Fried dim sum with shrimp and exotic dipping sauce

Ingredients for 2 servings:

• 115 g wheat flour type 405
• 2 g beef broth, instant
• 1 pinch(s) white sugar
• 55 g water
• 200 g chicken breast
• 80 g shrimp(s) (shrimp meat), fresh or frozen
• Shrimp(s), peeled, number according to the number of dim sum wrappers
• 2 medium-sized garlic cloves, fresh
• 1 pinch(s) of sugar
• 1 tbsp oyster sauce (saus tiram)
• 1 tsp tapioca flour
• 1 tbsp glutamate, highly purified
• 6 tbsp palm oil, premium quality
• 6 g baking powder
• e.g. beef broth, instant
• 2 tbsp sweet and sour sauce (Saus Asam Manis Kedondong, see my recipes)
• 1 tsp chili sauce (My Sambal Belacan 2, see my recipes)
• 2 tbsp orange juice
• n. B. flowers and leaves
• 2 tbsp egg whites, fresh

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

A delicious finger food that’s hard to get enough of. Eaten in Kuta, Bali, Indonesia.

Using a food processor, mix the dough ingredients together for at least 10 minutes until a firm dough forms. Wrap the dough in cling film and refrigerate for 1 hour. The dough you’ll then hold in your hands will be velvety, smooth, and easy to roll out. It will make enough for 16-24 dim sum wrappers, no more than 1.5 mm thick. Roll out the dough in portions into a flatbread about 1 mm thick and cut out round cookies about 8 cm in diameter. Knead any leftover dough together and roll it out again, and so on, until all the dough is used up. I made this with a simple pasta machine; on speed 4, I got 16 or 17 dim sum wrappers, and on speed 5, I got 24-26. Note: Frozen wonton dough is too thin for these half-moon, single-layer dumplings. It will tear when deep-fried. For the minced meat, cut the chicken breast into strips and freeze with the shrimp. First, put the shrimp, then the chicken breast through a meat grinder with a 3-hole disk. For the filling, weigh out 130g of the mixture, freeze the rest or use for another purpose. Squeeze the garlic twice. Mix all the filling ingredients together until smooth. Divide the filling into portions equal to the number of dough sheets. Lightly flour the work surface. Place a dough sheet on top and moisten the top edge with a brush and a little water. Place a good teaspoon of the filling in the center of a dough sheet and press it down slightly. Add a shrimp. Fold the sheet from bottom to top and press the edges together, pressing as much air out of the dim sum as possible. Continue in this way until all the filling and the dough sheets are used up. Heat a wok, add the frying oil, and heat to 190°C. Add the dim sum in portions (maximum 5 pieces) and fry until light brown on both sides. Remove the dim sum, drain well, and place on kitchen paper to dry. Mix together all the ingredients for the dipping sauce. Garnish the dim sum and serve warm with the dipping sauce. Note: In the Far East, traditional kitchen appliances are feminine, including the wok. It not only had to undergo a gender reassignment during its migration to Europe, but also a material transformation, from cast iron to aluminum. The wok needs an open flame, ideally an adjustable 8 kW gas burner, to demonstrate its qualities. An aluminum wok will give up the ghost after a few attempts, and the coating will give up even earlier. A fire like this needs a single-handled, cast-iron wok with a long handle if the cook doesn’t want to be roasted all the time. Ceramic stovetops are completely unsuitable for a wok.