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24 Dim sum with pak choi filling Serves 4 | Preparation time 75 minutes Ingredients For the dough: 200 g plain white flour A pinch of salt 100 ml water For the filling: 800 g pak choi 1 bunch of spring onions (150 g) | sliced into fine rings 2 cloves of garlic | finely sliced 20 g ginger | grated 50 g cashew nuts, salted | chopped 2 tbsp. soy sauce 3 tsp. sesame oil, dark 2 tsp. honey 2 tsp. lime juice Salt Pepper For rolling out: 1 tbsp. plain white flour Accessories: 2 perforated cooking containers Fine grater Preparation For the dim sum dough, knead the flour, salt and water into a smooth dough, shape into a ball, cover and leave to rest for 30 minutes. Meanwhile, trim the pak choi and put 4 large outer leaves to one side. Remove the white ribs from the remaining pak choi and cut the leaves into very thin strips. Place the pak choi, spring onions and garlic in a perforated cooking container and cook as indicated for cooking stage 1. After cooking, mix the ginger and cashew nuts with the vegetables and season generously with the soy sauce, sesame oil, honey, lime juice, salt and pepper. Divide the dough into 12 portions, dust the worktop with a little flour, roll out the dough balls into very thin circles and pull into shape (Ø approx. 14 cm). Place around 2 teaspoons of filling in the centre of each dough circle, bring the edges of the dough together and twist to form little pouches. Line 2 perforated cooking containers with the remaining pak choi leaves, place 3–4 dim sum on each leaf and steam as indicated for cooking stage 2. Settings Cooking stage 1 Temperature: 100 (120) °C Duration: 5 (2) minutes Cooking stage 2 Temperature: 100 °C Duration: 35–40 minutes