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For the dough:
Plain flour - 150 gms
Boiling water -  50 ml
Cold water - 25 ml
Vegetable oil - 1/2 tbsp

For the Filling:
Minced pork - 75 gms
Bamboo shoots - 3 tbsp (canned and chopped)
Light soy sauce - 1/2 tbsp
Dry sherry - 1 tsp
Demerara sugar - 1 tsp
Sesame oil - 1/2 tsp
Corn flour - 1 tsp
Lettuce leaves, soy sauce, spring onion curls, sliced red chilli and prawn crackers to serve.


  • To make the dough, sift the flour into a bowl. stir in the boiling water, then the cold water together with the oil.
  • Mix to form a dough and knead until smooth.
  • Divide the mixture into 16 equal pieces and shape into circles.
  • For the filling, mix together the pork, bamboo shoots, soy sauce, dry sherry, sugar and oil.
  • Add the corn flour and stir well until thoroughly combined.
  • Place a little of the filling in the centre of each dim sum circle. Pinch the edges of the dough together to form little purses.
  • Line a steamer with a damp tea towel.
  • Place the dim sum in the steamer and steam for 5-10 minutes.
  • Arrange the lettuce leaves on four individual serving plates, top with the dim sum and serve with soy sauce, spring onion curls, sliced red chilli and prawn crackers.

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Dondakaya Masala (Gherkins Masala) curry

Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste

For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp

Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.