Biografias

DIM SUM:




Pork Dumplings

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Tako Dumplings

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Siu Mai Dumplings

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Dim Sum Buns

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Sticky Five-Spice Short Ribs

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Crab Spring rolls

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Fried Rice


















Dumplings de Puerco


Dumpling Skins
½ cup plain flour
½ cup wheat starch (wheat cornflour)
Boiled hot water

Dumpling Filling
2 ½ cups Chinese cabbage, finely shredded½ tsp salt
250g pork mince
3 tsp ginger, chopped finely
1/3 cup spring onions or Chinese chives, chopped
1/8 tsp ground white pepper
¼ cup chicken stock or water
4 ½ tsp light soy sauce
3 tsp Shaoxing wine
1 tbs vegetable oil
4 ½ tsp sesame oil
½ cup shitake dried mushrooms, soaked and chopped
Spicy Dipping Sauce
¼ cup light soy sauce
6 tsp Chinkiang vinegar
1/8 cup sugar
2-3 tspchilli oil
3 tsp ginger, finely shredded
2 tsp garlic, chopped finely

Dumpling Skins
Place flour and wheat starch in a bowl. Pour a small amount of hot water into the flour and starch mix and stir with a fork until you can tip it onto the bench top and knead into a firmish, smooth ball. If it feels a little sticky, add a small amount of equal plain flour and wheat starch and mix to thedough. Wrap in cling wrap and rest for an hour. Note: If you don’t have wheat starch the traditional way is to use one cup plain flour but follow the same method.
Dumpling Filling
Mix salt with cabbage and allow to sit for 15 minutes so salt can draw liquid out of the cabbage. Wash cabbage briefly before squeezing to remove as much liquid as possible. You should end up with a heaped half cup ofcabbage. Mix together with remaining ingredients until everything is incorporated. To make dumplings, sprinkle dough with some plain flour and roll into cylinders with a diameter the size of a 20 cent coin. Cut into one centimetre thick disks and flatten with the palm of your hand. Tuck the disks under an overturned plastic container so they stay moist. With a dumpling rolling pin or 20 centimetrepiece of dowel, roll ONLY inwards from the outer edge of each circle, so you maintain a regular circle. If you roll outwards, you will find the circle will become misshapen very quickly. Once the dough has been rolled out to about one millimetre thick, spoon a teaspoonful of the filling onto the centre of the wrapper. When crimping, only pleat one side of the dumpling leaving the other edge straight.This will give the dumpling an attractive crescent shape and let it sit nicely. There are two ways you can cook these. Firstly, you can just boil them in plenty of salt water. When they float, allow them to cook for a further ten seconds, then scoop out with a slotted spoon into a colander. If you want a crispy bottomed finish, position the dumplings neatly in a frypan filled with about onecentimetre of water and a dash of peanut oil. Cover and allow the dumplings to steam for about eight to ten minutes. When all the water evaporates, the little bit of oil that remains will help crisp up the bottom. Serve immediately with spice dipping sauce.



Siu Mai Dumplings
(20 porciones)


Ingredients:
•3 dried Chinese black or Shiitake mushrooms
•6 ounces peeled deveined large shrimp
•1green onion
•1 teaspoon minced ginger
•1 tablespoon oyster sauce
•1 teaspoon Chinese rice wine or dry sherry
•1 teaspoon sesame oil
•1/2 teaspoon granulated sugar
•about 20 gyoza wrappers (or won ton wrappers cut into circles).
Preparation:
Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.

Soak the shrimp in warm,lightly salted water for 5 minutes. Pat dry. Mince the mushrooms, shrimp, and green onion. Combine with the ginger and pork. Stir in the seasonings. Mix the filling ingredients thoroughly.

Lay a gyoza wrapper in front of you. Wet the edges. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat so that it...