Beef, Cashew Nut and Coriander Dim Sum
Photography Josh Griggs.
While pork is more traditional, good beef mince makes a lovely filling alternative along with a generous amount of chopped coriander.
Serves: 10-12
INGREDIENTS
Filling
400 grams good beef mince
ΒΌ cup finely chopped roasted cashew nuts
1 egg white
3 tablespoons oyster sauce
1 tablespoon cornflour
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 spring onions, finely chopped
large handful coriander,
finely chopped
To assemble
1 packet thin wonton wrappers
sesame seeds, toasted
METHOD
Line the baskets of a large steamer with baking paper that has been pierced all over with a skewer to let the steam through.
Filling: Place all the ingredients in a bowl and combine well. I find hands are best for this. Roll into 20 balls and place on a tray.
To assemble: Brush the edges of each wonton wrapper with water and place a beef ball in the centre.
Pull the sides up and pinch together to form little pleats, leaving the centres open. Place on a baking paper-lined tray, leaving space between each one otherwise they will stick together.
To cook: Arrange the dumplings in the baskets, slightly apart. Top each one with a pinch of sesame seeds. Place the baskets over a wok or saucepan of boiling water, cover and steam for 10 minutes or until the dumplings are firm to the touch and cooked through.
To serve: Top with micro Asian salad leaves, if available, and serve with chilli oil and soy sauce for dipping. Serve with a bowl of steamed broccolini or broccoli. Makes 20 dim sum.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.