Recipe Dim Sum

medtran49

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We LOVE dim sum and always make at least 2 different kinds. I'll start off by posting Pork and Shrimp Sui Mai as the first recipe in this and will add others over time, as well as a couple of sauces we make.

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Pork and shrimp sui mai
Makes 14-16

2 dried Chinese/Shiitaki mushrooms
3-1/2 ounces (100 grams) peeled fresh shrimp
8 ounces (225 grams) ground pork
2 tsp light soy sauce
1-1/2 tsp rice wine
1 tsp sesame oil
1/2 tsp fine sea salt
1/4 rounded tsp granulated sugar
1/8 round tsp finely ground white pepper
1/2 rounded tsp cornstarch

Dumpling wrappers
Flying fish roe (optional)
Spring onions (optional)

Dipping sauce of your choice

Rinse off the dried mushrooms. Add hot to boiling water to a small bowl, add the mushrooms, use something to weight them down. Allow to soak for 20 minutes miniumum. Then, remove from the water, drain on paper towels and then thinly slice, gather the slices together and thinly slice in opposite direction to chop.

In a medium bowl, add the pork and remainder of ingredients through cornstarch and mix to thoroughly combine.

Drizzle in 2 Tbsp of ice water and stir mixture in 1 direction for 15-30 seconds until you see long white protein threads forming. This is emulsifying the mixture and making it more cohesive.

Lay out your wrappers. Fill a small bowl with water. Using your finger, paint the water around the edges of the wrappers. Place a scant 1.5 Tbsp (I use a levered scoop) in the center of each wrapper. Then, pick up the wrapper and filling and pleat around the edges, cupping it in the palm of your hand. You want the wrapper to stick to the filling and form a little pleated cup. The filling should be level with or just below the wrapper edges.

Line bamboo steamer baskets with parchment paper or cabbage leaves, cutting a few slits corresponding with the holes in the steamer baskets so that the steam can easily come through. Place your sui mai in the steamer baskets, making sure that they are not touching, and steam over boiling water in a wok or a pan big enough to hold your steamer baskets for about 10 minutes. Remove to a serving dish and garnish with sliced green onions or flying fish roe. Serve while hot with your favorite dipping sauce.
 
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medtran49

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Pork and ginger pot stickers (pictured above)

Adapted from Ming Tsai, Blue Ginger

4 cups finely chopped Napa cabbage
3 tsp salt, divided
1/2 pound ground pork
2 Tbsp finely chopped fresh ginger
1-1/2 Tbsp chopped fresh garlic
2 Tbsp soy sauce or Tamari
2 Tbsp Toasted sesame oil
1 egg, lightly beaten

Dumpling wrappers, I get a package of 50 at the Asian market.

Dipping sauce of your choice

Mix the cabbage and 1-1/2 tsp salt in a large bowl and allow to sit for at least 30 minutes. Place the cabbage in a clean (no fabric softener) dishcloth/large piece of cheesecloth, or doubled paper towels, fold over to enclose, then squeeze to remove as much liquid as possible. Then, mix the cabbage with the remaining ingredients.

Lay out 4-6 wrappers, keeping remainder covered under damp paper towel. Start out with just a few. I'm fast enough now that I fill a dozen at a time, but you don't want the wrappers to dry out. Fill a small ramekin with water. Using your finger, dip it into the water and "paint" around the edge of each wrapper. Place about 1 Tbsp of filling in the center of each wrapper. I use a levered scoop. Pick up opposite sides and lightly stick together in center to make a half moon shape. Then, starting at 1 edge of the half-moon shape, make a little pleat with 1 side of the wrapper. Try to make 3 pleats between the bottom and the top where you have lightly stuck them together. Then make a pleat at the top, then 3 more on the other side for a total of 7. Try to make an odd number of pleats, it's an Asian thing for good luck I think. I've gotten good enough I make 11 pleats for each one, which is the magic number from what I've read, but I went from 7 to 9 and now to 11.

Once you have the dumpling made, sit it on a parchment or silpat and cover with a damp cloth. Make the remainder, keeping them covered.

To cook, heat a large, 12 inch or so, non-stick skillet over medium to medium-high heat. Pour in about 1/2 to 3/4 cup water. add 1-1/2 Tbsp vege or canola oil. Place the dumplings in the skillet, making sure they aren't touching, cover and cook for 7-9 minutes, adding water in 1/4 cup increments if needed so that there's always some water in the skillet. Then, uncover, allow water to cook away and let the bottoms of the pot stickers brown. Remove and serve.
 

medtran49

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Dipping sauces - These are our 2 favorites

Courtesy of Ming Tsai, Blue Ginger

Spicy Soy dipping sauce
1/3 cup soy sauce or tamari
1/3 cup unseasoned rice vinegar
1/3 cup green onions, green parts only, sliced thinly
1 Tbsp toasted sesame oil
1 Tbsp sambal oelek or Sriracha

Mix all ingredients together in a small bowl. Serve or store in an airtight container.

Ginger dipping sauce
1/4 cup soy sauce or tamari
1/4 cup Chinese Black Vinegar
1-1/4 cup green onions, green parts only, thinly sliced
1 tsp finely chopped fresh ginger
1 tsp red pepper flakes
1 tsp sugar

Mix all ingredients together in a small bowl, stirring until sugar has dissolved. Serve or store in airtight container.
 

medtran49

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Does anybody want the dumpling dough recipe? It's easy, but it takes a LOT of time to roll them out by hand the traditional way, which is a little ball of dough and each one gets rolled out individually with a short piece of about a 1" dowel. The dough is kind of stiff so rolling it out with a big rolling pin is hard work and then using cookie cutters to get your circles, though doable. But, I just had a thought, use the pasta machine like I did for the pierogi the other night and the dough rolls out to just about the right size to punch out circles. Hmmm. Anyway, if anybody wants the dough, I'll type up the recipe.
 
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medtran49

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Corn, red bell pepper, cabbage and shrimp (or crab or chicken) filling

These are the "present" pot stickers. You can kind of see the yellow of the corn in them.
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1-1/2 cups finely sliced Napa cabbage
1/2 tsp salt
1/2 cup corn kernels, fresh or frozen/thawed
1/2 cup 1/4" dice red bell pepper
2 Tbsp thinly sliced green onion
1/2 pound cleaned shrimp OR crab pickings OR minced chicken, chopped/shredded finely
additional salt and pepper to taste

Mix cabbage with 1/2 tsp salt and treat as above in the Pork and Ginger potsticker recipe.

Mix the cabbage with the remainder of the ingredients plus a little salt and pepper. Place in a food processor and pulse a couple of times just to chop a little finer. Use about a Tablespoon to fill. Cook as above using either potsticker skillet method or bamboo steamer method.

I use different wrapping/folding methods for each different filling so we can tell them apart.

OTHER WRAPPING TECHNIQUES

Bishop's hat wrap - Paint water around edge of each wrapper. Place 1 Tbsp filling in center. Pinch edges together to form a half moon. Bring points together and pinch to form a little hat.
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Half moon - easy enough.

Present - pictured above. Bring opposite center points together and pinch. Bring 90 degree center points of unfolded edges to meet the already pinched center points, which forms sort of a square/rectangle. Pinch all edges together.

They also usually have square wrappers in the Asian market. You can make triangles with them or long rectangular shapes.
 
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