Spinach Dumplings with Tuna and Smoked Bamboo
Delicate spinach-based dim sum filled with tuna and smoked bamboo, paired with a tangy Khoi sauce made from soy, lime, and honey. Perfect as a light snack or elegant appetizer.
Dim sum is more than a meal—it’s a piece of Chinese culture that has touched hearts for centuries. These delicate parcels, filled with flavorful ingredients and wrapped in tender dough, have become a global phenomenon. Whether enjoyed as a light snack or the centerpiece of a feast, dim sum embodies tradition, taste, and artistry.
The dish we’re exploring today—Spinach Dim Sum with Tuna, Smoked Bamboo, and Khoi Sauce—puts an innovative spin on the classic, combining the freshness of spinach dough with the umami richness of tuna and the smoky notes of bamboo. The Khoi sauce ties it all together with a burst of sweet, tangy, and savory flavors.
- To Prepare the Dough:
- Combine the flour and cornstarch in a bowl.
- Blend spinach with water until smooth. Heat the spinach mixture until boiling.
- Gradually pour the hot spinach liquid into the dry ingredients, mixing well. Knead the dough until smooth and elastic.
- To Prepare the Filling:
- Mince the tuna, bamboo stalks, leek, and cilantro.
- Add soy sauce and ground coriander to the mixture. Combine well until evenly incorporated.
- To Shape the Dim Sum:
- Roll the dough into a thin sheet. Use a round cutter to cut circles of dough.
- Place a spoonful of filling in the center of each circle. Fold and shape into dim sum parcels.
- To Cook the Dim Sum:
- Place the dim sum in a steamer or dim sum maker. Steam for 13-15 minutes until cooked through.
- To Prepare Khoi Sauce:
- In a bowl, mix soy sauce, lime juice, honey, and sesame oil. Add finely chopped green onion, cilantro, garlic, ginger, and spices. Stir until combined.
- To Serve:
- Arrange the dim sum on a plate. Garnish with chopped leek and cilantro. Serve with Khoi sauce on the side.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.