Dim Sum Recipes

Combine first 7 ingredients in a med. bowl. Put 1 tbsp. filling in center of each wrapper. Gather edges up to center. Spray a 9" bamboo steamer well with cooking spray. Place steamer in a large wok, over simmering water. Arrange 10 dumplings, not touching each other or sides of steamer, in steamer. Cover, and steam for 15 mins. Repeat until all dumplings are cooked.

Divide bean paste into small portions. Soak sesame seeds in boiling-hot water for 1/2 hour, drain dry. Mix flour with sugar, add two cups of cold water. Knead into a soft dough, cover with a wet towel for 1/2 hour. Divide into small portions. Press each into a bowl shape. Stuff them with bean paste and roll into balls. Roll on sesame seeds so that each ball is covered evenly. Fry in hot oil till golden-brown.

Place the cornflour in a bowl to mix with 1/2 cup of soya bean milk and the coconut milk. Heat a saucepan with 1 tablespoon of the oil. Sizzle the wine then bring the remaining soya bean milk to the boil. Season to taste. Stir in the cornflour and soya bean milk mix to bind into a paste. Grease a square tray with the remaining 1/2 tablespoon of oil. Pour in the cornflour paste and leave aside to cool. Chill in the refrigerator for several hours until set. Sift the flour, cornflour and baking powder into a bowl. Add the water and salt to stir well into a batter. Leave aside to prove for 30 minutes then blend in the oil and leave aside for another 30 minutes. Remove the milk custard from the refrigerator to cut into squares. Dust with the cornflour then dip in the batter. Deep fry in the hot oil till golden. Drain and serve with spicy salt and tomato ketchup.