Dim Sum From the Stove – Asian Party Appetizers

A great spinach recipe for every taste:

(*) the mass recommended should offer for 8 to 10 people.

Prepare: up to 1 week in advance. Store: in the freezer.

The dim sum can be made and frozen as early as one to two weeks ahead: First pre-freeze them together on a tray or similar for at least thirty minutes. (So that they do not stick together later in the bag.) Then transfer and label. For the feast, take the particles out of the freezer and place them on the broiler, frozen rock hard. They may take a minute longer, but no more.

For the yeast dough, pour flour into a large enough bowl. Let the yeast melt in the lukewarm water, add it and knead the whole thing together. Leave to rest for one hour.

Leek filling: rinse and clean leek, chop finely, peel and grate ginger. Grate the mushrooms and cut them into small cubes. Fry everything in oil. Mix with soy sauce, sesame oil and salt.

Shrimp filling: Cut crab tails into small cubes. Rinse soy, chop, remove peel from ginger, chop. Rinse cilantro when cool and shake dry. Pluck off leaves, chop, add to the crab tails form with the sweet and sour sauce, mix everything together.

Radish and spinach filling: squeeze defrosted spinach and chop finely, remove peel from radish, cut first into slices, then into sticks. Cut ham into small cubes. Remove ginger from peel and chop finely. Mix everything with soy sauce

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