We’ve talked a lot about ravioli already. I’ve even prepared a special recipe selection for you to simplify the search. And people loved this dish so much, that invented hundreds of its variants. There are sweet ravioli, with strawberries for example, or classical with cheese. There are no limits at all.

And today I’d like to share with you an Asian-style recipe of ravioli. Sergey Spyakin, chef at Rokka restaurant, will help me with that. Spinach Dim Sum with Tuna, Smoked Bamboo and Khoi Sauce is at play.

Dim sum is a distant relatives of meat dumplings or ravioli. The meaning is the same – flavoured filling wrapped in dough. Chinese make a feast with dim sum every day and that’s a real ritual! Dim sum translated from Chinese means “to touch heartily” or “to order for heart”.

Tired travellers wondering across the vast territories of China needed a place to have a rest and drink a cup of tea. That was the way how the “tea hoses” appeared. In the very beginning it was a sign of bad taste to eat something with tea, but later the tradition was changed and guests were treated with light snacks.

That was the moment when dim sun or dim sum appeared, and Chinese people accompanied every their tea-drinking session with a variety of snacks.

Spinach Dim Sum with Tuna, Smoked Bamboo and Khoi Sauce

There are so many different kinds of dim sum, and each Chinese town has its favourite dim sum.
In Shanghai people are fond of Xiao Long Bao – dumplings stuffed with pork with lots of broth;

In Chaozhou – Chiu Chow Fan Guo – dumplings made of rice dough with pork, peanuts and mushrooms and dumplings of “translucent” dough with shrimps.

And we’ll have the dumplings with spinach. With tuna. And with Khoi sauce.

Pull yourself together, as karate fighters and start cooking and perfect yourself in culinary arts!

Panic aside, on your mark, get set and go!

Spinach Dim Sum with Tuna, Smoked Bamboo and Khoi Sauce
Recipe Type: Main
Cuisine: Asian
Serves: 1
  • For dough:
  • 75 g wheat flour
  • 75 g corn starch
  • 10 g fresh spinach
  • For filling:
  • 100 g tuna fillet
  • 30 g smoked bamboo stalk
  • 5 g fresh coriander
  • 10 g soya sauce
  • 15 g leek
  • 2 g ground coriander
  • For Khoi sauce:
  • 70 g soya sauce
  • 10 g fresh lime juice
  • 5 g green onion
  • 3 g fresh coriander
  • 2 g ground black pepper
  • 2 g ground coriander
  • 10 g honey
  • 5 g garlic
  • 5 g fresh ginger
  • 2 g sesame oil
  1. Knead the dough, for this mix the starch and flour, stir thoroughly. Blend the spinach in a blender and add water. Put the spinach water on fire and bring to a boil, pour hot spinach water into the starch and flour mixture and knead the dough thoroughly.
  2. For filling – mince the tuna, bamboo stalk and other ingredients, add the soy sauce and knead the dough well.
  3. Roll out a thin layer of the ready dough, cut out circles, and put the tuna filling on each circle and form dim sum. In fact, dim sum can be of any shape, up to you.
  4. Put the ready dim sums in the steamer or dim sum maker, cover with a lid and wait for 13-15 minutes. Meanwhile let’s cook the sauce
  5. For sauce mix the soy sauce, fresh lime juice, honey, sesame oil, add the spices, ginger, garlic, onion, coriander, chop them finely and add to the sauce. Mix well until dissolved.
  6. Take the dim sums out of the steamer and put to the plate, decorate with the finely chopped leek and coriander. I serve dim sums straight in the dim sum maker.