Spinach and Shiitake Mushroom Dim Sum
Cooking Time
Prep Time
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Steamed dumplings with spinach and shiitake mushrooms, also known as dim sum, are a true celebration of the delicate flavors and textures of Chinese cuisine. These refined bites are perfect for those looking to add a touch of vegan diversity to their culinary repertoire. For a deeper dive into the world of dim sum and their history, feel free to check out our detailed article in the Blog section of Maison Marmite.
This recipe highlights a harmonious combination of fresh spinach and shiitake mushrooms, enhanced by the enchanting aroma of garlic and ginger. Crumbled firm tofu completes this filling, adding a textural dimension that will delight your taste buds. The dumplings are paired with a flavorful sauce combining soy sauce, rice vinegar, maple syrup, and a hint of sweet paprika, for a perfectly balanced taste experience.
Steaming, a traditional and healthy cooking method, preserves all the natural flavors of the ingredients while giving them a tender and delicious texture. Lined with cabbage leaves or parchment paper, these dim sum don’t stick and are easy to handle, even for cooking beginners.
By preparing these steamed dumplings, you will not only discover a delicious recipe but also a traditional cooking technique that can be applied to a variety of other dishes. For dim sum enthusiasts and those who wish to explore further, we also invite you to check out our shiitake dim sum recipe available on our website. Enjoy your meal and have a wonderful culinary adventure with Maison Marmite!
Spinach and Shiitake Mushroom Dim Sum
Ingredients
For the dough:
- 200 g all-purpose wheat flour
- 110 ml warm water
- 1/2 teaspoon salt (optional)
- 1 teaspoon vegetable oil (optional)
For the filling:
- 150 g fresh spinach blanched and chopped
- 100 g shiitake mushrooms finely chopped
- 100 g firm tofu crumbled
- 3 garlic cloves minced
- 2 tablespoons soy sauce
- 1 teaspoon fresh ginger grated
- 1 teaspoon sesame oil
- Salt and pepper to taste
For the sauce:
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup or sugar
- 1 teaspoon sesame oil
- 2 teaspoons fresh ginger grated
- 1 garlic clove finely chopped
- 1 green onion finely chopped (optional)
- 1 teaspoon sweet paprika
Instructions
Preparing the Dough by Hand:
- Mix the flour and salt in a large bowl. If using oil, add it as well.
- Gradually add the warm water while mixing with your hands or a spoon until the dough begins to form.
- Transfer the dough to a lightly floured surface and knead until it becomes smooth and elastic, about 5 to 10 minutes.
- Cover the dough and let it rest for at least 30 minutes before using. This allows the gluten to relax, making the dough easier to roll out.
Preparing the Dough with a Machine:
- Attach the dough hook to the mixer.
- Add the flour, warm water (and oil and salt if using) to the mixing bowl.
- Knead at medium speed with the dough hook for about 5 to 7 minutes, or until the dough is smooth and elastic.
- Once the dough is well-kneaded, cover the bowl with a clean cloth and let the dough rest for at least 30 minutes at room temperature.
Preparing the Filling:
- Finely chop the garlic and ginger.
- In a large pan, add 1 tablespoon of oil and brown the garlic and ginger.
- Add the shiitake mushrooms and sauté until they are tender.
- Stir in the spinach and tofu, then add the soy sauce and sesame oil. Season with salt and pepper. Let the filling cool.
Shaping and Cooking the Dumplings:
- Divide the dough in half.
- Roll out the dough on a floured surface with a rolling pin to obtain a thin layer.
- Using a glass or cookie cutter, cut out circles.
- Place 1 teaspoon of filling in the center of each dough circle, leaving a border intact.
- Moisten the edge of the dough with water and fold it into a half-moon shape.
- Press the dough around the filling and use a fork to seal the edges.
- Repeat with the other half of the dough.
Steaming the Dumplings:
- Bring a small amount of water to a boil in a pot. Once boiling, reduce the heat to maintain a simmer, not a full boil.
- Place a steamer basket (traditional bamboo or metal) over the pot.
- Line the bottom of the steamer basket with parchment paper or cabbage leaves to prevent the dumplings from sticking.
- Arrange the dumplings in the basket, spacing them out enough to allow the dough to puff without the pieces touching.
- Cover and steam for about 10 to 15 minutes, or until the dough becomes translucent and the filling is hot.
- Serve immediately after cooking to enjoy their soft and savory texture.
Preparing the Sauce:
- While the dumplings are steaming, mix all the liquid ingredients for the sauce in a bowl.
- Using a garlic press, incorporate the garlic into the sauce. If you don't have a garlic press, finely chop the garlic with a knife.
- Grate the ginger directly into the sauce. If you don't have a grater, finely chop the ginger with a knife.
A recipe proposed by Maison Marmite
