Szechuan Chilli Dim Sum

Dim Sum Wrapper

1. Add all the dim sum ingredients together in a bowl

2. Add boiling hot water, little at a time and continue stirring the mixture until a dough forms.

3. Knead the dough for the right consistency. You can use Maida as required to get an even dough.

4. Add oil and make a smooth round ball of dough. Cover with cling film and set it aside.

Tempayy Filling:

1. Place the pan on a stove and add 3 tbsp of oil. Once the oil is hot, add chopped onions and cook until translucent.

2. Now add 2 tbsp of ginger-garlic paste and fry until the mixture is fried well.

3. Add the ground tomatoes and continue frying.

4. Add chili powder, garam masala, cardamom powder, cinnamon powder, coriander powder, turmeric powder and Kashmiri chili powder.

5. Cook until the mixture has dried, and the oil separates out from the mixture.

6. Now add chopped tempayy to this and mix well. You don’t need to cook it more at this point.

7. Remove mixture from pan and keep aside.

1. Sprinkle some maida on a clean surface. Take a small ball of dough and roll it out.

2. Roll it out as thin as possible, without any tear. Now use a cutter to get the perfect round shape.

3. Dab some water around the edges of the wrapper so that it helps you wrap the dim sum securely after filling.

4. Hold the wrapper in your hand and add some tempayy filling in the center.

5. Pleat the dim sum wrapper on both sides and seal it. The water around the edges will help seal the wrapper.

6. Steam the dim sums for about 12 mins in the steamer and serve hot with a spicy chili oil or hot sauce.