Dimsum Bolognese: A Modern Twist on Traditional Cuisine

TIMESINDONESIA, JAKARTA – Dimsum is a Chinese dish synonymous with small size but packed with flavor. Usually served in a steamer, dimsum consists of various variants such as dumplings, hakao, and buns.

However, in Indonesia, one dimsum variant that has caught the attention of foodies is Dimsum Bolognese. This unique dish was pioneered by Jinji Dimsum, a restaurant known as the first dimsum bolognese pioneer in Indonesia.

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Located in Jakarta, Jinji Dimsum has captured the attention of food enthusiasts with this unexpected innovation, mixing Italian sauces into one of Asia's most iconic cuisines.

However, for many living far from Jakarta, the desire to taste this dish may take little time and effort; you can make your version of Dimsum Bolognese at home.

The process is more straightforward than one might think, and you can enjoy the combination of rich bolognese sauce flavors with chewy dimsum without traveling to the capital. Let's start by making the bolognese sauce first!

How to Make Bolognese Sauce

The bolognese sauce used in this recipe is similar to the usual bolognese sauce for pasta, but it has some adjustments to make it suitable for dimsum filling.

Ingredients required:

• 1/2 onion, finely chopped
• 150g ground beef
• 1 tbsp tomato paste
• 1 tbsp tomato sauce
• 1 tbsp wheat flour
• 250ml milk
• Salt to taste
• Sugar to taste
• Totole (mushroom stock) to taste
• 1/2 tsp garlic powder
• Cooking cream (optional)

Steps:

1. Heat some oil in a wok, then stir-fry the chopped onion until fragrant.
2. Add the ground beef, then stir-fry until the meat changes color and is cooked. Add tomato paste, tomato sauce, and flour. Stir well until all ingredients are well combined.
3. After that, add the milk slowly while stirring continuously to avoid lumps.
4. Season with salt, sugar, totole, and garlic powder. Stir until all ingredients are well combined. Add a little cooking cream if you want the sauce to be creamier. Cook until the sauce thickens and the texture is smooth. Remove and set aside.

How to Make Dimsum Siomay

After the bolognese sauce is ready, it's time to make dimsum siomay as a container for this bolognese sauce. Here is a basic dumpling recipe that you can follow.

Ingredients:

• 250g ground chicken
• 150g peeled prawns, finely chopped
• 50g sago flour
• 1 egg
• 2 cloves garlic, finely chopped
• 2 spring onions, finely chopped
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp oyster sauce
• Salt, sugar, and pepper to taste
• Ready-to-use wonton skins

Steps:

1. Combine ground chicken and minced prawns in a large container.
2. Add sago flour, egg, minced garlic, and spring onion to the meat mixture. Mix until evenly distributed. Season the mixture with soy sauce, sesame oil, oyster sauce, salt, sugar, and pepper. Mix well until all ingredients are fully incorporated.
3. Take a sheet of wonton skin, place a tablespoon of dough in the center of the skin, then fold and shape it like a dumpling. Do this until you run out of dough. Steam the dumplings for about 15-20 minutes until cooked.

Serving Dimsum Bolognese

Once the dimsum siomay is cooked, it's time to assemble your Dimsum Bolognese. Take a few pieces of steamed dumplings, then pour the bolognese sauce on top. Add a little grated cheese on top of the bolognese sauce for a more delicious look, then steam it again briefly until the cheese melts perfectly.

The soft texture of the dumplings combined with the savory and creamy taste of the bolognese sauce will spoil your tongue. Not only is this dish delicious, but this dimsum bolognese also proves that there is no limit to innovation in the culinary world, creating an unexpected harmony between Eastern and Western cuisine.

Pewarta: Riznima Azizah Noer

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