Russian-style Dim Sum

Ingredients

While traditional dim sum is typically steamed or fried, this Russian-style dim sum takes a different approach. Instead of using traditional dim sum wrappers, we will be using a beet-infused dough to give the dumplings a vibrant red color and a subtle earthy flavor. The filling will consist of a savory mixture of beef, cabbage, and potatoes, reminiscent of the classic Russian borscht soup. We alse have the original recipe for Dim sum, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (120ml) beet juice 1/2 cup (120ml) beet juice
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1 cup (150g) finely shredded cabbage 1 cup (150g) finely shredded cabbage
• 1/2 cup (75g) grated potatoes 1/2 cup (75g) grated potatoes
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Sour cream, for serving Sour cream, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, beet juice, water, and salt. Knead the dough until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the ground beef to the skillet and cook until browned. Add the shredded cabbage, grated potatoes, salt, and black pepper. Cook for an additional 5 minutes, or until the vegetables are tender. Remove from heat and let the filling cool.
4. 4.
   Roll out the dough on a floured surface until it is about 1/8 inch thick. Cut out circles using a round cookie cutter or a glass.
5. 5.
   Place a spoonful of the filling in the center of each dough circle. Fold the dough in half and pinch the edges to seal the dumplings.
6. 6.
   Bring a large pot of salted water to a boil. Cook the dumplings in batches for about 5 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
7. 7.
   Serve the borscht dumplings hot, with a dollop of sour cream on top.

Treat your ingredients with care...

• Beet juice — Use freshly squeezed beet juice for the best flavor and color.
• Ground beef — Choose lean ground beef for a healthier option.
• Cabbage — Finely shred the cabbage to ensure it cooks evenly.
• Potatoes — Grate the potatoes just before adding them to the filling to prevent discoloration.
• Sour cream — Use full-fat sour cream for a creamy and rich flavor.

Tips & Tricks

• If you prefer a vegetarian version, you can substitute the ground beef with mushrooms or tofu.
• Serve the borscht dumplings with a side of Russian-style pickles for an authentic touch.
• These dumplings can be frozen before cooking. Simply place them on a baking sheet lined with parchment paper and freeze until firm. Once frozen, transfer them to a freezer bag for long-term storage.
• Experiment with different fillings, such as adding dill or sour cream to the filling mixture for extra flavor.
• To reheat leftovers, steam the dumplings for a few minutes until heated through.

Serving advice

Serve the borscht dumplings as a main course with a side of Russian-style pickles and a fresh green salad. They can also be served as an appetizer or part of a dim sum feast.

Presentation advice

Arrange the borscht dumplings on a platter, garnished with fresh dill or parsley. The vibrant red color of the dumplings will make for an eye-catching presentation.