SEW MAI DUMPLINGS
Dim sum literally translates to"fill the heart." I love filling my belly with this Cantonese breakfast! It originated in little tea houses in southern China that served steamed and fried bites with your choice of tea and is the modern version of a culinary swap meet. Masses of people all competing for fresh cooked bites of food auctioned off carts. These are my favorite type of dumpling. Shaped like drums, stuffed with shrimp and pork, they are the best.
Provided by Jet Tila
Time 1h30m
Yield 8 to 10 dumplings
Number Of Ingredients 11
Steps:
- For the filling: Reconstitute the mushrooms in hot water for 30 minutes. Rinse them, remove the stems and chop them into small dice.
- In a large bowl, combine the mushrooms with the pork, shrimp, oyster sauce, sesame oil, sugar, cornstarch, salt and pepper and mix until well combined. (You may also use a mixer with a paddle attachment.) Cover the mixture and let it rest for at least 1 hour and up to overnight in the refrigerator.
- To assemble the dumplings: Lay a dumpling skin on your work surface. Place about 2 tablespoons filling in the center. Hold the filling in place with your fingers and use the other hand to twist the skin around the filling. While twisting, make sure to flatten the top of the filling into the skin. Place the bottom of the dumpling on the work surface and flatten it out. Repeat this process until all the filling is gone.
- Steam the dumplings in a steamer basket on high heat until cooked through, about 7 minutes.
- I love eating these with soy sauce, chili garlic sauce, and hot mustard.
VEAL STEAMED DUMPLINGS (DIM SUM)
This recipe of dim sum or dumpling it's delicious and they are filled with ground veal, shiitake mushrooms, spices and steamed, but they could also be fried or dropped into a delicious broth.
Provided by Ramona Sebastian
Categories Breakfast Brunch Dinner Lunch Side Dish Starter
Time 50m
Number Of Ingredients 17
Steps:
- In a larger bowl mix the mince meat, finely chopped spring onions, carrot if you decide to go for it, shiitake mushrooms, garlic, red chilli, coriander, half of the ginger, the hoisin sauce and half of the sesame oil, salt, white pepper. Mix well and set aside. Leave a pinch of the chopped spring onion and red chilli for serving sauce.
- To make the dumplings place the wrappers on the work surface. Take one by one and spoon some meat mixture, approximately one spoonful into the middle of each wrapper. You could close them if you want but I like them opened.
- Place the dumplings into the steaming dish and steam for 30-40 minutes. I always dip the bottom of the dumplings into a little sesame oil to avoid sticking or I lay strips of parchment paper.
- For the serving sauce mix the soya sauce, the remainder of the sesame oil, ginger, hoisin sauce a pinch of the spring onion, coriander, finely chopped red chilli, the sugar, vinegar and sesame seeds if you like.
- Serve while hot. Remove from steamer while hot to avoid sticking.
Nutrition Facts : Calories 576 kcal, Carbohydrate 74 g, Protein 39 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 113 mg, Sodium 1958 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
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
VEGETARIAN STEAMED DUMPLINGS
Make and share this Vegetarian Steamed Dumplings recipe from Food.com.
Provided by spatchcock
Categories Lunch/Snacks
Time 1h2m
Yield 35-40 dumplings
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F.
- Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes.
- After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl.
- Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
- To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth.
- Brush the edges of the wrapper lightly with water.
- Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired.
- Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
- Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat.
- Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking.
- Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat.
- Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm.
- Repeat until all dumplings are cooked.
Nutrition Facts : Calories 35.8, Fat 0.8, SaturatedFat 0.2, Cholesterol 6, Sodium 135.9, Carbohydrate 5.5, Fiber 0.4, Sugar 0.5, Protein 1.6
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