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Sweet Green Tea Dim Sum

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1 cup wheat starch 
2/3 cup tapioca starch 
1/2 tsp. salt 
1 cup boiling water 
2 tsp. oil 

1 LB. pork, minced 
12 water chestnuts minced 
1 spring onion, minced 
4 Chinese black mushrooms, soaked and minced 
1 tlbs. sugar 
1 tsp. salt 
1/4 tsp. white pepper 
1 tlbs. cornstarch 
2 tsp. light soy sauce 
2 tlbs. sherry or rice wine 
1 tbs. sugar 

1 teaspoon of Matcha powder 
2 tlbs. Sugar 
1 teaspoon Dijon mustard 

Heat a small amount of oil in a wok and fry the pork, mushrooms and chestnuts together until nearly cooked. Add the other ingredients and cook, stirring until the sauce thickens. Set aside to cool before using it as a filling. 

Mix the dry dough ingredients thoroughly, then add the water and stir until a dough mixture forms. Cover and let stand for fifteen minutes. Knead the dough on an oiled surface for five minutes. Roll the dough out as thinly as possible and cut into rounds about three inches in diameter. To make the bonnets, pinch each round at three evenly spaced points on the edge to form pleats, the result of which will produce a little pouch. Fill each pouch with a teaspoon of filling. Pinch the edge as many times as needed to make enough pleats to close the pouch. Place the bonnets in a lightly oiled cake or pie pan, pleats up, and then into a steamer for fifteen minutes. 

Springle each cumpling with the Matcha green tea and sugar mix.

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