Dim Sum with a Nouvelle Cuisine Twist

Ingredients

While the essence of dim sum remains intact, this Nouvelle Cuisine adaptation introduces refined plating techniques, innovative flavor combinations, and a focus on using high-quality, seasonal ingredients. The presentation is elevated, and the flavors are enhanced to create a unique dining experience that pays homage to the original dish while embracing the principles of Nouvelle Cuisine. We alse have the original recipe for Dim sum, so you can check it out.

• 250g (8.8 oz) all-purpose flour 250g (8.8 oz) all-purpose flour
• 150ml (5.3 fl oz) warm water 150ml (5.3 fl oz) warm water
• 200g (7 oz) ground pork 200g (7 oz) ground pork
• 100g (3.5 oz) shrimp, peeled and deveined 100g (3.5 oz) shrimp, peeled and deveined
• 50g (1.8 oz) shiitake mushrooms, finely chopped 50g (1.8 oz) shiitake mushrooms, finely chopped
• 2 spring onions, finely chopped 2 spring onions, finely chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 35g (Sugars: 1g)
• Protein: 16g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the flour and warm water. Knead until a smooth dough forms. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the ground pork, shrimp, shiitake mushrooms, spring onions, soy sauce, oyster sauce, sesame oil, grated ginger, salt, and pepper. Set aside.
3. 3.
   Roll out the dough into a thin sheet and cut it into small circles using a round cookie cutter or a glass.
4. 4.
   Place a spoonful of the filling mixture onto each dough circle. Fold the edges of the circle towards the center, creating a pleated pouch. Pinch the top to seal.
5. 5.
   Heat vegetable oil in a pan over medium heat. Fry the dim sum in batches until golden brown and cooked through, about 5-6 minutes per batch.
6. 6.
   Serve the dim sum hot, garnished with fresh herbs or microgreens.

Treat your ingredients with care...

• Shrimp — Ensure the shrimp is properly deveined and peeled before using in the filling.
• Shiitake mushrooms — Finely chop the mushrooms to ensure they blend well with the other ingredients.
• Spring onions — Use both the white and green parts for added flavor.

Tips & Tricks

• Experiment with different fillings such as chicken, beef, or vegetarian options to add variety to your dim sum.
• Steam the dim sum instead of frying for a healthier alternative.
• Serve with a variety of dipping sauces like soy sauce, chili oil, or sweet and sour sauce.
• Garnish with edible flowers or microgreens to enhance the visual appeal.
• Make the dough in advance and refrigerate it for up to 24 hours for easier preparation.

Serving advice

Serve the dim sum as an appetizer or part of a larger Nouvelle Cuisine tasting menu. Arrange them on a beautiful platter or individual plates, ensuring each piece is visually appealing. Encourage guests to savor each bite and appreciate the delicate flavors and textures.

Presentation advice

Create an elegant presentation by arranging the dim sum in a visually pleasing pattern on the plate. Use vibrant garnishes and edible flowers to add pops of color. Consider incorporating artistic elements such as drizzles of sauce or delicate microgreens to elevate the visual appeal.