Dim Sum - Spanish Style

Ingredients

While the original Chinese dim sum is traditionally steamed or fried, this Spanish version adds a unique twist by incorporating Spanish ingredients and flavors. The use of chorizo, paprika, and saffron infuses the dim sum with a rich and smoky taste, giving it a distinct Spanish flair. 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) chorizo, finely chopped 100g (3.5 oz) chorizo, finely chopped
• 1 small onion, finely diced 1 small onion, finely diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• A pinch of saffron threads A pinch of saffron threads
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing 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, chorizo, onion, garlic, smoked paprika, saffron, soy sauce, oyster sauce, sesame oil, 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 pork and chorizo mixture onto each dough circle. Fold the edges of the circle to seal the filling inside, creating a dumpling shape.
5. 5.
   Heat vegetable oil in a deep pan or wok over medium heat. Fry the dim sum in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
6. 6.
   Serve the Spanish-style dim sum hot with your favorite dipping sauces.

Treat your ingredients with care...

• Chorizo — Make sure to finely chop the chorizo to ensure it blends well with the ground pork mixture.
• Saffron — To enhance the flavor, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the filling.

Tips & Tricks

• For a healthier alternative, you can steam the dim sum instead of frying them.
• Experiment with different fillings by adding Spanish cheeses, such as Manchego or Tetilla, to the pork and chorizo mixture.
• Serve the dim sum with a side of aioli or romesco sauce for an extra Spanish touch.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the filling mixture.
• Make a large batch of dim sum and freeze them for later. Just thaw and fry when you're ready to enjoy.

Serving advice

Serve the Spanish-style dim sum as a tapas dish or as part of a larger Spanish feast. Arrange them on a platter and garnish with fresh parsley or chives for a pop of color. Provide a variety of dipping sauces, such as aioli, romesco, or a simple soy sauce with a squeeze of lemon.

Presentation advice

To make the dim sum visually appealing, arrange them in a circular pattern on a serving plate. Sprinkle some smoked paprika or saffron threads on top for an elegant touch. Serve them with small forks or toothpicks for easy handling.