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A kind of Dim sum (Cantonese for HEART’S DELIGHT), dim sum includes a variety of small, mouth-watering dishes such as steamed or fried dumplings, shrimp balls, steamed buns, pot stickers and Chinese pastries. Dim sum – standard fare in tea houses – can be enjoyed any time of the day. Unlike most dining establishments, servers in a dim sum eatery do not take orders, per se. Instead, they walk among the tables with carts or trays of kitchen-fresh food. Diners simply point to the item they want, which is served on small plates or in baskets. Each item usually has a set price. At the end of the meal, the check is tallied by counting the dishes on the table. Some dim sum restaurants add the price of each dish to a check that remains on the table, clearing dishes as they are emptied.
- 1 pound 2 ounces shrimp
- 1 1/2 ounces pork or bacon fat
- 1 1/2 ounces bamboo shoots, finely chopped
- 1 green onion, finely chopped
- 1 teaspoon sugar
- 3 teaspoons light soy sauce
- 1/2 teaspoon sesame oil
- 1 egg white, lightly beaten
- 1 tablespoon cornstarch
- 1 1/3 cups wheat starch
- 3 teaspoons cornstarch
- 2 teaspoons oil
- To make the filling, first peel and devein the shrimp and cut half of them into 1/2 inch chunks. Finely mince the remaining prawns and then combine all the shrimp in a large bowl. Add the remaining filling ingredients, mix and drain any excess liquid.
- To make the dough, first combine the wheat starch, cornstarch and oil in a bowl. Add 1 cup of boiling water and mix until well combined. Add extra wheat starch if the dough remains sticky.
- Roll the dough into a long cylinder, divide into 24 pieces and cover with a warm, damp cloth. Roll the dough into 4 inch rounds, working one piece at a time, between two pieces of oiled plastic wrap.
- Fill each dough wrapper as you make it with a heaping teaspoon of the shrimp filling mixture. Spread a little water at the edges of the wrapper, folding the wrapper to make a half moon shape. Use your thumb and forefinger to seal the wrapper and gather the edges together in a closed crescent shape.
- Cover the shrimp dumplings as you make them to prevent them from drying out.
- Steam the shrimp dumplings in a bamboo steamer for 6-8 minutes, or until the wrappers are translucent. Serve with soy sauce or chili sauce for dipping.
(Recipe source: http://www. dimsumcentral.com)