how to cook
step 1 of 7
Chop the cabbage finely, grate the carrots, add everything in a bowl. Add 10 g of salt and stir. Cover and store in the fridge for about 30 minutes. Squeeze the vegetables by your hands and drain the juice.
step 2 of 7
Garlic and ginger chop on a grater. Chop the green onions. Mash the bouillon cube in a mortar or grate on grater.
step 3 of 7
Mix cabbage, pork meat, garlic, ginger and the remaining salt in a bowl. Add all remaining ingredients (except the dough sheets) and mix well - by hands are best. If the mass is as liquid — add a bit of starch.
step 4 of 7
Spread the dough sheets on a clean surface and add to the center of each tea spoon with a topping. Moisten fingers and edges of each sheet of dough with water, then lift the edges of the dough up and pinch the edges.
step 5 of 7
Boil water in a large saucepan, gently lower the dim sums into the water using tongs or slotted spoon. Bring to a boil again, lower the heat and cook for 3-4 minutes. When the dims are on the surface, they're ready.
step 6 of 7
For dip chili pepper clear from the seeds and finely chop.
step 7 of 7
Catch dim sum with a slotted spoon, drain and put dim sum on serving dish. Serve garnished with chopped green onions with spicy dip.
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175 kcal per 100 g
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