Middle-Eastern Style Dim Sum
Prep. Time
2 hours
Cook Time
15 minutes
Servings
30 dumplings
Difficulty
Expert
Soy-Free
This dish can be made with basically any filling that you like. I always try to choose protein-rich options, and this one I made with mashed chickpeas, fried onions (which I add almost to everything) and potato.
Like in many other recipes, this one as well requires having cooked chickpeas, so if you haven't already soaked & cooked your beans, go ahead and do that. You can follow the instructions for cooking these chickpeas in my chickpeas salad sandwich recipe.
Ingredients
17oz (500g) all-purpose flour
8.5oz (250mL) filtered water
1/4 cup (2oz/60mL) extra virgin olive oil
1 cup (8oz/220g) cooked chickpeas, soft and filtered
1 medium-sized russett potato, peeled
1 yellow onion, peeled and chopped
2 tbsps sweet paprika
Salt & black pepper, as preferred
Instructions
Preparing the Filling
Dim sum dough should be firm and slightly stiff, so we’ll use a minimal amount of oil and plenty of flour.
In a mixing bowl, combine your dough ingredients.
Knead until the dough becomes smooth and elastic.
Cover with a clean cloth and let it rest for 20 minutes to prevent drying out.
Heat a tsp of oil in a pan over medium heat and sauté the onions for about 15-20 minutes, or until they’re soft and golden.
Cut the potatoes into 2-inch chunks and boil for about 15 minutes, or until very soft.
In a bowl, mash the cooked chickpeas thoroughly.
Mix in the sautéed onions and cooked potatoes.
Season with salt, pepper, and paprika to taste.
Making the Dough 'Pockets' (Dumplings)
Cut out about 2 inch pieces of the dough to create a ball.
Flatten it on a clean surface using your palms and/ or a rolling pin.
Scoop a small amount out of the filling (about a full tsp) and place it in the middle of the flat dough circle.
Grab one side of the dough and move it to the other side (to close it like a sandwich or an envelope) while covering the filling. Then, gently pinch the ends and then grab the far two 'corners' and raise them up towards each other until they bind.
Steaming
I strongly recommend to do this step right before serving!
Place the Bamboo baskets on top of a pot half-way filled with water (around the same diameter of the basket) and bring the water to boiling. Reduce the heat to medium and pad the baskets with either cabbage leaves or with parchment paper. Pinch holes with a fork in whichever padding you used to allow steam to go through.
Place the dumplings on the padding and close the lid.
Steam for about 15 minutes and serve within 30-60 minutes for best taste and texture!
Notes
For best results during steaming, I recommend using a bamboo dumpling steamer, 2 tiers basket with a lid. If you need an alternative solution, use a strainer covered with punctured parchment paper (to allow steam to go through) that fits a pot, and make sure to cover it well with a lid.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!