On filling: Mix the minced meat with spices and kneading. Leave in the refrigerator for 2-3 hours. On the dough: Put the dry ingredients in a bowl and a nice mix for about 2 minutes. Pour hot water over the dry mixture and stir with a fork until you get a puff. Quickly add the butter and kneading until smooth consistency. Allow dough to rest * * 20-something minutes. Take a teaspoon of the dough, make it into a ball, which gently crush between your palms. Place on board, oiled and roll round. Place 1 tsp of the filling in the middle of the dough and wrap pouch, sealing the edges. steamed about 15 minutes. Serve with soy sauce with garlic and rice vinegar, sweet and sour sauce, sour cream with garlic and chives chopped, balsamic vinaigrette with balsamic vinegar, olive oil and dried garlic. * Dim Sum literally means * heart * scraps. These are various small pastry bites filled - dumplings, baked buns, spring rolls, dumplings stuffed and rolled in sesame seeds, etc., which are steamed, boiled or fried. Dim Sum is often served as a snack or lunch in a Chinese restaurant, where instead of order, you can choose a wide range of different dim sum. For boiled or fried Dim Sum dough is made only from water, flour and salt. For making Dim Sum often sold ready sheets - wonton (something like our filo pastry sheets, but a little thicker). filling for Dim Sum is very diverse and with different ingredients - pork, chicken, shrimp, beef, various vegetables - far reaches of imagination and Chinese long as it is tasty.