Dim sum with pakchoi filling

Instructions

1. Knead the flour with a pinch of salt and 100 ml water to a smooth dough. Shape into a ball, cover and leave to rest for 30 minutes.
2. In the meanwhile, clean the pakchoi and place 4 large outer leaves to the side. Remove the white ribs from the remaining pakchoi and cut the leaves into very small strips. Clean and finely slice the spring onions and garlic. Place in a perforated container with the pakchoi strips and cook in steam oven or steamer for 5 minutes.
3. Peel and finely grate the ginger. Chop the cashews. Add them to the cooked vegetables and season with well with soy sauce, sesame oil, honey, lemon juice, salt and pepper.
4. Divide the dough into 12 parts. Roll the dough balls out on a little flour into very thin circles (approximately 14 cm. diameter).
5. Place 2 tsp of filling in the center of each of the dough circles. Wrap the dough over and twist into a little parcel.
6. Place the dim sum parcels in a perforated container on the remaining pakchoi leaves: 3-4 to a leaf. Steam for 35-40 minutes at 100 °C.
7. Serve with soy sauce for dipping.

• Servings : 4
• Ready in : 90 Minutes
• Course : Main courses
• Recipe Type : 90 day diet, Appetizers, beef, Finger foods, Freezer-friendly, recipes for spring, steam-oven cooking, Vegetables and site dishes
• Ingredient : pakchoi