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Veg Dimsums Recipe

Dimsum origniated in China over 2500 years ago. The recipe which I am sharing is a Nepalese one. I have also added the method to make its spicy chutney without which I personally dont like any type of dimsums.

  • Prep time:
  • 35 minutes
  • cook time:
  • 1hours 0 minutes
  • serves:
  • 10-12

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : NA

Course : Appetizer

Recipe Notes

Ensure to squeeze out the excess water from vegetables and keep a damp cloth all the time on the dough.

Tags

  • Veg
  • Starter Food
Ingredients

Ingredients For Veg Dimsums Recipe

Methods
  • 1. Soak soybean in water and keep aside.
  • 2. Take Refined Flour in a bowl and add 1 tsp salt, 1 tsp powdered sugar, 1 tsp white vinegar and 1 cup water or as required for kneading a soft dough.
  • 3. Knead a soft dough and make it into a smooth ball. Apply some refined oil and cover it with a damp cloth.
  • 4. Leave the dough for 30 minutes. Meanwhile drain and squeeze out water soybean and grind it.
  • 5. Finely chop onion and cabbage. Squeez out excees water using a muslin cloth.
  • 6. Take a pan heat 1 tsp oil and add tsp chopped garlic after it's hot.
  • 7. Add 1/2 tsp deggi mirch powder, 1/2 tsp garam masala and add onion, cabbage and soybean.
  • 8. Add some salt and turn off the flame. Let it cool down.
  • 9. Spread the dough in a thin sheet using a rolling pin.
  • 10. Now cut circles 2-3 in diameter using a cookie cutter.
  • 11. Add 1 tsp Refined Flour in 10-15 ml water to make slurry.
  • 12. Now put some filling on one side of the small cut roundels and apply slurry on the sides.
  • 13. Now fold it and start pleating to close it.
  • 14. Repeat this process and fill all of them.
  • 15. Now oil all the tins of a momo maker and place dimsums with some gap among them.
  • 16. Let it cook for 10-12 minutes in a ready steamer.
  • 17. Meanwhile lets prepare the accompanying chutney by blanching tomatoes and Kashmiri Dry Red Chillies.
  • 18. After 5 minutes turn off the flame and peel off the tomatoes. Let it cool down.
  • 19. Now grind it into a fine paste.
  • 20. In a pan heat 2 tsp of refined oil and add 2 tsp of chopped garlic and 1 inch long chopped ginger.
  • 21. Add soya sauce and then the prepared paste.
  • 22. Add 1 tsp salt and 1/2 tsp powdered sugar to balance the flavor.
  • 23. Turn off the flame and let it cool down.
  • 24. Turn off the flame under the steamer after the instructed time and dim sums are ready to serve.

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