Asian dumpLINGs

IMG_1650I had so much fun creating this weeks post! It all started the week before when I had dinner with a girlfriend at one of my favorite restaurants here in Berlin. It is a Dim Sum restaurant called the Long March Canteen. http://www.longmarchcanteen.com

I love the art of Dim Sum. Bite sized portions served at your table usually wheeled around the restaurant on a cart so you can simply point & its yours! Fabulous. And not just one dish but many small dishes set in the middle of the table that everyone can share . In Canton where Dim Sum originated, eating Dim Sum is usually known as going to drink tea (Yum Cha). This comes from the teahouses that were along the ancient silk road for weary travelers to have a respite from their journey with a cup of tea. These teahouses began to serve small snacks with the yum cha and there we have the Dim Sum tradition. A Little like the English afternoon tea with scones, Asian style.

 

So back to the Long March Canteen & the yummy steamed Vegetarian Dumplings we ate inspired me to make my own. I really do have to insist if you visit this restaurant you MUST try the baked banana dessert…it is truly an experience!!!!!

Onto my version of dumplings…

TOFU & MUSHROOM STEAMED DUMPLINGS

serves 4

Ingredients:

16 dumpling papers

Banana leaves

Roasted sesame oil

1 garlic clove finely choped

1 tsp grated fresh ginger

3 spring onions chopped finely

250g mushrooms chopped into small pieces

1 tsp chili flakes

400g firm tofu

2 handfuls of fresh spinach (or greens of your choice) finely chopped

2 Tbsp tamari (wheat free soy sauce)

Freshly ground black pepper

Soy ginger dipping sauce

1/4 cup Tamari

2 Tbsp water

1 Tbsp honey

1 chili

2 tsp grated Ginger

 

You will need a couple of bamboo steam baskets. You can buy them at your local Asian supermarket, just make sure you get the right size to fit the pot you will be steaming on.

Firstly make the dipping sauce so it has a good amount of time to marinate. Whisk together the tamari, honey & water, then add the chili & ginger. You might like to add more or less honey, depending how sweet you like it.  Set aside.

For the filling heat about 1 Tbsp sesame oil & fry the garlic, ginger, chili flakes,spring onions & mushrooms together.Fry for about 5-6 mins until the mushrooms release their liquid. Add the spinach, cook until wilted. Add the tofu & tamari, cook for a further 4-5 mins so all the ingredients are well blended. Set aside to cool.

Now for the fun part!

Take the Banana leaf (you found this also in your Asian supermarket) and trace the edge of the steamer basket on the leaf & cut out. Wipe the leaf circle with a little oil & place inside the steam basket.

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Look at this packaging for the dumpling skins…Happy Belly!!!!! Love it!

Lightly dust your work surface with a little flour & layout the dumpling skins. Have a little bowl of water on hand to seal the edges.Put about a teaspoon of filling in the center of the skins, dip your finger in the water and run around the edge of the skins & then bring all the edges together at the top pinching together. The trick is not to add too much filling (as I did on the first batch) as the dumplings will break apart. Place them in your steam basket. Cover the bottom of your pot with water & bring to the boil, turn to low so it is no longer simmering. Stack the baskets on the pot with the lid & steam for about 20 mins. They are ready when they become translucent. Ready to eat straight from the baskets with your dipping sauce.  Happy Belly!!!

Love Ling.

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Comments
2 Responses to “Asian dumpLINGs”
  1. Adrian says:

    that’s a good one!

  2. asita says:

    hmmm, so yummy!!! love it 🙂

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