Archive for the ‘Dim Sum’ Category

Vietnamese Spring Rolls with Dipping Sauce

01 Jan

Brought to us by John

Spring Rolls
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp – peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped

4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat.

In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side.

Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

In another small bowl, mix the hoisin sauce and peanuts.

Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Serves: 8 Rolls

Source: Allrecipes


Siu Mai

01 Jan

Brought to us by Jason

3 dried shiitake mushrooms
½ lb raw shrimp
2 tbsp + 1 tsp cornstarch
1 lb ground pork
1 large green onion
1 tsp soy sauce
1 tsp shao hsing wine
1 tsp grated ginger
1 tsp sugar
1/8 tsp pepper
1 tsp salt
1 medium carrot
20 wonton wrappers

Soak the mushrooms in a bowl of warm water for 30 to 40 minutes or until they reconstitute.

While the mushrooms soak, prepare the other ingredients. Peel and devein the shrimp. Then dry them thoroughly with paper towels.

Cut each of the shrimp into 4 pieces and then place these pieces into a stand mixer’s mixing bowl. For this recipe I will be using a stand mixer. If you don’t have a stand mixer, you can simply use a large bowl.

Add 1 tablespoon of the cornstarch and use your hand to mix it into the shrimp thoroughly

Then to the shrimp add the ground pork and set it aside.

Rinse the green onion under cold running water and dry it with paper towels. Cut off the bottom of the base and about an inch or so off of the top of the greens and discard. Then slice the remaining stalk into small pieces. Add these green onion pieces to the shrimp and pork mixture without mixing them in.

Next check the mushrooms, once they’ve expanded, drain them from the water. Squeeze out any excess water and dry them with paper towels. Then remove the stems and cut the caps into tiny pieces. Add these pieces to the shrimp and pork mixture.

Then add in the soy sauce and shao hsing wine. Mix these ingredients together thoroughly using your hand.

Next add the grated ginger, another tablespoon of the cornstarch, the sugar, pepper and salt. Then using a flat beater, place the bowl into the stand mixer. Turn it on number 4 (medium) and let it mix for 1 minute. If you don’t have a stand mixer, you can use your hands to mix the ingredients together. Then knead the mixture for about 10 minutes.

After a minute in the stand mixer, remove the bowl and use a spatula to scrap down the sides of the bowl. Then cover and place the mixture in the refrigerator for an hour.

After an hour, peel and dice the carrot into small squares. Then set the diced carrot aside and prepare the steamer.

If you’re using a bamboo steamer, lightly dust the tray with flour. If using an aluminum steamer, lightly grease the inside with a little peanut oil on a paper towel.

Next prepare to wrap the siu mai. First prepare the sealer. In a small bowl mix together the remaining teaspoon of cornstarch with 1/4 cup of water and set this mixture aside.

Place the wonton wrappers on a plate and cover them with a damp paper towel to prevent them from drying out. Remove the filling from the refrigerator.

To wrap the siu mai, place a wonton wrapper on a plate or board. Then to the center add one teaspoon of the filling. Using your finger, wet all of the edges of the wrapper with the cornstarch mixture. Then slowly pick the wrapper up and using your hand in the form of a cup, slowly gather up the edges. Squeeze tightly and then push the top of the filling down firmly with a spoon. You want to make sure to create a “waist” around the center of the siu mai. Next, place a piece of the diced carrot on the top. Then press the bottom of the siu mai firmly down on the board or plate to create a flat bottom. Once finished, place it on the steamer tray.

When the steamer tray is full, steam the siu mai for 8 to 10 minutes, or until cooked through. Serve them immediately. Makes about 20 siu mai.

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Posted in Dim Sum


Pot Stickers

01 Jan

Brought to us by Greg

6 ounces ground pork
1/4 cup diced white onion
2 tablespoons minced ginger
1 tablespoon minced garlic
4 tablespoons diced green onion
1 teaspoon soy sauce
1/4 teaspoon sesame oil
Pinch salt and pepper
12 round wonton/potsticker wrappers
1 egg, whipped
1 teaspoon oil

In a medium bowl, add the pork, onions, ginger, garlic, green onions, soy sauce, sesame oil, salt and pepper. Mix together until thoroughly combined.

In a medium stock pot, boil 2 quarts of water.

Place 1 tablespoon of the mixture in the middle of a wrapper. Brush the edges of the wrapper with the end and fold in half. Repeat with the remaining wrappers.

Place wrappers in boiling water for 1 minute, remove, and cool individually on cooling rack.

When ready for service, heat saute pan with 1 teaspoon oil, and saute on medium-high heat until the skin of the wrapper is browned.

Makes 12 Potstickers

Greg Notes: I did a pretty good job following the recipe overall, though I did cook them a little longer than 1 minute in boiling water, more like 2 or 3, they just started to float. Wanted to be sure they were cooked through! I used more than the amounts shown but the ratios were as called for.

Source: FoodNetwork