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
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
- BAMBOO STEAMERS. If you don’t already own them, go buy some. I got these off Aldi for like £8. Definitely worth it!
- 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!
- 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.
- 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!
- 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.
- 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!
- Serve the buns and veg in the steamer trays, scattering everything with the remaining coriander leaves and finely sliced chilli.