Will you please share your dim sum recipes with me?

Question

Will you please share your dim sum recipes with me?

Answer 1

Prawn Dumplings.

Pastry.

1/4 lb plain flour

1/3 to 1/2 boiling water

2 tablespoons sesame oil

Sieve flour into bowl.Make well in flour and pour boiling water.Mix and leave to cool slightly. Put on floured board and knead for 12 minutes.  till soft and pliable. This will make it thinner when rolling out.

Filling.

100g prawns

30 g tinned water chestnuts

1small onion

1 clove garlic

2 teaspoons oil

1 teaspoon soya sauce

pinch white pepper

2 egg whites

cornflour

l beaten eat.

Mince prawns with water chestnuts.Mince onion and garlic and fry in oil for 2 minutes until soft, Allow to cool then add the prawn and water chestnut to the onion and garlic. Season with soya sauce salt and white pepper.  \Bnd with egg whites and a little cornflour.

Roll pastry into thin rounds and place a spoonful of the prawn puree on each round. Fold over to form crescent shape and pinch edged together. Seal with a little beaten egg. Place on greaseproof paper in a bamboo steamer and steam over rapidly boiling water for 15 minutes.  Serve HOT

Answer 2

Dim Sum (Steamed Chinese Appetizers)

1 3/4 Ground meat (beef , pork or

-mix of two)

Instructions:

---------------------------------BASIC MIX---------------------------------

2 Eggs

3 tb Soy sauce (light

-preferred)

3 tb Sherry

1 ts Grated fresh ginger

1/2 ts White pepper

2 tb Sesame oil

3 Chopped little green

-onions

2 tb Corn starch

4 tb Chopped water chestnut

3 Clove garlic, minced

------------------------------EXTRA CONDIMENTS------------------------------

1 1/2 ts Red chili sauce with

-garlic

2 ts Spicy brown bean sauce

3 ts Hosin sauce

1 ts Grated orange peel

----------------------------------WRAP...

1 pk Wonton skins

in a large bowl, mix meat well with remaining BASIC ingredients. mix until

smooth.

Separate mix into four equal parts. For each part, add one of the EXTRA

condiments -- mix well.

To stuff the dumplings, put about one overflowing teaspoon or pecan sized

ball into a wonton skin. Fold into shape. Possible shapes are purse , fish

, chocolate kiss, nurses cap, or whatever. Parts of the wonton skin that

are sticking out may get tough, so keep this to a minimum. Use a different

shape for each condiment so that you will know what is what.

To cook, place on top of lettuce leaf on steam rack ( the leaf helps

prevent sticking). Be very careful not to let them touch each other or

else they will stick. Steam for 20 minutes. Eat hot. Can be frozen and

reheated in microwave.

Answer 3

Dim Sum and Soy Ponzu

frozen Asian Dim Sum appetizers (pot stickers, shu mei and/or assorted dumplings)

1/4 cup tamari or soy sauce

1/8 cup rice vinegar

1 clove minced garlic

2 teaspoons minced fresh gingerroot

1 teaspoon chili paste

minced scallions and sesame seeds for garnish

Simmer Dim Sum in water or steam them until tender. Combine other ingredients for a simple Asian Ponzu or dipping sauce. Serve warm.

http://www.wholefoodsmarket.com/recipes/...

http://www.asian-recipes.com/dim_sum/dim...

(*-*)

Answer 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients...

For the dim sum

75g/2½oz squid, cleaned, finely chopped

275g/9¾oz raw king prawns, shells removed, cleaned, chopped

1 carrot, finely chopped

30g/1oz shiitake mushrooms, finely chopped

40g/1½oz cornflour, mixed with 40ml/1½fl oz water, to make a paste

3 tbsp sesame oil

½ tsp caster sugar

salt and freshly ground black pepper

1 packet dim sum wrappers (available from oriental supermarkets)

For the dipping sauce

50ml/1¾fl oz each light and dark soy sauce

1 tsp hot chilli oil

½ tsp caster sugar

1 garlic clove, crushed

1 tsp fresh ginger, crushed

To serve

baby herbs

punnet mustard cress

Method

1. Mix the squid, prawns, carrot, shiitake mushrooms, cornflour, sesame oil, sugar and salt and pepper in a bowl with your hands until the mixture forms a paste.

2. Lay a dim sum wrapper in the palm of you hand and brush the edges with water. Spoon in 20g of the mixture into the middle of the dim sum wrapper, then pinch at the top to make a pirate's hat shape. Repeat until all of the mixture has been used.

3. Place the dim sum on an oiled plate (any oil is fine as this is to prevent the dim sum from sticking to the steamer). Place the dim sum into a steamer and cook for 4-5 minutes until the prawns are cooked.

4. For the dipping sauce, place all of the ingredients dipping sauce ingredients into a clean bowl and mix until combined.

5. To serve, place the dim sum onto a large serving plate ans garnish with baby herbs and mustard cress.