Description
In Cantonese dialect of the Chinese language the name of this dish means "little gift". "Dim sum" - steamed little edible treasures hidden in the baskets of dough popular in almost the whole Asian territory. But my favorite dish still, I think it is the Chinese. The filling can be different. Today we have a chopped seafood.
Ingredients
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Seafood
500 g
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Sauce
2 Tbsp
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Dry white wine
2 Tbsp
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Sesame oil
1 tsp
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Black pepper
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Starch
2 Tbsp
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Flour
400 g
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Vegetable oil
2 Tbsp
Cooking
Prepare the products you see in this picture.
I want to draw your attention that I did 1\4 of it, because I can't eat everything))). Clean all seafood.
Grind in a blender, but not very finely. Add 4st. L. water, soy sauce, wine, sesame oil, black pepper and starch. Mix well.
Sift the flour on the table slide, make a well and pour it in a glass of hot water, then 1\3 of the cold and the vegetable oil. Knead well to a smooth, elastic dough. roll it into a sausage and cut into pieces the size of a cherry.
Roll out each piece and put in the middle of 1H. L. filling.
Stung tight edges as shown in photos.
The steamer lay a lettuce or a damp linen cloth so that the dumplings will not stick.. place them so that they do not touch each other.
Cook steamed for 20 minutes.
Here they are supposed to be...
Serve on lettuce leaves.
You can garnish with fresh vegetables.
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