RCI-SN.005.0011.001
Dim Sum Baskets
Dim Sum Baskets from the Recidemia collection
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyintermediate
Ingredients
- frozen yeast roll dough (2 oz. each)24 unit
- shallots3/4 cupthinly sliced 4 oz
- + 1 1/2 tsp soybean oil1 tbsp
- firm tofu1 lbdiced 1/4-inch
- water chestnuts3/4 cupdrained and diced 3-1/2 oz
- fresh spinach1 1/2 cupschopped 2-1/2 oz
- 2 tbsp
- crushed red chile peppers3/4 tsp
Method
1
Press the firm tofu between paper towels or a clean cloth, weighted with a heavy pan, for at least 10 minutes to remove excess moisture, then crumble it into small pieces.
10 minutes
2
Finely dice the shallots and water chestnuts, then roughly chop the fresh spinach into small pieces.
5 minutes
3
Heat a non-stick skillet or wok over medium-high heat with a light drizzle of oil, then sauté the shallots until softened and translucent, about 2 minutes.
2 minutes
4
Add the crumbled tofu and water chestnuts to the pan, stirring to combine, and cook for 3 minutes until the tofu is lightly golden.
3 minutes
5
Stir in the chopped spinach and soy sauce, tossing everything together over medium heat until the spinach is wilted and the mixture is well seasoned, about 2 minutes. Remove from heat and allow to cool slightly.
2 minutes
6
Arrange pre-made wonton cups or crispy cracker baskets on a serving tray, then spoon a heaping teaspoon of the tofu filling into each cup.
5 minutes
7
If desired, garnish each filled basket with a small drizzle of additional soy sauce or a sprinkle of sesame seeds for presentation.
2 minutes
8
Serve the dim sum baskets immediately at room temperature or slightly warm to maintain the crisp texture of the shells.