Dim Sum (China)

 

1. Shumai (Steamed Pork Dumplings)

Ingredients:

  • 250g ground pork
  • 100g shrimp, peeled, deveined, and finely chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine (Chinese cooking wine)
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 tablespoon finely chopped green onions
  • 1 tablespoon finely chopped ginger
  • Round dumpling wrappers (typically about 3-4 inches in diameter)
  • Pea shoots or green peas for garnish (optional)

Instructions:

  1. Prepare the filling: In a bowl, combine ground pork, chopped shrimp, soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, salt, cornstarch, green onions, and ginger. Mix well until thoroughly combined.

  2. Assemble the shumai: Take a dumpling wrapper and place about 1 tablespoon of filling in the center. Gather the edges of the wrapper and gently pleat around the filling, leaving the top open. Press lightly to flatten the bottom. Repeat with the remaining wrappers and filling.

  3. Steam the shumai: Arrange the shumai in a steamer lined with parchment paper or cabbage leaves to prevent sticking. Steam over boiling water for 10-12 minutes, or until the filling is cooked through and the wrappers are translucent.

  4. Serve: Remove from the steamer and garnish with pea shoots or green peas if desired. Serve hot with soy sauce or chili oil for dipping.

2. Har Gow (Shrimp Dumplings)

Ingredients:

  • 200g shrimp, peeled, deveined, and finely chopped
  • 1 tablespoon bamboo shoots, finely chopped
  • 1 tablespoon water chestnuts, finely chopped
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon sesame oil
  • Round dumpling wrappers (typically about 3-4 inches in diameter)

Instructions:

  1. Prepare the filling: In a bowl, combine chopped shrimp, bamboo shoots, water chestnuts, cornstarch, sugar, salt, white pepper, and sesame oil. Mix well until everything is evenly incorporated.

  2. Assemble the har gow: Take a dumpling wrapper and place about 1 tablespoon of filling in the center. Fold the wrapper in half to form a half-moon shape, pressing the edges together to seal. Use your fingers to create pleats along the edge of the dumpling, ensuring it is well sealed.

  3. Steam the har gow: Arrange the dumplings in a steamer lined with parchment paper or cabbage leaves. Steam over boiling water for 8-10 minutes, or until the filling is cooked through and the wrappers are translucent.

  4. Serve: Remove from the steamer and serve hot with soy sauce or a dipping sauce made from soy sauce, vinegar, and a touch of sesame oil.

Enjoy these delicious Dim Sum recipes, perfect for a delightful tea-time treat or as part of a larger meal! Adjust the seasoning and ingredients to your taste preferences for an authentic experience at home.

Comments

Post a Comment