Dim Sum with Pakchoi Filling From the Steamer

For the dim sum, knead flour, a pinch of salt, and 100 ml water into a smooth dough, form into a ball, and let rest covered for 30 minutes.

Meanwhile, clean pakchoi and set aside 4 large outer leaves. Remove white ribs from remaining pakchoi and cut leaves into very narrow strips. Clean spring onions and cut into fine rings, peel garlic and cut into fine slices. Place in a perforated cooking container with spring onion rings and pakchoi strips and cook. (at 100°C 5 minutes or at 120°C 2 minutes).

Peel and finely grate ginger, chop cashews. Mix both with the cooked vegetables and season well with soy sauce, sesame oil, honey, lime juice, salt and pepper.

Divide dough into 12 portions, roll out each dough ball very thinly on a little flour in a circular shape and pull into shape (Ø approx. 14 cm). Place about 2 teaspoons of filling in the center of the dough circles, fold dough over them and twist into small pouches. Line perforated cooking containers with remaining pakchoi sheets, place 3-4 dim sum on each sheet and steam. (at 100°C for 35-40 minutes)

Serve dim sum while still hot with chili and soy sauce for dipping.

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