Beef, Cashew Nut and Coriander Dim Sum
Photography by Josh Griggs.
While pork is more traditional, good beef mince makes a lovely filling alternative along with a generous amount of chopped coriander.
Serves: 10-12
INGREDIENTS
Filling
400 grams good beef mince
¼ cup finely chopped roasted cashew nuts
1 egg white
3 tablespoons oyster sauce
1 tablespoon cornflour
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 spring onions, finely chopped
large handful coriander,
finely chopped
To assemble
1 packet thin wonton wrappers
sesame seeds, toasted
METHOD
Line the baskets of a large steamer with baking paper that has been pierced all over with a skewer to let the steam through.
Filling: Place all the ingredients in a bowl and combine well. I find hands are best for this. Roll into 20 balls and place on a tray.
To assemble: Brush the edges of each wonton wrapper with water and place a beef ball in the centre.
Pull the sides up and pinch together to form little pleats, leaving the centres open. Place on a baking paper-lined tray, leaving space between each one otherwise they will stick together.
To cook: Arrange the dumplings in the baskets, slightly apart. Top each one with a pinch of sesame seeds. Place the baskets over a wok or saucepan of boiling water, cover and steam for 10 minutes or until the dumplings are firm to the touch and cooked through.
To serve: Top with micro Asian salad leaves, if available, and serve with chilli oil and soy sauce for dipping. Serve with a bowl of steamed broccolini or broccoli. Makes 20 dim sum.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.