From time to time, I work with a group of hard working GCSE Food Tachnology students at a local school. At our first session together we made sushi, and I was amazed at how quickly they picked it up and were able to turn out perfect California rolls within a few minutes.
So last week, for their final practical session we decided to have a crack at making Dim Sum. Dim Sum means ‘touch the heart’ and is a dazzling array of small dishes that were originally created as snacks or tasters, rather than a whole meal. As the lessons are just under two hours, and I wanted to make at least four different dim sum dishes, I needed at leats one to be very simple and easy to assemble. This little beauty was the answer, and it turned out to be the most popular too.
For this recipe you will need spring roll wrappers, which you can buy at any Oriental supermarket, or you can use Filo pastry. This recipe makes 12
3 spring roll wrappers or 2 sheets of filo pastry
12 tbsp cooked duck meat ripped into small pieces
12 tbsp finely chopped cucumber
2 spring onions, finely chopped
3 tbsp hoisin sauce mixed with 2 tbsp water
few drops of lime juice
sesame seeds to sprinkle on top
Heat the oven to 190 /fan oven 170 and grease a 12 hole muffin tin with vegetable oil
Cut the spring roll wrappers or sheets of filo pastry into 12 squares and place into the muffin tin, pressing down to make a ‘basket’. Bake for 5 minutes or until golden and crisp. Remove from the oven and leave to cool.
Mix all the filling ingredients together and very gently tip two tablespoons of the mixture into the baskets, taking care not to break it.
Sprinkle with sesame seeds and serve.