Sweet Dim Sum with Hazelnut Milk

by Heiko Antoniewicz

20 minutes

For 10 people

INGREDIENTS (10 portions)

500 ml Oldenburger Full Cream Milk UHT, 3.5% fat

50 g sugar

60 ml hazelnut purée

4 leaves of gelatine, soaked in cold


200 g sugar

100 g whole hazelnuts, shelled

30 Wonton pastry skins

500 ml Oldenburger Chef’s Cooking Cream UHT, 20% fat

200 g nougat

5 g salt

50 g mint, freshly picked


Heat the Oldenburger Full Cream Milk and mix in the sugar and hazelnut purée. Squeeze out the gelatine and dissolve it in the hazelnut milk.

Place in a rectangular container, chill for at least 6 hours and then cut into cubes.

Making the Dim Sum
Bring the sugar to a boil with a little water and caramelise the hazelnuts. Leave to cool on paper or a baking mat. Wrap the cubes in Wonton skins, seal the corners with water, place on baking paper and steam for about 5 minutes.

Making the Nougat Cream
Heat the Oldenburger Chef’s Cooking Cream and dissolve the nougat in it, season with salt and mix to form a creamy sauce. Pour the nougat cream into bowls and add dim sum.

The Final Touch
Serve garnished with crushed hazelnuts and mint leaves.


01. Use some toffee shards as additional garnish.

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