Another Thai variant of a Chinese dish. These are pork mushroom and carrot parcels, we called them 'Dim Sum' but our Chinese friends say the correct name for this type of starter is 'Chow Mei'. Served as a starter or a snack, each parcel is approximately 3cms across.
Ingredient for Pastry
200 gms. Wheat Flour ( Enough for 40 )
2 Tablespoons Oil
1 Teaspoon Salt
1 Teaspoon Sugar
Ingredient for Filling
100 gms Pork Mince
3 Shitake Mushrooms
1 Spring Onion
30 gms Coriander Leaves
2 Teaspoons Salt
2 Tablespoons Oyster Sauce
4 Garlic Cloves
2 Tablespoon Cassava Starch (Or corn starch)
Preparation for Pastry
1. Put the salt, sugar, and flour into a bowl and mix it.
2. Beat the eggs together and mix into the flour.
3. Knead it until it forms a dough.
4. Set the dough aside for 20 minutes, it should be covered with a damp towel to prevent a skin forming.
Preparation for Filling
1. Soak the shitake mushroom for 5-10 minutes.
2. Chop shitake mushroom, carrots, spring onions, coriander leaves, and garlic,into small pieces. It is easier to blend it in a food processor.
3. Add the blended mix into the pork mince and add the egg, salt, oyster sauce and cassava starch, and mix well.
1. Cut the dough into very small balls.
2. On a slightly oiled or floured surface, roll the dough into small circles (approximately 6cms diameter).
3. Spread the filling evenly over the dough.
4. Lift up the edges into of the dought to form the sides - this will squeeze the filling into the centre.
5. For best results pleat the edges of the pastry to form pleated sides of the parcels.
Cooking and Storing
Add this point you can freeze them on a floured tray, or cook them straight away.
To cook them, place them in a Chinese steamer and steam for 10 minutes.
If you like hot spicy food, you can insert a piece of red or green chilli into the centre of the parcel before eating it.
Another recommended way to serve them, is drissled with fried garlic and bacon in its oil, this is shown in the photograph.