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
¼ 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.