Fried Dim Sum alla Delicio

Ingredients for 20 servings:

• 130 g shrimp(s), raw, peeled, without tail, approx. 18 cm, frozen
• 120 g chicken breast, without skin and bones, frozen
• 2 m.-large shiitake mushroom(s), dried
• 15 g shrimp(s), raw, dried
• 2 tsp, leveled chicken broth powder
• 1 tsp white pepper, freshly ground
• 2 tsp, leveled umami seasoning, red or crystalline
• 1 egg(s), size S
• 3 tbsp sago, ground (sago flour)
• 2 tsp Italian herbs, mixed, dried and crushed
• 40 sheets of spring roll pastry, 10 x 10 cm
• 1 tbsp egg white (leftover from the filling)
• 2 tbsp water
• 1 pinch of salt
• 1 ½ liters of peanut oil
• 80 g sauce (spring roll sauce ala Sanur Beach, see appendix)
• n. B. flowers and leaves

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 12 minutes

A popular Chinese finger food that has conquered kitchens around the world. Recipe from Bali, Indonesia.

For the dim sum filling, cut a 5 mm deep cut into the thawed shrimp along the back down to the tail. If necessary, remove any gray-brown intestines or any remaining intestines (paying particular attention to the last 3 cm before the tail end). Rinse the shrimp, drain well, pat dry, and chop medium-finely. Cut the thawed chicken breast across the grain into approximately 3 mm thick slices, also chop these medium-finely, and mix into the shrimp meat. Finely chop the dried shiitake mushrooms and finely grind or pound them together with the dried shrimp, chicken stock powder, and umami seasoning, and mix into the meat mixture. Set aside a tablespoon of egg white to act as glue from the beaten egg. Mix the remaining egg with the sago flour and herb mix and let it mature for 10 minutes. Then mix evenly into the meat mixture. Cover and let rest in the refrigerator for 1 hour to make the filling. In the meantime, cover the dim sum dough sheets and let them thaw. Then remove 3 to 4 sheets at a time from the block and set them aside. Mix all the ingredients together to stick them together and set them aside with a small pastry brush. Place a good teaspoon of the filling in the center of a dough sheet. Brush a line of glue between the filling and the corners of the dough sheet. Fold the dough ends over the center and press them together to form a pouch, then set them aside on a fresh tea towel. Heat the peanut oil in a wok or deep fryer to 180 degrees Celsius. Fry the raw dim sum in 4 batches until light brown. Drain on kitchen paper. Arrange on 2 serving bowls. Serve as finger food with the spring roll sauce and enjoy. Notes: The spring roll dough sheets are less than 0.5 mm thick and should be handled with care and spread out as widely as possible. The sheets appear almost transparent, and you may be tempted to accidentally use two sheets at once instead of one. The filling should taste savory and meaty, but the real flavor should come from the spring roll sauce. For spring roll sauce ala Sanur Beach, see: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html