Dim Sum in two cookings

For about 20 pieces

• 250g (8 oz) of all-purpose flour
• 200ml (3/4 cup) of hot water
• 1/2 tsp of salt
• 250g (8 oz) of minced veal meat
• 1 piece of ginger
• 1 garlic clove
• 1 spring onion
• Fresh Herbs:
  Coriander, parsley and peppermint
• 1 tbsp of soy sauce
• 1 tsp of sweet soy sauce
• 1 tbsp of sesame oil
• 1 lime (juice and zest)
• 1 egg yolk

Prepare the veal filling:

Mix the minced meat with the grated ginger piece, the pressed garlic clove and the lime zest. Add the finely chopped spring onion, coriander, parsley, and peppermint to the filling. Mix with the lime juice, the soy sauce, the sweet soy sauce and the sesame oil. Lastly, add the egg yolk and knead until the filling is smooth. According to your tastes, you can also add chili flakes. Set aside in the fridge.

Prepare the dough:

Mix the all-purpose-flour, the salt and the hot water and knead until the dough is smooth and soft. Form balls of dough (size of a large nut). Flatten every ball in order to obtain a circular and thin pancake.

Place a large tsp of filling in the middle in every pancake.

If you want to roast it, fold it in half-moon shape and press the borders to close it.

Il you want to steam it, join the borders together giving them a jagged shape, and turn a little bit. Remove the excess of dough.

Cooking in a frying pan:

Roast the dim sum both sides in  a little bit of oil until they are golden brown. Then add a little bit of water and cover. Allow to cook for one more minute.

Steaming:

Place in a steamer basket and cook it for 6 minutes.

Enjoy with nem sauce or soy sauce.