Ingredients for the dough
- 150 g flour, type 405
- 110 ml hot water
- 2 g salt
To prepare the dough
Knead all ingredients together in a bowl until they form a dough. Allow to rise while covered for 30 minutes.
Ingredients for the filling
- 300 g pork belly, braised
- 1 garlic clove
- 2 tbsp sweet chilli
- 1 tbsp oyster sauce
- 5 tbsp jus
- Fresh coriander, chopped
- Fresh chillies
- Deep-fried garlic slices
- Asian marinade or veal stock with soya sauce
To prepare the filling
Slice the pork belly into small pieces and fry in a little olive oil until crispy. Finely chop the garlic clove and add to the pork. Add thesweet chilli, oyster sauce and jus, and allow to reduce a little. Finally, mix in the chopped coriander.Roll out the dough on a work surface covered in flour until it is approx. 3 mm thick. Cut circles with a diameter of 6 cm out of thedough, place some of the filling on top and fold together so that they are properly sealed and an appealing pleated pattern is visible.Fry the dim sum in a hot pan and when a crust has formed, place the lid onto the pan and steam for approx. 2 minutes. Glaze withreduced Asian marinade or veal stock and serve with fresh chillies, coriander and deep-fried garlic slices.