Set B Hot Tea Or Pure Tea Recipe

Make the dough

In a small bowl, mix warm milk (0.25 cups) with instant yeast (0.25 tsp) and 0.5 tbs sugar. Let sit 5 minutes until frothy. In a mixing bowl combine 0.75 cups all-purpose flour and 0.125 tsp salt. Add the yeast mixture and 0.5 tbs vegetable oil. Mix until a shaggy dough forms, then knead by hand for 6–8 minutes (or 5 minutes in a stand mixer) until smooth and elastic.

Place dough in a lightly oiled bowl, cover with plastic or a damp towel and let proof in a warm place until doubled, about 45–60 minutes.

Prepare the filling

While dough proofs, mix 50 g diced cooked char siu with 0.5 tbs hoisin, 0.5 tsp soy sauce, 0.25 tsp oyster sauce and 0.25 tsp sesame oil. In a separate small cup stir 0.5 tsp cornstarch with 1 tsp water to make a slurry; add to the filling and mix—this helps bind the filling.

When dough has doubled, punch down and divide into a single portion (for one bun). Roll into a round about 4–5 inches diameter, place ~2 tablespoons of filling in the center, gather edges up and seal at the top, tucking seam under to form a smooth bun.

Place the bun on a small square of parchment and let rest 10–15 minutes while you prepare the steamer.

Steam the bun over boiling water for 12–15 minutes (start timing once steam is steady). After steaming, turn off heat and leave lid closed for 1–2 minutes to avoid surface collapse. Remove and keep warm.

Combine 30 g ground pork, 20 g chopped shrimp, 5 g chopped rehydrated shiitake mushroom, 0.5 tsp minced ginger, 0.25 tsp soy sauce, 0.25 tsp Shaoxing wine, 0.125 tsp sesame oil, 0.125 tsp sugar, 0.5 tsp cornstarch and 0.0625 tsp salt in a bowl. Mix firmly until the mixture becomes slightly sticky (about 1–2 minutes); this helps the filling hold shape.

Place 1 siu mai wrapper flat in your hand, add about 1 tablespoon of filling in the center. Gather the wrapper edges up around the filling leaving the top exposed; press lightly to form a cylindrical cup shape. If desired, top with a small piece of shrimp or a bit of carrot/roe for color.

Place siu mai onto a greased steamer tray or parchment. Steam over boiling water for 6–8 minutes until pork is cooked through and shrimp are opaque. Remove and keep warm.

Make translucent dough

Put 1 tbs tapioca starch and 1 tbs wheat starch into a bowl. Pour 2 tbs hot water over the starches while stirring quickly, then add 0.25 tsp oil and knead briefly until a smooth, pliable dough forms. If it is too dry, add 1/4 tsp more hot water; if too sticky, dust with a little additional tapioca starch.

Prepare filling

Mix 35 g chopped shrimp with 5 g chopped bamboo shoot, 0.0625 tsp salt, 0.125 tsp sugar and 0.5 tsp cornstarch. Mix to bind.

Divide dough into one small ball (for a single dumpling) and roll into a thin circle (about 3 inches diameter) using a lightly dusted surface. Place about 1 tablespoon of shrimp filling in the center. Fold the wrapper with 6–8 pleats to seal (traditional pleating helps the dumpling hold shape). Keep finished dumplings on a lightly oiled tray to prevent sticking.

Steam har gow over boiling water for 6–8 minutes until dough is slightly translucent and shrimp filling is cooked. Remove carefully with a spatula and serve warm.

Soak and prepare rice

If you have time, soak 0.33 cups glutinous rice in water for 1–2 hours (minimum 30 minutes). Drain well. If short on time, rinse rice thoroughly and proceed with steaming but texture will be firmer.

Soak the dried shiitake if not already soaked, slice thinly and set aside. Slice 15 g Chinese sausage and dice 20 g cooked char siu.

Make flavor mix & combine

In a small pan over medium heat, lightly stir-fry the sliced Chinese sausage and shiitake for 1–2 minutes to render some fat. Add the diced char siu, 1 tbs soy sauce, 0.5 tbs oyster sauce, 0.25 tsp sesame oil and 0.125 tsp sugar; toss briefly to combine and warm through. Add the mixture to the drained sticky rice and mix. Add 3 tbs chicken stock (or water) and mix so rice is evenly moistened.

Place the seasoned rice mixture in the center of a soaked lotus leaf (or a piece of parchment if lotus leaf unavailable). Fold the leaf to form a compact parcel and tie with kitchen twine or fold to enclose.

Steam the parcel over boiling water for 20–25 minutes (longer if rice was not soaked). Let rest 3 minutes after steaming, then unwrap and serve.

Assemble filling

Mix 30 g finely chopped cooked char siu with 0.25 tbs hoisin and 0.25 tsp soy sauce in a small bowl. The filling should be moist but not saucy.

If using ready puff pastry: roll the single sheet to reduce thickness slightly. Cut into one rectangle about 4 x 3 inches. Place the filling (about 1–2 tablespoons) in the center of the pastry. Fold into a half-moon or envelope shape, pressing and sealing the edges well. Crimp edges with a fork or fold into a decorative seam. If using traditional Chinese flaky pastry, follow its layering technique before filling.

Brush the pastry lightly with beaten egg (use a little of the 1 egg) to give a golden finish. Bake in a preheated oven at 200°C (400°F) for 12–15 minutes or until pastry is puffed and golden. If you prefer to keep everything steamed/same method as other items, you can pan-fry small puff pockets gently to finish, but the classic char siu sou is baked.

Remove and cool slightly before serving—the filling will be hot.

Bring 250 ml water to the appropriate temperature for your chosen tea (near boiling for pu-erh/black — about 95–100°C; slightly cooler for oolong/jasmine — about 85–90°C).

Place 1 tsp loose tea leaves into a teapot or cup with an infuser. Pour hot water over the leaves and steep 3–4 minutes (adjust to taste). Strain into cup. Add honey or sugar (1 tsp) if desired. Serve hot alongside dim sum.