Dim sum are small filled dumplings that are usually made with rice flour in Asia.
In this example we use a classic pasta dough that we have additionally enriched with dried and ground porcini mushrooms.
For the filling, you can either use fresh wild boar roast or, if there are any leftovers, chop them up with a meat grinder or food processor and bind with some breadcrumbs.
In this example, the leftovers of a hearty seasoned wild boar goulash were used.
The procedure :
- Make a sausage meat from the cold leftovers that is easy to shape but no longer wet.
- Make a smooth dough from durum wheat steam, lukewarm water, some ground dried porcini mushrooms and a pinch of salt
- Knead the dough in the kneading machine for at least 20 minutes
- Roll out the dough into wafer-thin sheets using a pasta machine or a rolling pin
- Cut out round plates with a serving ring (you can also simply cut them into squares)
- Place the prepared filling on top and brush the edges of the dough with a little water
- Wrap the edges around the filling and interlock. There should be no more air spaces in the finished bags.
- Place on a floured plate or parchment paper
- The finished bags can be frozen individually and used as needed.
- The dim sum is steamed; a steam insert or a suitable pot or steamer is recommended
- Brush the steamer insert with a little oil and place the (even frozen) dumplings on top
- Steam for 8-10 minutes
- In the meantime, sauté some chanterelles in butter and deglaze with some game jus
- Dim sum is a dish that is great as an amuse bouche or warm appetizer because it can be arranged in a clear manner
- In this example, some apple compote was also used as a fruity component, which emphasizes the aromas with its fine acidity