Dim Sum with Mushroom Chickpea Filling

For dim sum with mushroom-chickpea filling, knead flour with water and a pinch of salt into a smooth dough and let rest for 30 minutes. Meanwhile, coarsely mash or puree chickpeas, chop onions, garlic, mushrooms and spinach.

Sauté mushrooms in hot sesame oil, add onions and garlic and saute for a few minutes, add spinach and continue sauteing until spinach has collapsed.

Add the chickpea paste, mix and season with salt. Form 14 balls from the dough. Roll out each ball into a circle. Place about 1 tablespoon of filling in the center of each circle and press the edges together well.

Place the little bags in 2 bamboo steamer baskets and close with the lid. Pour a little water into a wok and heat. When the water boils, place the baskets in the wok, making sure the bottom basket is not in the water, and steam the dim sum for about 10 minutes.

Meanwhile, mix the soy sauce with the potato starch and bring to a boil once while stirring. Mix the soy sauce with a little chili sauce and serve with the finished dim sum.

Preparation Tip:

Dim Sum can be served with a variety of fillings. They are suitable both as an appetizer and as a main course.

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