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WEEKEND - 5 ways with dim sum.

Summary: Xing Zhong Xu, head chef at Royal China restaurant, shows us creative new ideas for dumpling fillings.

Xing Zhong Xu hails from china, and began his culinary career in 1994 in his home country, after getting a culinary degree. he has since worked at Shanghai and Guang Zhou, and moved to Dubai three years ago to work with the DiFc outlet of london restaurant brand, Royal china.

Vegetarian dumplings

MAKES 12 PREP 15 MINS COOK 5 MINS Easy

Knead 10 tbsp potato flour and 15ml cooking oil. Make 12 dough balls and flatten to 2mm in thickness, set aside. Finely dice 15g celery, 5 tbsp enoki mushrooms, 5 tbsp fungus mushrooms, and 5 tbsp carrots. Mix all the vegetables with 15ml sesame oil, 3 tbsp sugar, 2 tbsp salt and place in each flattened dough piece. Twist and seal the ends, and steam for 5 mins. Garnish each with a pea before serving.

PER SERVING 37kcals, protein 0.1g, carbs 4.3g, fat 2.3g, sat fat 0.1g, fibre 0g, sugar 3g, salt 2.9g

Hong Kong style minced chicken and coriander dumplings

MAKES 12 PREP 20 MINS COOK 5 MINS Easy

Finely dice 1 tbsp celery, 1 tbsp black mushrooms, 1 tbsp carrots and set aside. Dice 8 tbsp chicken and mix with the vegetables in 15ml sesame oil, 2 tbsp salt, 3 tbsp sugar, 6 tbsp coriander and 2 tbsp chicken powder. Knead 30g potato flour with 15ml cooking oil and make round dough balls. Flatten each to 2mm in thickness, fill with the mixture, and seal by pressing together the ends. Steam for 5 mins.

PER SERVING 55kcals, protein 1.7g, carbs 5.4g, fat 2.5g, sat fat 0.4g, fibre 0g, sugar 3g, salt 4g

Beef dumplings

MAKES 12 PREP 10 MINS COOK 3 MINS Easy

Knead 5 tbsp wheat flour with 6ml cooking oil and make 12 round dough balls. Finely dice 2 tbsp black mushrooms, and 6 tbsp beef, and chop 2 tbsp chives. Mix the beef and vegetables with 18ml sesame oil, 2 tbsp sugar, 2g salt, 2 tbsp chicken powder thoroughly. Flatten each dough ball to 2mm in thickness, and place the mixture on one side of the dumpling dough. Seal and steam for 3 mins.

PER SERVING 62kcals, protein 2.5g, carbs 4.8g, fat 3.2g, sat fat 0.7g, fibre 0.42g, sugar 2.1g, salt 1.3g

Fish dumplings

MAKES 12 PREP 15 MINS COOK 3 MINS Easy

Knead 5 tbsp wheat flour with 6ml cooking oil and make 12 round dough balls. Clean about 24g Kaluga (or any other white fish) and cut into small cubes. Mix the fish with 2 tbsp sesame oil, a pinch of salt and sugar, 2 tbsp curry powder and 2 tbsp chicken powder. Flatten the dough ball to 2mm in thickness and fill each on one side. Close and seal by pressing the ends. Steam for 3 mins.

PER SERVING 50kcals, protein 0.6g, carbs 3.5g, fat 3.1g, sat fat 0.3g, fibre 0.8g, sugar 0g, salt 1.2g

Prawn dumplings

MAKES 12 PREP 20 MINS COOK 5 MINS Easy

To make the dough, knead together

30g potato flour with 15ml cooking oil. Make 12 dough balls and set aside. Finely dice 3 tbsp winter bamboo shoots, and 15 tbsp prawns, and mix with 2 tbsp salt, 3 tbsp sugar, 15ml sesame oil, 2 tbsp chicken powder. Flatten each dough ball to 2mm in thickness, and fill half of it with the prawn mixture. Seal tightly and steam for 5 mins.

PER SERVING 47kcals, protein 0.2g, carbs 5.4g, fat 2.4g, sat fat 0.4g, fibre 0g, sugar 3g, salt 4g

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Publication:BBC GoodFood Middle East
Article Type:Recipe
Date:Jan 6, 2015
Words:631
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