Dim Sum

Mix the flour with 125 ml (approximately ½-¾ cup) of lukewarm water and knead to a smooth dough. Wrap the dough in a damp kitchen towel and let it rest for about 20 minutes.

Soak the wood ear mushrooms with hot water for 15 minutes. Peel the carrot and chop very finely. Rinse the leek and cut into about 20 strips of about 10 cm (approximately 4 inches) length. Cut the rest into small cubes. Rinse, trim and finely chop the summer squash.

Squeeze the soaked wood ear mushrooms, remove tough stems, and chop finely.

Mix the prepared vegetables with soy sauce and rice wine, and season with pepper.

To prepare the dim sums, knead the dough on lightly floured surface well and shape into a roll. Cut the dough roll into 20 slices. Roll out each dough slice into thin circle and top with 1 teaspoon vegetable filling. Keep the remaining vegetables aside.

Fold each stuffed dough circle like a bag and tie up with a leek strip. Boil as much water in wok (or a pot) such that the surface of the steamer basket does not get wet and place the steamer basket into it. Place the dim sums at some distance into the steamer basket and steam covered for about 10 minutes.

Mix the remaining vegetables with a little soy sauce and spread on saucers.