By Sanjeev Kapoor
Corn and Cheese Dimsums
About the Dish
A fresh, light, and flavorful roll packed with crunchy vegetables, herbs, noodles, and USA Blueberries, served with USA Blueberry sauce. Perfect as an appetizer, light lunch, or innovative plated snack.
Serves: 2
Ingredients
- Dough
- ½ cup + 2 ½ tbsps wheat starch + for kneading (1 + 1/3 cup) + for dusting
- ½ cup + 1 tbsp potato starch
- Stuffing
- ½ cup corn kernels, boiled
- ¼ cup US Frozen Fresh Blueberries
- ½ cup grated processed cheese
- Salt to taste
- Crushed black peppercorns to taste
- Oil for brushing
- Soy dip for serving
Method
- To make the dough, take ½ cup + 2½ tbsps wheat starch and potato starch in a bowl, add 100 millilitres chilled water and mix till well combined.
- Pour 280 millilitres of boiling hot water gradually while mixing the starch mixture continuously, till the mixture becomes thick.
- Heat water in a deep pan. Place the starch mixture bowl on the pan and cook till the mixture becomes translucent.
- Transfer the cooked dough on a work top and knead for 2-3 minutes with help of dough scraper.
- Add remaining wheat starch ( 1 + 1/3 cup) gradually while kneading to form soft dough. Wrap in plastic wrap and set aside.
- To make the stuffing, take corn kernels in a bowl. Add US Frozen Fresh Blueberries, salt and crushed black peppercorns and mix well.
- Divide the dough into small equal portions, shape each portion into a ball. Dust the worktop with wheat starch and roll it into small discs.
- Place a small portion of prepared mixture in the centre of each disk, bring the edges into the centre, press and seal.
- Heat sufficient water in a steamer. Line the steamer basket with butter paper and brush some oil. Arrange prepared dimsums in steamer basket and steam for 6-8 minutes.
- Serve hot with soy dip.
Blueberries have been a part of North American food and medicine traditions for centuries.