Sweet and spicy dim sum with dates and chili

Ingredients for 4 servings:

• 12 pastry sheets (spring roll pastry wrappers approx. 12 x 12 cm, frozen)
• 10 dates
• 20 g glass noodles, soaked
• 20 g soy sprouts, fresh
• 10 g spring onion(s), the green part
• 10 g Chinese cabbage
• 10 g bamboo shoot(s) from the can
• 2 small chili peppers, green
• 5 g ginger, fresh or frozen
• 1 tsp lemongrass paste
• 1 tsp vegetable broth, instant
• 1 pinch of oregano
• 1 tsp sugar
• 3 tsp tapioca flour
• 1 liter of frying oil
• 4 tbsp orange juice
• 1 tbsp, heaped wheat flour type 405
• n. B. Bean sprouts, fresh
• n. B. Coriander leaves
• n. B. flowers and leaves
• n. B. Sauce (Sweet and sour sauce, Thai style No. 4), in my recipes

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 55 minutes

Dim Sum Kurma manis dan pedas – vegetarian-exotic Dim Sum dumplings filled with dates and chili, recipe from Lombok, Indonesia

Thaw the spring roll wrappers in the unopened package. Pit and chop the dates. Pour boiling water over the glass noodles. Let them stand for 10 minutes, chop them, strain them, and scatter them on a fresh tea towel to dry. Rinse the bean sprouts in a sieve, shake off the water, and scatter them on a fresh tea towel to dry. Wash 2 spring onions, cut the green parts into thin rings, and scatter them on a fresh tea towel. Cut 10g of the leaves from the Chinese cabbage, wash them, shake out the water, cut them into thin strands, and scatter them on a fresh tea towel to dry. Thinly slice 10g of the bamboo shoots and cut them into small cubes. Wash the green chilies and cut them into thin rings with the seeds. Wash the ginger, cut 4 thin slices, peel it, cut it into small cubes, and dry like the other vegetables. After an hour, the vegetables should be sufficiently dry. Combine all ingredients, from the dates to the tapioca flour, in a bowl and mix well. Mix the wheat flour with the orange juice. Have a small brush ready. Remove one wrapper from the spring roll wrapper block and place it in front of you with the tip facing you. Add two teaspoons of the filling just below the center. Brush the edge of the spring roll wrapper with the flour and orange juice mixture. Fold the tip facing you over the filling and press down lightly. Fold the side tips inward and roll the filling tightly towards the top tip. Your first raw dim sum is ready. Repeat this process until all the filling is used up. Heat the frying oil until it starts to smoke. Add 6 dim sum using a sieve (danger of splashing!) and fry until golden brown. Place on a sheet of kitchen paper to remove any excess oil. Transfer to a serving platter, garnish, and serve hot with the dipping sauce.