SCALLION PANCAKES WITH DIM SUM DIPPER
Steps:
- Make the hot water dough: In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining water until well mixed and a ball is formed and the dough is not too hot to handle, 3 to 5 minutes. Sprinkle with a little flour if it gets too wet.
- On a floured surface, knead the dough until it becomes a smooth, elastic ball. Place back in the bowl and cover with a damp cloth. Allow to rest for 10 minutes.
- Make the scallion pancakes: On a floured surface, roll out the dough into a log. Cut the log into four pieces. Keep the remaining dough covered as you roll one piece thin into an 1/8-inch circle/oval shape.
- In a small bowl, combine the grapeseed oil and sesame oil. Brush the oil over the pancake. Starting with the long side nearest you, roll the dough, jelly-roll fashion, to make a tight log. Twist each end of the log in opposite direction 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. With a rolling pin, flatten the coil to 1/4-inch thick, brush with the oil, season with salt and cover with a quarter of the scallions.
- Starting with the long side nearest you, roll the dough, jelly-roll fashion, to make a tight log. Twist each end of the log in opposite direction 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. Roll out to a pancake. Repeat to make 4 pancakes.
- Heat a wok or cast-iron pan over medium heat. Add oil and swirl to coat the pan. Add the pancakes, one at a time, and cook, turning once and moving and spinning the pancake for even cooking, until golden brown and crispy on both sides, 2 to 3 minutes per side, wiping out the skillet and adding additional oil in between as needed. Season lightly with flaky sea salt and cut pancakes into wedges.
- Make the dim sum dipper: Combining all ingredients in a small bowl and mix well. Serve with the pancakes.
DIM SUM DIPPER SAUCE
Provided by Ming Tsai
Time 5m
Yield About 2 cups
Number Of Ingredients 4
Steps:
- Combining all ingredients in a small bowl and mix well.
DIM SUM ASIAN DUMPLINGS
This recipe is the Nepalese version of the Asian dumpling. It is filled with ground pork and Asian spices and steamed, but can be fried or dropped into a broth.
Provided by relightfoot5483
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 5
Number Of Ingredients 15
Steps:
- Combine pork, onion, cilantro, red pepper flakes, red curry paste, garam masala, chili powder, onion powder, and garlic powder in a bowl. Mix well, then set aside. Place flour into a separate bowl. Slowly stir in the water as needed until a soft dough is achieved. There may be some water left over. Roll out walnut-sized balls of dough into thin circles.
- Fill each of the wrappers with about 1 tablespoon of the pork mixture. Moisten the edges of the wrapper, then fold in half, sealing to create a half moon shape. Repeat with the remaining wrappers and filling. Place the dumplings in a steamer over 1 inch of boiling water, and cover. Steam until the dough becomes glossy, about 10 minutes.
- To make sauce: Combine peanut butter, cayenne pepper, sugar, and vegetable oil in a microwave-safe glass or ceramic bowl. Cook in the microwave on High for 30 seconds and stir. Serve with the dumplings.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 25.8 g, Cholesterol 65.6 mg, Fat 17.7 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 4.7 g, Sodium 138.7 mg, Sugar 3.4 g
DIM SUM DIPPER
Steps:
- In a small bowl, combine the sambal, vinegar, soy sauce, and sesame oil. Mix and use or store.
- Serve as a dipping sauce for Ming Tsai's pork pot stickers and cranberry-crab rangoon .
PORK DIM SUM (ASIAN PORK DUMPLINGS) AND DIP
This recipe uses fresh pork, but it can be made more easily of you start with ground pork instead. The same basic recipe can also use chicken, shrimp, or vegetables instead. NOTE: You can make your own Chinese 5 spice powder by combining equal quantities of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns and blending in a spice grider.
Provided by Late Night Gourmet
Categories Asian
Time 40m
Yield 36 serving(s)
Number Of Ingredients 13
Steps:
- NOTE: skip to next step of you decide to use ground pork instead.
- Trim fat from pork until there's 10 ounces of pork remaining. Cut pork into small pieces.
- Rub pork with 1 tablespoon of Chinese 5 spice powder, 1 grated garlic clove, and 1 tablespoon of grated ginger. Allow to rest in refrigerator for at least one hour to infuse the flavor into the pork.
- Thoroughly blend chopped Swiss chard, 2 grated garlic cloves, 2 tablespoons of grated ginger, 1 tablespoon of Chinese 5 Spice Powder, 1 tablespoon of sesame oil, 1 beaten egg, and 1 ounce of Chinkiang vinegar.
- Cook mixture in medium-high heat pan until vegetables are soft, stirring frequently to break it up and cook evenly. Remove from heat and drain juices.
- If using fresh pork, keep in refrigerator until ready to grind, then grind thoroughly. Cook in a medium-high pan for about 30 seconds, then flip over and cook for another 30 seconds. You just want to brown it a little bit (the steaming will finish the cooking process).
- Blend pork with drained vegetables and cool in refrigerator while preparing the won ton wrappers.
- Cut the corners off the wonton wrappers, stacking several at a time. If you have a circle mold, this will make things easier.
- NOTE: use the photo that's keyed to the following steps as a guide.
- Separate wonton wrappers and lay several out at a time on a dry surface. Wet the edges of each wrapper. Scoop 1 teaspoon of pork mixture into the middle of each wrapper. Fold wrapper over so the edges touch. Wet the outside of the dumpling along the seam. Starting at one end of the dumpling, pinch together the edge in a fan-fold pattern. Repeat for each wrapper and pork mixture.
- Place a sheet of parchment paper over the holes of a steamer. Arrange the dumplings in the steamer so that none are touching each other. Steam dumplings for 15 minutes. Repeat for remaining dumplings.
- Make a dipping sauce by blending 2 ounces of Chinkiang vinegar with gochujang, lime juice, fish sauce, sesame seeds, 1 teaspoon of sesame oil, and 1 teaspoon of Chinese 5 spice powder. Allow to rest for at least 15 minutes to integrate fully.
Nutrition Facts : Calories 52, Fat 2.3, SaturatedFat 0.6, Cholesterol 11.1, Sodium 68.4, Carbohydrate 5.1, Fiber 0.2, Protein 2.5
DIM SUM DIPPING SAUCE
Make and share this Dim Sum Dipping Sauce recipe from Food.com.
Provided by Galley Wench
Categories Sauces
Time 5m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Mix ingredients in a small jar and shake.
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- Siu Mai (Steamed Pork and Shrimp Dumplings) Siu mai dumplings are a favorite at dim sum houses, and one of the easiest Chinese dumplings to make at home.
- Har Gow (Chinese Steamed Shrimp Dumplings) No dim sum experience would be complete without these popular steamed shrimp dumplings. Sweet shrimp are nestled inside translucent wrappers with mild Chinese vegetables, creating a tease for the senses.
- Char Siu Bao (Chinese Steamed Pork Buns) Steamed pork buns are savory, sweet, rich barbecued pork enclosed inside light and fluffy yeast dough, making them a filling, favorite dim sum dish.
- Spareribs With Black Bean Sauce. Chinese pork spareribs with black bean sauce are a popular dim sum dish for the kids. This recipe suggests using a prepared black bean sauce, along with a little soy sauce, rice wine, and red pepper flakes, as a shortcut to creating the luscious dark sauce that coats the stir-fried ribs.
- Lo Mai Gai (Sticky Rice Lotus Leaf Wraps) Opening up a fragrant lotus leaf to discover the filling of sticky rice, meat, and vegetables is a fun adventure at the table.
- Jiaozi (Chinese Dumplings) Whether you serve them steamed or fried, these tasty dumplings filled with ground pork or beef, and Chinese vegetables, are sure to disappear from the table quickly.
- Chinese Pork Spring Rolls. Spring rolls are a must-have dim sum snack, and make a great party appetizer. The tasty, hot filling in this recipe combines Chinese barbecued pork, chopped black mushrooms, shredded carrots, and bean sprouts, all stir-fried in a quick sauce and loaded into spring roll wrappers, for deep-frying.
- Paper-Wrapped Chicken. Tender, marinated chicken breast chunks, mushrooms, and scallions are folded into parchment paper envelopes, and deep-fried until hot, fragrant, and cooked through.
- Dim Sum Shrimp Toast With Water Chestnuts. Delight your dim sum guests with scrumptious, open-faced fried shrimp and vegetable sandwiches. Use a crusty bread for this recipe, such as country loaf or French baguette, and pre-bake the bread slices as suggested, to prevent them becoming soggy when deep-fried.
- Chinese Fried Shrimp Balls. Nicely seasoned balls of juicy minced shrimp and crunchy water chestnuts are deep-fried in oil until crisp and golden, in this dim sum recipe that also makes a fabulous party appetizer.
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