Dim Sum delicious

My first foray into dim sum deliciousness. I received a Jamie Oliver cookbook and it had this fantastic looking dim sum with tenderstem broccoli, coconut steamed dumplings, mushrooms, the works. I made a few adjustments & made it healthier & more colourful! Definitely worth the bamboo steamers. This one will impress!

Dim Sum done my way

dim sum 1

Serves: 2-4

Ingredients:

Sticky Coconut Buns

  • 1 400g tin of light coconut milk
  • 2 coconut milk tins worth of self raising flour (use the one from this recipe), plus extra for dusting
  • good pinch of salt

Dim Sum Additions

  • 140g mixed mushrooms, thoroughly washed, stems removed if needed.
  • 1 block firm tofu, drained, pressed, and diced into cubes
  • 3 tbs hoisin sauce, plus extra to dip
  • 2 limes
  • 200g tenderstem broccoli
  • pack of babycorns
  • 1 cucumber/courgette/zucchini, whichever you have on you!
  • 1 tbs low sodium soy sauce
  • 1 tbs rice/white white vinegar
  • 1/2 bunch coriander/cilantro, chopped
  • 3 tbs sesame seeds
  • pickled ginger/minced ginger
  • 1-2 fresh red chillies

Method

  1. BAMBOO STEAMERS. If you don’t already own them, go buy some. I got these off Aldi for like £8. Definitely worth it!
  2. Pour your coconut milk into a food processor with 2 heaped tins worth of self-raising flour and a good pinch of salt, whiz to a dough, then tip on to a flour dusted work surface. Roll your dough into a nice sausage shape, cut into 8 even sized pieces, then place each one into a double-layered muffin case, and squeeze those into one layer of the steamer. Pour 5 cm of boiling water into a large wok or on top of a medium saucepan. Put the basket of buns on top with the lid on and leave to steam hard!
  3. Get your diced tofu into a bowl with the roughly torn mushrooms, hoi sin sauce, juice of ½ lime and a pinch of salt. Mix with your hands.
  4. Tip the tofu & mushroom mixture into the second steamer basket along with the trimmed broccoli and pop underneath the tray of buns for 5 minutes until cooked through. If it can’t all fit into both steamers (like mine) I instead stir fried the tofu & mushroom mixture to bring in another texture & steamed the veg along with the buns. It is whatever works for you!
  5. Peel the cucumber/courgette into ribbons (I used a vegetable peeler), toss into a bowl with the soy sauce, vinegar and a few torn coriander leaves, then with clean hands squeeze and scrunch everything together to make a pickle.
  6. Toast the sesame seeds in the frying pan on a low heat until golden, then tip into a little bowl, cut the remaining 1 ½ limes into wedges, and serve with the pickled ginger and extra hoi sin sauce in little bowls. If you can’t find pickled ginger, make a dip with some minced ginger, soy sauce, chili paste, mustard, teriyaki. The possibilities are endless!
  7. Serve the buns and veg in the steamer trays, scattering everything with the remaining coriander leaves and finely sliced chilli.

Enjoy!

tofu mushroom stirfry broccoli babycorn steam FullSizeRender_2 FullSizeRender_1

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