I’ve always been enamored with Chinese dim sum rolls, but of course, they’re usually stuffed with pork. So, I’ve never been able to try them. I wanted to make Chinese dim sum, but all I had that is pork-like is Chorizo. So, I’m creating this Mexican-style dim sum.
Masa Dim Sum Chorizo Rolls
1 tbsp active dry yeast
1 ½ cups water, divided, warm (110F)
2 tbsp sugar
½ cup masa harina
2 tsp olive oil
2 tsp salt
2 cups bread flour, plue more if necessary
coarse cornmeal, for baking
1 package “chorizo” substitute
1/4 C butter or margarine
1/2 C onion, diced?
1/4-1/2 C flour
1 3/4 – 2 C liquid (veggie broth)
salt & pepper to taste, and any other appropriate seasonings
1 C black beans
1/2 C cheese
Mix dry bread ingredients, add wet ingredients and mix until it pulls away from the bowl. Throw out onto floured surface and need about 5 minutes. Return to lightly oiled bowl and cover loosely with plastic wrap. Let rise for about 1 1/2 hours until it doubles in size.
Turn dough out onto floured surface and gently deflate. Roll out and divide into 10-12 rolls depending on desired size and roll-making proficiency (the larger rolls are easier, I did 10). Press rolls flat in palm. Place (I use an ice cream scoop) about 1/4 C filling into flat roll and fold sides up over filling. I use a wonton-technique, folding the sides and middle up and squishing the edges together. Then flip the ball over in your hand and place rolls onto baking sheet covered lightly with masa or cornmeal.
When done, bake at 425F for 20-25 minutes. Makes 10-12 rolls, about 4 servings.
This recipe was of my own creation, inspired by Chinese Pork-stuffed Dim Sum Rolls.
Yowza this are yummy and they freeze fantastically (I am planning to eat them for breakfasts.) It’s funny, I expected these to be like Mexican dim sum, but they taste really Indian. I think it’s the spices in the “chorizo” (I used Yves brand). I didn’t add any curry or anything else Indian. Regardless, I love them.