stores of won ton dough ready, you'll save time, if not the major bands of pasta noodles. fresh are equally fine. There are dim sum and pasta made clear that they are not with flour but starch potatoes. . . .
