How to Make Low -Fat Dim Sum

Dim sum are small Chinese treats, and although they are delicious, they often contain high-fat fillings and may be deep-fried in lard or shortening. To make low-fat dim sum, look for recipes that are stir-fried or steamed instead of deep-fried, and that use fish, chicken or vegetable fillings in place of pork.

Difficulty: Moderate

Instructions

Things You'll Need:

• 6 large mushroom caps, dried
• 2 tbsp. sesame oil
• 1 tbsp. green onion, chopped
• 2 tsp. fresh ginger, finely chopped
• 8 oz. flaked crab meat
• ¼ tsp. sugar
• 1 tbsp. sherry
• 1 tsp. soy sauce
• Salt and pepper to taste
• ½ cup boiling water
• 2 cups all purpose flour

1. Soak the dried mushroom caps in cold water for 30 minutes, and drain. Chop them finely.

2. Heat the sesame oil in a wok or frying pan, and add the green onions, ginger, mushrooms and flaked crab meat. Set the heat on medium high and stir-fry the mixture for three minutes.

3. Add the sugar, sherry, soy sauce, salt and pepper and stir-fry the mixture for an additional minute.

4. Sift the flour into a large mixing bowl, and gradually stir in the boiling water. Mix the ingredients until the flour is completely blended and the dough leaves the sides of the bowl. Cover the bowl with a cloth and set it in a warm place for 30 minutes.

5. Roll the dough into a jellyroll shape about 1 inch in diameter, and then slice it in 1-inch thick pieces. Flatten the slices with the palm of your hand until they are about 3 inches in diameter.

6. Put about 1 tsp. of the filling slightly off center in each circle of dough and fold the dough into a semi-circle over the filling. Pinch the edges to seal.

7. Steam the low-fat dim sum for 10 minutes, dividing it into smaller batches, if necessary. Serve the low-fat dim sum hot, directly from the steamer.

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