For the dough:
150 gr. wheat starch
40 gr. tapioca starch
250 ml. water
2 gr. saffron
For the filling:
100 gr. new potatoes
olive oil
225 gr. onion
Shaoxing wine
1 tbsp. soy sauce
For the dim sum:       
Yolk of one quail's egg
salt flakes
For the garnish:
1 Ito togarashi chili
For the emulsion of red bean and chili: 
100 gr. red Adzuki bean
6 long red chilies
50 ml. sesame seed oil
40 ml. rice vinegar
60 ml. tomato sauce                                    


Mix the different types of starch with a pinch of salt. Make an infusion with the water and saffron. Bring to the boil, then slowly pour onto the starches while working the mixture. Knead the dough on the work surface for 5 to 10 min. until smooth and even. Place in a plastic bag and leave to stand for 30 min. in a warm place.
Peel the potatoes and cut into slices no more than 1 cm. thick. Gently fry in olive oil. Also fry the onion, then mix the two. Dress with the shaoxing wine and soy sauce.
Dim sum: 
Place the filling on the rolled-out dough and wrap, leaving an opening at the top. Steam for 5 to 7 min. Filling the opening with the yolk of a quail's egg. Sprinkle with salt flakes and chives.
Emulsion of red bean and chili:
Beat all the ingredients together and set aside.


In the middle of the plate, place a spoonful of the red bean and chili emulsion. Top with the dim sum. Cut the Ito togarachi chili into very fine threads and use to decorate the dim sum. Japanese lime tea is recommended as a partner to this dish.