A delicious and crispy fried beef dim sum served with a savory soy dipping sauce.
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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.
Ensure the dough is not too thick or too thin to avoid breaking during frying.
Let the beef filling cool completely before filling the dim sums to avoid making the dough soggy.
What is the best way to store leftover fried beef dim sum?
To store leftover fried beef dim sum, allow them to cool completely, then place them in an airtight container. You can refrigerate them for up to 3 days. For longer storage, consider freezing them. To reheat, simply bake in the oven at 350°F (175°C) until heated through, or re-fry them for extra crispiness.
Can I make fried beef dim sum gluten-free?
Yes, you can make fried beef dim sum gluten-free by substituting all-purpose flour with a gluten-free flour blend. Ensure that the soy sauce and oyster sauce you use are also gluten-free, as many brands contain wheat. This way, you can enjoy a delicious gluten-free version of this dish!
What can I serve with fried beef dim sum for a complete meal?
Fried beef dim sum pairs wonderfully with a side of steamed vegetables or a light salad. You can also serve them with jasmine rice or noodles to create a more filling meal. Don't forget to include the savory soy dipping sauce for added flavor!
What are some good substitutions for the ingredients in fried beef dim sum?
If you don't have beef mince, you can substitute it with ground chicken, pork, or even tofu for a vegetarian option. For the spring onions, you can use chives or scallions. If you’re out of Shaoxing rice wine, dry sherry or white wine can work as a substitute. Just adjust the flavors to your liking!
How do I ensure my fried beef dim sum are crispy when cooking?
To ensure your fried beef dim sum are crispy, make sure the oil is hot enough before adding the dim sums; around 350°F (175°C) is ideal. Fry them in small batches to avoid lowering the oil temperature. Also, avoid overcrowding the pot, as this can lead to soggy dim sums. Once they are golden brown, remove them and drain on paper towels to keep them crispy.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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