CRUMBLY DIMSUM BAO

Crumbly Dimsum Bao

sold in Dimsum Restaurants

either has roasted meat (char siu) or

a mixture of fresh shrimps and chicken as filling.

I have used Curry filling instead, hope you like the change.

Crumbly DimSum Bao

Filling

1 egg, hard boiled & cut into 6 wedges

75g potato, cubed and Steamed until soft

50g pork or chicken, minced

1/2 Tbsp curry powder

3 shallots, sliced

some curry leaves

1/4 Tbsp sugar

1/4 tsp salt

chicken powder to taste, optional

1 Tbsp cooking oil

1. heat up oil in a wok, add shallots to fry until fragrant

2. add curry leaves and minced meat, continue frying

3. add curry powder and the rest of the seasoning

4. lastly stir in the steamed potato, cook until dry

5. remove & allow to cool

Pastry

100g self raising flour, sifted

50g chilled butter, cut into cubes

25g beaten egg

10g sugar

1/4 tsp salt

Egg Wash

remaining beaten egg

Method:

1) combine flour and sugar in a mixing bowl

2) add butter, using fingertips to rub butter into the flour until it resembles crumbs

3) add beaten eggs and mix to form a pliable dough, divide into 6 balls

4) lightly flatten each ball, wrap in 1 Tbsp of filling & 1 egg wedge

5) seal and place on parchment paper

6) egg wash and bake in preheated oven 175'C for 25-30min