The art of enjoying homemade Dim Sum

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While in Italy last year (yes, I know, long time ago, but I thought just now it would be nice to share this post) my husband put his cooking skills to test quite a lot.  We don’t plan to be sharing all the recipes, since unluckily most of the times we didn’t take pictures. We did though document a few. So here comes the first one (well actually the second one, since we already shared the Jujube compote recipe).

He prepared homemade Dim Sum!

We love oriental food, and especially Dim Sum, which is really hard to find in Italy, or at least in the north east (I’m sure it’s easier to find a good Dim Sum place in Milan or Rome). When we moved to Italy in 2012, we took all our kitchen supplies from Madrid, including two bamboo steamers.

We bought the book Dim Sum: The Art of Chinese Tea Lunch from Ellen Leong Blonder, and Matteo just decided to give it a try.

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He opted to use simple ingredients that we had in hand, especially for the dough: instead of following the recipe to the letter, he basically prepared lighter tortellini dough with water, salt and wheat flour (in Italian it’s called farina 00, which is a superfine flour) and rolled it out very thin.

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Before that he had actually prepared three types of fillings: crabmeat and fresh ginger; shrimps, cabbage and carrot; mushroom and onion. He cut all the ingredients in brunoise and stir-fried them in a wok, with an addition of soya sauce, oyster sauce and sesame oil (the last two in tiny amounts since they have a very strong taste).

Once everything was ready, he cut the thin dough in different shapes (so we could later recognise the flavour), added a spoon of filling and I, as his assistant, had the “pleasure” to close the dough, with extreme care since it was very fragile.

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It was then time to try them: we steamed them (adding inside the steamer a foil of baking paper with little cuts to allow the steam in) and served them with soya sauce. They were great!!!

P.S: we actually made a huge amount, so we let them air-dry for a bit and then froze them in little plastic bags. We were a bit worried of the later cooking but it all went pretty well: we were able to both steam them and boil them, as normal “tortellini”.

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