Dim sum, wonton with delicious tofu filling

Ingredients for 28 servings:

• 28 spring roll sheets, approx. 12 x 12 cm, (frozen, Asian shop)
• ½ banana leaf *(recipe description)
• 1 egg white
• 1 pinch of salt
• 1 tbsp water
• 250g tofu
• 2 tbsp spring onions, only the green parts
• 3 m.-sized garlic cloves, fresh
• 2 small chili peppers, green
• 15 g ginger, fresh or frozen
• 30 g shiitake mushroom(s), dried, ground
• 6 g salt or instant chicken broth
• 1 pinch(s) black pepper, freshly ground
• 1 pinch(s) nutmeg, finely grated
• 1 egg yolk
• 1 tbsp sesame oil
• 2 tbsp wheat flour type 405
• 2 tbsp tapioca flour or cornstarch
• 1 tbsp breadcrumbs
• 2 tbsp sugar
• 1 tbsp condensed milk, sweetened
• n. B. Sugar and salt to taste
• 1 tsp, heaped baking powder
• 2 tbsp oil, optional
• 8 tbsp Sweet and Sour Sauce, Thai Style 3 (see my recipes)
• 8 tbsp sweet and sour cucumber(s), Cantonese style (see my recipes)
• e.g. Dill, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

Recipe from Sanur, Bali, Indonesia.

*For the wonton, you’ll need 28 strings from one banana leaf half, approximately 25 cm long. Thaw the wrappers in their original packaging between a tea towel. Thaw the banana leaf half. Cut the strings lengthwise along the leaf vines. Crack an egg, separate the egg white and yolk, and set aside. Wash the spring onions, remove any wilted leaves, and cut 2 tablespoons into thin rings from the green part. Wash the chilies and slice crosswise into thin rings, leaving the seeds and discarding the stems. You’ll need to make your own shiitake flour from dried mushrooms: chop the mushroom caps into small pieces, discarding the stems. Grind the mushroom pieces in a Moulinex blender to a coarse flour and use this. (You’ll need 15 g of mushroom flour.) Crush the garlic. Place all ingredients, from tofu to sugar, in a blender (preferably a food processor) and blend at medium speed for about one minute. Season the mixture to taste and refrigerate for one hour to mature. If the mixture is very sticky, add 2 tablespoons of oil and mix. Only add the baking powder immediately before use. Whisk the egg white with 1 tablespoon of water and a pinch of sugar. Add a small brush. Take a sheet from the dough wrapper block and place a heaped teaspoon of tofu mixture in the center of the sheet. Using the brush, outline the tofu mixture with some of the egg white mixture. Bring the four corners of the dough square together. Loosely tie this bag with banana leaf string directly above the tofu mixture. Fold out the corners of the square so that it looks like a flower. Trim any excess string ends. You have a tofu wonton-style dim sum. Continue in this way until all the tofu mixture is used up. For the steamer insert, cut a piece of banana leaf to size, pierce it well with a fork, and oil one side. Place the wontons in the steamer with the wonton side up and fill them loosely with the wontons. Don’t let them touch each other if possible. Steam for 10 minutes. Garnish and serve warm.