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Fried Rice Dimsum Recipe
How to make Fried Rice Dimsum
If you are looking for a unique dimsum recipe, then this fried rice dimsum is a must-try! It is stuffed with a flavourful fried rice filling and steamed to perfection. Pair it with chilli paste sauce and relish its taste.
- Total Cook Time 35 mins
- Prep Time 25 mins
- Cook Time 10 mins
- Recipe Servings2
Ingredients of Fried Rice Dimsum
- For Chilli Paste:
- 100 g Green Bell Pepper, Minced
- 100 g Celery, Minced
- 200 g Onion, Minced
- 50 g Ginger Garlic Paste
- 50 g Kashmiri Red Chilli Powder
- 1 tbsp Light Soya Sauce
- 1/2 tbsp White Vinegar
- 1 tbsp Sugar
- to taste Salt
- 2 tbsp Peanut Oil (Neutral also works)
- For Fried Rice:
- 1 cup Boiled Rice (day old preferred)
- tbsp Carrot, Minced
- 1 tbsp Beans, Chopped
- 1 tsp Light Soya Sauce
- 1 tsp Oil
- For Dim Sum Wrappers:
- 1 cup Refined Flour
- 1/4 cup Hot Water (0.25 cup on the side to adjust consistency)
- to taste Salt
How to Make Fried Rice DimsumHideShow Media
For Dimsum Wrappers:
To the refined flour, add in one half of the hot water and stir it with fork till it becomes mixed and glutenous. If it is too dry and does not become a well-formed ball, add in 1 tbsp of water at a time, while kneading it, till it does.
For Chilli Paste:
In a wok, heat peanut oil. Saute the onions, till golden brown after which add the celery and bell peppers.
In a separate pot, boil half a cup water, and add in the chilli powder and bring it to a boil.
When the celery and bell pepper, become translucent, add in the ginger garlic paste and cook till golden brown.
Pour in your chilli mixture into the wok and stir till the water begins to evaporate. Add in the soya sauce, vinegar and sugar. Adjust the sugar and salt as per your liking. (This can also be used as a dip later)
For Fried Rice:
In a wok, heat oil and add 1 tbsp of the chilli paste. Saute the vegetables for 1 minute. Stir in the rice, soya sauce, adjust the salt as per your taste. keep the rice aside and let it cool.
Once the fried is cold, roll out your dimsum wrappers into an adult palm sized circle, (you should be able to see your palm slightly through the sheet.)
Add 1 tbsp of the cold fried rice into the centre and fold your sheets into the shape of your liking (I prefer the gyoza fold.)
In a sauté pan, heat oil, arrange the gyoza in a circle and let the bottom crisp up. Add 0.5 cup of water and immediately cover it, letting it steam. (approximately 8 minutes.)
Once the water evaporates, flip the pan onto a plate and enjoy it with a dipping sauce.