DiM SUM

I first made those dumplings during a summer holiday in the south of France. I basically spent my mornings cooking for my family. And I have to say those made a great impression. They are so easy to make (easier if you have a steam cooker I admit) and very delicate. They will make a very pretty and tasty original entrée.

iNGREDiENTS:
 - make 10 -

• 10 pieces of rice paper (you can easily find them in a Chinese store. Just as the rest of the ingredients)
• 200 gr raw shrimp (I used frozen shrimps)
• A handful of bamboo
• 2 chinese mushrooms
• 1/2 shallot
• 1 garlic clove
• 1 tbsp of ginger
• chives
• 2 tbsp sesame oil
• 2 tsp corn flour
• 1 tbsp soya sauce
• a few salad leaves

RECiPE:

• Start by preparing all your ingredients.
• Take the shell of the raw shrimps and cut them in 4 pieces each.
• Cut the bamboo and mushrooms in small pieces.
• Finely chopped shallot, garlic clove and ginger (peel the ginger before chopping it!!)
• Heat the oil in a pan over medium high heat. Add: shallot + garlic + ginger + chopped chives (save some for later) and cook for 1 minutes.
• Add : mushrooms + bamboo + shrimps + soya sauce + 1 tsp corn flour (keep the 2nd one for later) and Stir.
• Cook for 4/5 minutes. Add the last tsp of cornflour and put aside.
• Before filing each rice sheet with the shrimp mixture, put them one after the other into a bowl of water so they will hydrate and get soft.
• Spread out a rice sheet in your work surface and fill with a tsp of the shrimp mixture.
• Bring the corners of the rice sheet together and tie with the chives.
• Repeat this with a new rice paper until you don't have any shrimp mixture left. (you will make about 10).
• (If that's not clear enough you might wanna check the video recipe)
• Cook with steam for 15 minutes, over a salad leaf. Don't forget the salad or the dim sum will stick and break down.
• Serve right away.
• ET VOiLÀ!