I discovered how easy dim sum were to make thanks to Sarah Wilson at I Quit Sugar. One of her most popular recipes is her cheeseburger dim sum and I can totally see why: all the delicious ingredients of a burger, turned into a bite-size Asian favourite. What is not to love.
So I've made the cheeseburger dim sum several times. Then, realising that the process is really not so complicated, I've played with the ingredients inside. And you can too!
I've basically taken the principles and changed the meat and removed the cheese and pickles from Sarah's original recipe. I've gone with turkey mince for a leaner treat, but there is absolutely nothing wrong with a juicy beef mince too once in a while.
You could try adding capers if you find they suit you instead of gherkins or pickles. I'm definitely thinking about other fillings too - maybe a pork mince, or some finely sliced pak choi in there too... I think the possibilities are endless, so go with what you love. Just nothing too wet or the parcels won't stay together.
Trust me, you won't be able to stop at one!
SERVES: Makes 16 dim sum
PREP TIME: 20 minutes
COOK TIME: 20-25 minutes
- 250g turkey mince
- 1 medium onion, finely diced
- 100g cooked beetroot
- 1 tsp Chinese 5 spice mix
- 4 tbsp gluten free flour
- Rice paper sheets
- Salt and pepper to taste
- 1 tbsp olive oil or coconut oil for frying
1. Preheat the oven to 180 °C or Gas Mark 4, and line a tray with baking paper.
2. Heat the oil in a frying pan over a medium heat. Add the onion and cook until translucent (about 3 minutes). Transfer the onions to a mixing bowl along with the mince, flour, beetroot and Chinese 5 spice. Combine and season with salt and pepper.
3. Fill a shallow dish (or a plate with a lip, which is what I do) with warm water, enough to submerge a rice paper sheet. Soak each sheet one at a time until it's completely soft and pliable. I tend to leave them for about a minute each. Transfer to a clean chopping board and slice the sheet in half using a sharp knife.
4. Place 1 tablespoon of the mince mixture in the centre of each rice sheet half, fold to form a parcel and place it on the prepared tray. I really don't use any particular method for the folding, it depends how you want them to look! I scrunch the rice paper up on top, Sarah folds hers under. The decision is yours.
5. Repeat with the remaining rice paper sheets and mixture. Bake for 15 minutes or until the meat has cooked through. Serve with sauce and try not to burn your mouth as you hungrily eat through them all in one go! :)
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