Szechuan Chilli Dim Sum

Szechuan Chilli Dim Sum

Made with our own

Peppery Szechuan Chilli Tempeh Cubes

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  • Prep Time 10 mins
  • Cooking Time 15 mins
  • Serves 2
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Ingredients

For Dim sum wrapper

  • 200 gms

    Szechuan chili Tempayy cubes – finely chopped

  • ½ cup

    Maida

  • ¼ cup

    Tapioca flour (if you don’t have it available you can grind and sieve sabudana if you like)

  • 2 tbsp

    Cornstarch

  • 1 Tsp

    Oil

  • Hot water as required

  • For Tempayy Filling:

  • 2

    Medium Onions - (chopped)

  • 2 tbsp

    Ginger garlic paste

  • 3

    Medium tomatoes, ground to a puree

  • 1 tsp

    Red chili powder

  • 1/2 tbsp

    Garam masala

  • ¼ tsp

    Cardamom powder

  • ¼ tsp

    Cinnamon powder

  • 1 tbsp

    Coriander powder

  • 1 tbsp

    Kashmiri chili powder

  • 1 tbsp

    Chopped coriander leaves

Recipe :

Dim Sum Wrapper

  1. Add all the dim sum ingredients together in a bowl

  2. Add boiling hot water, little at a time and continue stirring the mixture until a dough forms.

  3. Knead the dough for the right consistency. You can use Maida as required to get an even dough.

  4. Add oil and make a smooth round ball of dough. Cover with cling film and set it aside.

Tempayy Filling:

  1. Place the pan on a stove and add 3 tbsp of oil. Once the oil is hot, add chopped onions and cook until translucent.

  2. Now add 2 tbsp of ginger-garlic paste and fry until the mixture is fried well.

  3. Add the ground tomatoes and continue frying.

  4. Add chili powder, garam masala, cardamom powder, cinnamon powder, coriander powder, turmeric powder and Kashmiri chili powder.

  5. Cook until the mixture has dried, and the oil separates out from the mixture.

  6. Now add chopped tempayy to this and mix well. You don’t need to cook it more at this point.

  7. Remove mixture from pan and keep aside.

Dim Sum:

  1. Sprinkle some maida on a clean surface. Take a small ball of dough and roll it out.

  2. Roll it out as thin as possible, without any tear. Now use a cutter to get the perfect round shape.

  3. Dab some water around the edges of the wrapper so that it helps you wrap the dim sum securely after filling.

  4. Hold the wrapper in your hand and add some tempayy filling in the center.

  5. Pleat the dim sum wrapper on both sides and seal it. The water around the edges will help seal the wrapper.

  6. Steam the dim sums for about 12 mins in the steamer and serve hot with a spicy chili oil or hot sauce.

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Tempeh is one of the best natural vegetarian sources of protein with a high protein and fibre content thanks to the natural fermentation process. For even the most inexperienced cook, the preparation of Tempeh is simple: simply unbox and use as cubes or mince the Tempeh, season/ marinate it liberally with your choice of spices, and sautee the Tempeh with a bit of oil for five to seven minutes. ...

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