(Dim Sum = “From the Heart”)
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Dim Sum Selections
Recipe by: Thin
Dim Sum Boop by Eileen Yin-Fei
Lo page 105
Serving Size: 12
1/2 Cup Short Grain
Rice
1/4 Cup Glutinous Rice
4
1/2 Cups Water
4 Cups Chicken Broth
1.
In a 4-quart pot, place both kinds of rice. Wash the rice 3 times in cold water. Drain.
2. Return the washed rice to the pot, then add
the water and the chicken broth and bring to a boil. Cover the pot, leaving the lid partially
ajar. Reduce the heat to low medium, and
cook for 1 to 1.5 hours, stirring occasionally to prevent the rice from
sticking to the bottom. Cook until the
rice thickens almost to the consistency of porridge.
3.
Warm your serving tureen or bowl by "washing" it with boiling
water. Add the congee to the
tureen. Serve immediately.
HOGS NOTE:
Bring to dinner ready to
serve. Transport in bowl that can be used to reheat Congee in microwave prior
to serving. Hosts will provide accompaniments.
Recipe by:
The Essential Kitchen “Dim Sum”
Vicki
Liley, 1999 Lawsdowne
Publishing Page 102
3 Tsp peeled and grated fresh ginger
˝ cup light soy sauce
2 Tbsp Thai sweet chili sauce
Combine
ginger, soy sauce and chili sauce and mix well.
Makes ˝ cup.
Recipe by: Doug Spartz Scrapbook
Serving Size: 24
8 Leaves
1/2 Lb Pork Butt -- finely chopped
2 Scallions, White only -- minced
2 Slices Fresh Ginger Root -- peeled & minced
1 Tbsp Cilantro -- finely minced
1/2 Tsp Salt
1/4 Tsp White Pepper
1/4 Tsp Sugar
2 Tbsp Cornstarch
1 Tbsp Light Soy Sauce
1 Tbsp Dry Sherry
1 Tbsp Sesame Oil
24 Won Ton Skins
1/2 Tbsp Peanut Oil
1/2 Cup Chicken Broth
1 Cup Water
----------------Dipping
Sauce------------
4 Tbsp Vinegar
2 Tbsp Light Soy Sauce
1 Tsp Hot Chili Oil
1. Wrap the chopped
2. Combine with pork, scallions, ginger,
parsley, salt, white pepper, sugar, cornstarch, soy sauce, sherry
and sesame oil.
3. Place one round teaspoon of filling in
the center of a wrapper. Brush edges
lightly with water. Fold over, close,
and seal.
4. Add peanut oil to a non-stick skillet
over medium heat. Arrange pot stickers
in the pan just barely touching each other.
5. Brown on
one side only until it forms a golden crust.
Add chicken stock and bring to a boil.
Cover, reduce to a slow boil and steam for 8 minutes. Remove the cover and cook over medium heat
until all the liquid is absorbed.
Transfer to a serving plate.
6. Combine the dipping sauce and serve
with pot stickers.
HOGS NOTE:
Bring to dinner fully
assembled and cook at dinner.
Recipe by: “Dim
Sum Delicious Asian Finger Food” Fiona Smith
Ryland Peters and Small 2001 pages 34-35
Serving Size: 24
6 Chicken Thighs-- boneless
1/4 Cup Dark Soy Sauce
2 Inch Ginger -- peeled and sliced
2 Cloves Garlic -- minced
2 Tbsp Dry Sherry
24 Small Rice Paper Wrappers, 6.5 In. Diameter
1 Small Bunch Cilantro
1 Small Bunch Mint
1 Small Bunch Thai Basil
--------------Dipping
Sauce---------------
1/2 Cup Sugar
2 Limes -- juiced & zest
2 Med Green
1/3 Cup White Rice Vinegar
Put the
chicken in an oven-cooking bag; add the soy sauce, ginger, garlic, and
sherry. Knead the bag so the chicken is
thoroughly coated. Marinate in the
refrigerator for at least 2 hours or overnight.
Preheat the oven to 350 degrees. Transfer the chicken in the bag to a roasting
pan and cook for about 40 minutes. Remove from the oven and let cool in the bag.
Slice each chicken breast diagonally into
12 pieces, put on a plate, and pour over any juices.
To assemble,
dip a rice paper wrapper in warm water to soften. Put on damp surface and top with 2 pieces of chicken
and few leaves of each herb, wrap up.
Repeat until all 24 have been made.
To make the dipping sauce, put all the
ingredients in a saucepan and boil for 5 minutes. Transfer to a small bowl and serve with the
spring rolls.
HOGS NOTE:
Prepare and bring to the
dinner fully assembled. Slice Rolls on
the diagonal.
Recipe By: The
Essential Kitchen “Asian Wraps and Rolls”
Vicki
Liley, 1999 Lawsdowne
Publishing Page 32
Serving Size: 12
4 Oz Pork -- minced
2 Cloves Garlic -- finely chopped
1 Tsp Ginger -- peeled & grated
1 Tbsp Cilantro -- chopped
1 Scallion -- finely chopped
1 Tsp Soy Sauce
12 Jumbo Shrimp -- shelled, with tails
12 Square Spring Roll Wrappers (8.5X8.5) --
thawed
1 Egg White -- lightly beaten
3 Cups Vegetable Oil
3 Limes -- sliced into wedges
1/3 Cups Thai Sweet Chili Sauce For Dipping
To make
filling: In a bowl, combine pork,
garlic, ginger, cilantro, scallion, and soy sauce. Mix until well combined. Set aside.
Cut halfway through the back of each shrimp. Remove the dark vein from each and open
shrimp flat. Spread about 1-2 teaspoons
of pork mixture on one side of each shrimp.
Press shrimp side back together.
Place 1 spring roll wrapper on a work surface. Fold wrapper in half
diagonally. Brush wrapper surface with
egg white. Place a shrimp on wrapper 1
inch from each, allowing its tail to overhang edge of wrapper. Roll bottom of wrapper over shrimp, leaving
shrimp tail unwrapped. Fold in side and
roll up. Again, leave shrimp tail
unwrapped. Cover with plastic wrap and
repeat with remaining ingredients.
In a wok, a
large heavy-based skillet, or a deep fryer, heat oil to 375 degrees or until a
small cube of bread dropped in the oil sizzles and turns golden. Working with 2 shrimp wraps at a time,
deep-fry until golden and crisp, 3-4 minutes.
Using a wire-mesh skimmer, transfer to paper towels to
drain. Serve hot, with lime
wedges, and Thai sweet chili sauce as a dipping sauce.
HOGS NOTE:
Bring assembled ready to cook
to dinner. Wok is provided, but bring your own
oil. Bring Thai Sweet Chili sauce for
dipping.
Recipe By: “Chinese Dim Sum” by Lee Hwa Lin/ Chang
Hung-Chin
Chin Chin Publishing Co. Ltd 1999 Page
64
Serving Size: 25 pastries
--------Water-Shortening Dough----
2/3 Lb
Flour
1/3
Cup Water
3
2/3 Oz Shortening
-----------Flaky
Dough-----
1/2 Lb Flour
1/4 Lb Shortening
----------Filling------------------
1/2 Lb Cantonese Style Roast Pork -- diced
1 Cup Water
2 Tbsp Cornstarch
1 Tbsp Flour
1 Tsp Soy Sauce
1 Tsp *Oyster Sauce
1 Tsp Sugar
1/2 Tsp Salt
1 Egg Yolk
25 Coriander Leaves
Preheat oven to 390 degrees.
Bring the
water, cornstarch, wheat starch, flour, soy sauce, oyster sauce, sugar, and
salt to a boil in a saucepan or wok, allow to cool. Stir in the diced pork.
Mix and
knead the two doughs separately. Divide each into 25 equally sized
portions. Wrap one portion of flaky
dough inside each piece of water-shortening dough.
Roll out
each piece of dough until thin and fold into thirds. Repeat this process two more time. Roll out thin.
Wrap some
filling in each piece of dough and lightly flatten. Brush some lightly beaten egg yolk over the
tops. Place one coriander leaf on the
top of each as a garnish. Bake in oven
until golden. (not long, about 10-15 minutes)
HOGS NOTE:
* Substitute Maggi seasoning for oyster sauce for dinner. Bring assembled, on pans and cook in oven at
the dinner.
Recipe By: “Dim Sum Delicious Asian Food” Fiona Smith
Ryland Peters and Small Publishing 2001 page 21
Serving Size: 20
1
1/2 Lb
Salmon Fillets -- skinless
20 Rice Paper Wrappers -- dry
Small Bunch Cilantro Leaves
1 Tbsp Peanut Oil
----------Asian
Pesto----------
4 Cloves Garlic -- crushed
1/2 Cup
Cashews --
chopped
Large Bunch Cilantro Leaves
Large Bunch Thai Basil
Leaves
1/2 Cup
Peanut Oil
To
Taste Sea Salt Flakes
To make the
pesto, put all the ingredients in a small food processor and grind to a fairly
smooth paste. Alternatively, use a
mortar and pestle.
Cut the salmon into 20 pieces, about 2
inches square.
Dip a rice
paper wrapper in warm water to soften, put a cilantro leaf in the center, top
with a piece of salmon and a teaspoon of pesto.
Fold in the sides to form a neat square (trim the edges if the wrapper
is too big). The damp wrappers will
stick closed.
Heat the oil in a skillet and cook the
parcels, in batches, sealed side down, for 3 minutes until brown.
Transfer
them to a steamer set over boiling water and steam for 4-6 minutes. Serve with a Sweet Chile or Soy and Ginger
dipping sauce.
NOTES:
Packages can be made and fried ahead of time, covered with plastic wrap,
chilled and steamed when needed, or cooked in advance and served cold. The packages may be frozen before cooking.
HOGS NOTE:
Bring to dinner completely
prepared and ready to serve at room temperature.
Recipe by: Thin
Dim Sum Boop by Eileen Yin-Fei
Lo page 96
Serving Size: 16
4 Large Lotus Leaves -- soaked in hot water
---------For
Blanching--------------------
2
1/2 Cups
Cold
Water
1/4 Tsp Baking Soda
1 Scallion -- cleaned, cut in half
1 Pc Star Anise
2 Inch Ginger -- mashed
1
1/2 Lb Boneless chicken thigh meat -- 1in. by 2in. pieces
1/4 Lb Pork Butt -- 1/4 in. by 2in. pieces
1/4 Lb *Shrimp -- shelled, deveined
10 Pc Dried Chinese Mushrooms -- soaked and
sliced
1 Tbsp Peanut Oil
1 Tbsp White Wine
--------Marinade--------------
3 Tbsp
*Oyster Sauce
1
1/4 Tsp Salt
3
1/4 Tsp Sugar
2 Tsp Dark Soy Sauce
1 Tsp Light Soy Sauce
2 Tsp Sesame Oil
Pinch White Pepper
2 Tbsp Cornstarch
1/2 Cup Chicken Broth
----------Rice
Filling-----------------
4 Cups Glutinous Rice
2 Chinese
Sausages
2 Oz Roast Pork -- cut into 16 pieces
------------Rice
Flavoring---------------
3 Tbsp *Oyster Sauce
1
1/2 Tsp Salt
3
1/4 Tsp Sugar
2 Tsp Dark Soy Sauce
1 Tsp Light Soy Sauce
2 Tsp Sesame Oil
Pinch White Pepper
(Stuffed
Lotus leaves continued on next page)
(Stuffed
Lotus Leaves continued from prior page)
1.
Soak lotus leaves in hot water for 2 hours, or until soft.
2. To blanch
the chicken, pork, and shrimp: Place 2.5 cups of cold water into the wok. Add the baking soda, the scallion, the
eight-star anise, and the ginger. Bring
the mixture to a boil, and let boil for 3 minutes.
3. Add the pork, bring again to a boil, add the
chicken and bring to a boil, then add the shrimp. When the shrimp turns pink and curls, remove
all the ingredients from the wok and place in a strainer. Let the water drain out completely, remove
the scallion, anise, and ginger, and set aside.
4. Wash the wok and dry it thoroughly. Heat for 30 seconds over
high heat. Add 1 tablespoon of
peanut oil and spread it around with a metal spatula. Add the blanched ingredients and the
mushrooms. Stir-fry for about 1
minute. Add the white wine, trickling it
in around the edge of the wok. Mix
thoroughly.
5. Make a well in the center of the ingredients
and add the sauce mixture. Mix well,
quickly, until the sauce thickens and turns dark brown.
6. Transfer mixture to a shallow dish and allow
it to come to room temperature.
Refrigerate covered for 2 to 3 hours, or overnight.
7. In a large mixing bowl, wash the rice in cold
water 3 to 4 times. Drain the rice in a
strainer. Place rice in a 9-inch round
cake pan. Add 4 cups cold water. Wash the 2 sausages and place them on top of
the rice. Steam in a
steamer for 35 to 40 minutes.
Remove the sausages from the rice, and cut them into 16 equal
slices. Set aside.
8. Place the steamed rice in a large mixing bowl
and add Rice Flavoring. Mix well,
preferably with hands.
Stuffing the lotus leaves:
1.
Divide chicken-pork-shrimp-mushroom mixture into 8 equal portions.
2. Prepare lotus leaves by cutting out center
stem with scissors, then cutting the leaves into 4 equal triangular parts. There will be 16 pieces.
3.
Using 2 pieces at a time, 1 overlapping the other, place ˝ cup of
glutinous rice in the center. Pat it
down lightly and add 1 portion of the meat mixture. Place 2 slices of roast pork and 2 pieces of
Chinese sausage on top of the meat mixture.
Then place another ˝ cup of rice on top of the pork and sausage.
4. Pick up the pointed end of leaves, fold
inward, squeeze, then fold the broad back end over it. Roll other ends in to close the leaf. Place the stuffed leaves in a steamer and
steam for ˝ hour. Remove from steamer
and serve hot.
RECIPE
NOTES: Stuffed lotus leaves cannot be frozen.
They will keep, refrigerated, for 2 to 3 days. To reheat, steam for ˝
hour.
HOGS NOTE:
* Omit shrimp and oyster sauce
for HOGS dinner. Replace Oyster sauce with
Maggi seasoning (available at Fiesta) Bring stuffed
lotus leaves ready to steam at dinner.
Steamers will be provided.
Recipe by :
Chinese Dim Sum” by Lee Hwa Lin/ Chang Hung-Chin
Chin Chin Publishing Co. Ltd 1999 Page
40
Serving Size: 35 dumplings
----------------Dough----------------
2/3 Lb
Flour
1 Cup Water – boiling
------------Filling------------------
2/3 Lb
Pork --
ground
6 Dried Chinese Black Mushrooms
1/4 Cup Green Onion -- chopped
1 Tbsp Ginger Root – minced
------------Flavoring-----------
3 Tbsp Water
2 Tbsp Sesame Oil
1 Tbsp Soy Sauce
1 Tbsp Cornstarch
1/2 Tsp Sugar
1/2 Tsp Salt
Dash White Pepper
Dash Rice Vinegar
Dash Maggi
Sauce
1. Soak the mushrooms until soft,
mince. Mix with the rest of the filling
ingredients and flavorings. Freeze until partially solid.
2. Combine flour and water. Knead until smooth.
3. Divide
the dough into 35 equally sized portions.
Roll each piece of thin, and wrap one tablespoon of filling in
each. Arrange in steamer and steam over
high heat for 6 minutes.
HOGS NOTE:
Bring assembled and ready to
steam at dinner. Steamers will be
available.
Recipe By:
The Essential Kitchen “Dim Sum”
Vicki
Liley, 1999 Lawsdowne
Publishing Page 50-51
Serving Size: 15
1 Tbsp Vegetable Oil
1 Tbsp Fresh Ginger Root -- peeled & grated
3 Cloves Garlic -- crushed
2 Bunches Spinach -- washed & finely chopped
˝ Tsp
Salt
15 Wonton Wrappers
Heat oil in a wok or frying pan over medium heat. Add ginger and garlic, and
stir-fry until aromatic, about 1 minute.
Add spinach and stir-fry until soft, 2-3 minutes. Remove from heat and add salt. Transfer mixture to bowl and allow to cool completely.
Place wonton
wrappers on work surface and cover with a damp kitchen towel. Working with one wrapper at a time, place 2
teaspoons of filling in the center and brush edges of wrapper with water. Gather edges together and twist to seal. Cover with a damp kitchen towel and set
aside. Repeat with remaining wrappers.
Line a
medium bamboo steamer with parchment (baking paper). Half fill a medium wok with water (steamer
should not touch water) and bring to a boil.
Arrange dumplings in steamer, cover and place steamer over boiling
water. Steam for 10
minutes, adding more boiling water to wok when necessary. Lift steamer off wok and carefully remove
dumplings. Serve warm with soy sauce.
HOGS NOTE:
Bring to dinner assembled and
ready to steam. Steamers will be
provided.
Recipe by: The Essential Kitchen “Dim Sum”
Vicki Liley,
1999 Lawsdowne Publishing Page 94-95
5 Tbsp plum jam
˝ cup rice wine vinegar
1 small red chili pepper, seeded and
thinly sliced
Place jam and vinegar in a small saucepan and stir over medium heat
until jam melts, about 3 minutes. Remove
from heat and allow to cool. Just before serving, stir
peppers into the sauce. Makes 1 cup.
Recipe By: The
Essential Kitchen “Dim Sum”
Vicki
Liley, 1999 Lawsdowne
Publishing Page 94-95
Serving Size: 12
4 Ripe Mangos -- peeled & pitted
1/4 Cup
1 Cup Water
1/3 Cup
Superfine
Sugar
6 Tsp Gelatin
1 Mango -- sliced
Place mango
and orange juice in a food processor and process until smooth. Strain through a coarse sieve and set aside.
Place water,
sugar, and gelatin in a saucepan. Stir
over low heat until sugar and gelatin dissolve.
Remove from heat and allow to cool for 5
minutes. Stir in mango pulp and mix
well. Pour into serving glasses or 6
individual jelly molds and refrigerate until firm, 2-3 hours. If in molds, turn out onto serving
plates. Garnish with mango slices and
fresh mint.
HOGS NOTE:
Pour pudding into single mold
and bring to dinner. Unmold,
slice, place on plates and garnish with mint and fresh mango slices.
Recipe By: The
Essential Kitchen “Dim Sum”
Vicki
Liley, 1999 Lawsdowne
Publishing Page 96-97
Serving Size: 16
2
1/2 Cups Glutinous Rice
2
1/4 Cups Coconut Milk
1 Cup Superfine Sugar
1
1/4 Cups Unsweetened Shredded Coconut
3/4 Cup Coconut Milk -- warmed
1 Cup Brown Sugar
9 Tbsp
Water
Place rice in a large bowl, cover with
cold water and let stand overnight. Line
a large bamboo steamer with parchment paper and spread drained rice on
top. Cover steamer.
Half fill a
medium wok with water (steamer should not touch water) and bring to a
boil. Place steamer over boiling water
and steam until rice is tender, about 45 minutes, adding more boiling water to wok
when necessary.
Place
steamed rice into a medium, heavy-bottomed saucepan. Add coconut milk and sugar. Stir over low heat until the coconut milk has
been absorbed, about 10 minutes. Evenly
spread rice into a shallow baking pan about 7.5 by 11 inches line with
parchment paper. Refrigerate until firm,
about 2 hours.
To make topping, combine coconut and coconut milk. Place brown sugar and
water in a small saucepan and stir over low heat until mixture thickens
slightly, 3-4 minutes. Pour into coconut
and milk mixture and stir until well combined.
Allow to cool to room temperature.
Spread topping over rice and refrigerate
for 1 hour. Cut into small squares to
serve.
HOGS NOTE:
Unsweetened shredded coconut
found in freezer section of Hong Kong Market. Spread rice mixture in shallow
cookie sheet or jelly pan sheet. Bring
to dinner precut to serve with Mango pudding. Can be prepared
one day ahead of dinner.