INGREDIENTS:
Filling:
- 1 tablespoon light olive oil
- 2 cups shredded cabbage
- 1 tablespoon low-sodium soy sauce
- ½ tablespoon sugar
- 1 tablespoon rice vinegar
Dough:
- 1 packet active dry yeast
- ⅓ cup warm water
- 1¼ cups all-purpose flour
- 2 tablespoons sugar
- ½ tablespoon light olive oil (not extra-virgin)
- 1 teaspoon baking powder
For dipping:
- Reduced-sodium soy sauce
INSTRUCTIONS:
- Prepare a 2-tier bamboo steamer: place 6 wax paper circles (3-inches in diameter - use a drinking glass to mark, then cut with scissors) on the bottom of each level. This will help prevent the dumplings from sticking.
- Prepare the dim sum filling: heat the oil over medium-high heat. Add the remaining filling ingredients. Stir-fry for about 5 minutes, or until cabbage is tender. Set aside.
- To make the dough, in a medium bowl, dissolve the yeast in the warm water. Mix with the other dough ingredients and knead a few minutes, until smooth.
- Divide the dough into 12 equal portions (each should weigh about 20 grams) and roll each portion into a 3-inch round.
- Place one tablespoon of filling in the center of each round. Gather the dough and close at the top to make a half-moon shape, then gather the edges towards the top to make a dim sum shape. Pinch to seal.
- Place the dim sum in the prepared steamer. Cover with a tea towel and let rise in a warm, draft-free place for 45 minutes.
- Ten minutes before it’s time to steam the dumplings, fill a large, wide pan with water and bring to a boil. Fit the steamer over the pan and steam the dim sum for 5 minutes over high heat. Serve immediately, with soy sauce for dipping.
Source: Healthy Recipes
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