Dim Sum Feast

Second phase of our celebration of our purchase of a Wagyu Beef Shank from Butcher’s Table, Joe and I decided to make a trio of dim sum; Soup Dumplings (Shao Long Bao), Pinch Steam Buns (Gua Bao), and Beef Rolls (Niu Rou Jian Bing).


We found the recipes for the soup dumplings and pinch steam buns on Chefsteps, and we followed their recipes for the dough exactly. For the filling for the soup dumplings, we used Wagyy Beef Shank, cooked 80c for 24 hours. To the beef we added garlic, ginger, and green onion. Once cooked we reserved half of the beef for the steam buns and used the rest for soup dumplings. For the dumpling filling, we quickly pulsed the meat with the gelatinous stock in a food processor until it became a smooth paste.


1kg Wagyu Beef Shank
5g Szechuanese Peppercorn
5g Chili Japones
5g Cinnamon
5g Star Anise
5g Clove
10g Salt

Grind spices together and coat the outside of the shank. Sous vide 65c for 60 hours. Slice thin with a meat slicer.


250g All Purpose Flour
170g Water (Boiling)
15g Oil (Neutral Oil)
10g green onion
pinch of salt
2 eggs


Chinese Sweet Black Bean Paste
Green onion

Mix flour and salt, and bring water to a boil. As soon as it starts to boil, remove it from the heat and pour it into the flour and salt, and combine thoroughly. Allow the dough to rest for 30 minutes.

Roll the dough out into a rectangle about 5mm thick. Brush the dough with all of the oil and then spread the onions over the surface. We are making laminated dough with oil instead of butter. Roll the dough up like a jelly roll, and then cut it into four equal pieces. For each piece, smash it into a ball and then roll it out flat again. Shape it into a rectangle so that your beef roll will come out evenly.

In a small bowl, crack the eggs and beat them to a homogeneous texture.

In a hot pan, add a little bit of oil, and fry each pancake one at a time. Allow it to cook on one side until bubbles start to form in the dough. Once it’s bubbling, pour in quarter of the beaten eggs, and spread it evenly over the top of the pancake, then flip. Do this quickly, being careful not to burn the pancake.

Once the egg is cooked, remove the pancake from the pan, and place it egg side up.


Prepare the fillings

Thinly slice cucumber and green onions. Remove the stems from the cilantro.

To assemble, lay out the pancake, and apply a thin layer of sweet bean paste. Spread out the cucumbers, green onion, cilantro, and beef, and then roll it up. Slice into a few pieces, and optionally serve with pickled peppers.

See you next time. Hungry Eyes Full Heart, Can’t Lose!

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