Fried Beef Dim Sum

Place the flour in a mixing bowl, add a little warm water and mix with a spoon. Combine the flour and water to come together. Add a little more warm water as needed. Mix the dough with your hands until well combined.

Once you have a ball of dough, knead it on a counter with the palm of your hand. Knead the dough until you end up with a smooth ball of semi-soft dough. Cling wrap the dough and let it rest for 10 minutes.

Heat a small pan, add the sesame oil. Add the beef mince and sauté until brown. Add the spring onions, ginger, garlic, and chili. Then add the oyster sauce and soy sauce and mix well. Set aside to cool before filling your dim sums.

After resting your dough, flatten it on a floured surface, then roll out from the center into a long wide strip. Roll the dough until it’s about 5mm thickness.

Get your pasta roller ready and set the thickness to #7. Feed the pastry through, then change the setting to #5 and feed again. Lastly, change the setting to #2 and feed the last time. The dough should not be too thick, but also not too thin, as it will break. Use a round cutter or glass and cut discs (as many as you can), about 8-10cm diameter.

Place 1 teaspoon of filling in the center of your wrapper. Fold one side over towards the other, creating a half-moon. Pinch the open sides so they are completely sealed.

From the left point of the half-moon, pleat backwards from the right side, while sticking the pleats together gently, so it seals and you can still see the pleats in the dim sum. Once pleated, place it down onto your surface, slightly flattening the bottom, ensuring the dim sums can stand up without falling over.

Heat some vegetable oil in a small pot and deep fry the raw dim sums until golden brown. Serve with dipping sauce on the side. Garnish your platter with some fresh coriander leaves.

Place all the dipping sauce ingredients in a small saucepan, heat and whisk until the sugar has dissolved. Taste your dipping sauce and alter ingredients as needed to taste.