Peel the ginger and finely grate. Peel and finely chop the garlic. Zest and juice the lime. Slice the spring onions. Shred the basil leaves. Cut the chilli peppers in half lengthways and remove the stalk. Remove the seeds and the pith and then finely dice. Blanch the chives in boiling water for 2 seconds then place into cold water. Pick and roughly chop the coriander.
For the dipping sauce: cut the plums in half and remove the stones. Place them in a food processor and add chilli pepper, the honey and the rice wine vinegar. Blitz to a puree and then transfer to a saucepan. Cook for ten minutes and then adjust with more honey and vinegar if required.
For the dim sum: cut the beef into thin strips. Heat the oil in a large pan or wok. Add the beef, cook for 30 seconds and then add the ginger, garlic, soy sauce and the chilli. Remove from the heat. Chop the beef into small dice and then mix in the basil, spring onions, coriander and the zest and juice from the lime to taste (you should be able to taste the lime juice but it should not be overpowering). Now add the soy sauce to taste.
Place a sheet of the pastry on the table. Now place a small amount of the beef mix onto the pastry. Brush the egg yolk around the edges of the pastry and then pull up all sides to make a money bag shape. Tie the bag at the top and use a chive to secure it. Place into a steamer for 3 minutes until the centre is hot.
Garnish the plate with the watercress and serve with the plum sauce.
«This dim sum recipe can be adapted to use pork or chicken instead of beef. Make sure the meat is cooked thoroughly before using as a stuffing.»
Hand-made beef dim sum with coriander served with a plum dipping sauce.