• Dim sum

    Dim sum

40 min 30 min
Vitamin rich


  1. To make the dumplings, knead the flour, salt and water to a smooth dough and let it rest for about 30 minutes.
  2. Peel and grate the carrot then clean the sugar peas and cut them into thin strips. Mix the vegetables together and season them with soy sauce and sambal oelek.
  3. Pull the leaves off the Thai basil and chop finely.
  4. Roughly break up the bean sprouts and mix together with the shrimps and sweet-and-sour sauce. Divide the dough into 24 portions.
  5. Roll them out into thin circles. Fill half of them with the vegetable mixture and the other half with the shrimp mixture.
  6. Place a teaspoon of filling in the centre of each circle, lift up the edges and press them together.
  7. Pour 1 cup of water in a 24 cm roaster. Place the grater inverted inside the unit. Lightly grease any baking tray and place the dim sum in it.
  8. Heat up the 24 cm roaster over the highest heat to the vegetable window then steam the dim sum for a further 20 minute over a low heat.


Nutritional values per portion: 200 kcal