$3 Dim Sum Meal

To Sum it up, Dim Sum is the perfect family meal on a budget. INGREDIENTS: Char Siu Bao (baked): 4 cups (487g) bread flour 1/4 cup (56g)...

To Sum it up, Dim Sum is the perfect family meal on a budget.


INGREDIENTS:

Char Siu Bao (baked):

  • 4 cups (487g) bread flour

  • 1/4 cup (56g) sugar

  • 1.5 teaspoon (11g) salt

  • 1 cup(242g) milk

  • ⅔ cup(154g) heavy cream

  • 1 tablespoon (12g) yeast

  • 1 egg

Char-Siu Filling:

  • 2 tablespoons (24g) vegetable oil

  • 2 shallots, finely chopped

  • 2 cups char siu, rough chopped

  • 2 tbsp (28g) sugar

  • 3 tablespoons (45g) soy sauce

  • Splash of white vinegar

  • Splash of Sesame oil

  • 3/4 cup (179g) chicken stock

  • 1 3/4 tbsp (21g) all-purpose flour

  • 2 green onions thinly sliced

  • 2 cloves garlic, minced

Cheung Fun:

  • 120g rice flour

  • 15g cornstarch

  • 1/4 teaspoon (<1g) fine sea salt

  • 500 ml water

  • Vegetable oil

Mushroom Filling For Cheung Fun:

  • 1lb (454g) trumpet mushrooms, small diced

  • 1 cup (74g) cabbage, rough chopped

  • Soy sauce to taste

  • Vegetable oil for cooking

Sticky Rice in a Corn Husk:

  • Corn husks

  • Hot water

  • 1.25 cups (274g) glutinous rice

  • 2 teaspoons (16g) sugar

  • 2 tablespoons (36g) soy sauce

  • 1 tbsp (14g) white distilled vinegar

  • 1.5 teaspoons (5g) cornstarch

  • 3 Chicken breasts, bite-size pieces

  • 4 dried shiitake mushrooms

  • 2 cloves garlic, finely chopped

  • Vegetable oil

Turnip Cake:

  • 1lb (454g) daikon, grated

  • 3 dried shiitake mushrooms

  • Boiling water

  • A handful of cured meat, small diced (Optional)

  • 3 cloves of garlic

  • 1 shallot, thinly sliced

  • White pepper to taste

  • 1.25 cups (170g) rice flour

  • 1 tablespoon (9g) cornstarch

  • 3/4 teaspoon (3g) sugar

  • 1/2 teaspoon (1g) salt

  • 1 cup (236ml) water

  • Vegetable oil

  • 2 green onions, thinly sliced

Steamed Pork Dumpling:

  • White dumpling wrappers

  • 1 pound (454g) ground pork

  • 2 green onions thinly sliced

  • 3 cloves garlic finely chopped

  • 1/2 teaspoon (3g) toasted sesame oil

  • 1 tablespoon (17g) soy sauce

INSTRUCTIONS:

Char Siu Bao (baked):

  1. Preheat oven to 375F.

  2. In a large mixing bowl, add flour, sugar, and salt; mix until combined. Add milk and heavy cream in a separate heat proof-container; heat to 95F, then add yeast and whisk until dissolved. Then whisk in the egg until homogenous.

  3. Add egg mixture to your flour, mix by hand until it comes together, and add a couple of tablespoons if the dough is too loose. Knead by hand for 3 - 5 minutes or until smooth.

  4. Cover with plastic wrap, and let it rise for one hour or until doubled size. Next, punch down your dough, place it onto a floured surface, and divide it into 60 grams balls (around 16 equal pieces); roll each piece into a ball, place them on a parchment-lined baking sheet, wrap it with plastic and let them rest for 10 minutes.

  5. Roll each ball into a 4 - 5” wide disc, add <tablespoon of your pork mixture in the center and carefully wrap the disc around, closing all the seams and roll into a light ball.

  6. Place balls on a lined baking sheet, 12 balls per sheet tray (you will need 2), and repeat with the remaining pieces of dough. Cover with greased plastic wrap and let them proof for 30 - 45 minutes or until doubled size.

  7. Brush your balls with eggwash (one beaten egg and 1 tablespoon of water whisked), and sprinkle white sesame seeds on top (Optional). Bake for 15 - 20 minutes or until golden brown. Optionally brush with a simple syrup that consists of a 1 - 1 ratio of water and sugar and heats up until sugar dissolves.

Char-Siu Filling:

  1. Heat a wok over medium heat, add enough oil to coat the bottom, and once hot, add shallots, season with salt to taste, and stir fry until softened, then add in char-siu, and stir fry until it begins to get hot.

  2. Add sugar, soy sauce, white vinegar, and sesame oil, and boil. In a separate container, whisk together chicken stock and flour until homogenous.

  3. Next, add your chicken stock to your pork mix, continue to stir fry until it thickens, cut off the heat, and add green onions and garlic. Remove from heat and cool completely.

Cheung Fun:

  1. In a medium-sized bowl, add rice flour, cornstarch, and salt; whisk to combine and water until well combined, and let it rest for 20 minutes at room temperature.

  2. Cooking: Lightly brush a ⅛ sheet tray with vegetable oil, then pour enough batter to coat the entire surface. In a large wok, add a shallow amount of water in the wok, then place a wire rack at the bottom to hold the tray.

  3. Bring water to a boil over medium-high, reduce the heat to medium, and place your batter tray, cover with foil, and steam for 2 - 3 minutes or until firmed up. Remove and let it cool completely.

  4. Add filling to ⅔ of the tray, then carefully roll it over to create a rice roll. Repeat the process until you have used all your filing. Serve with chili oil on top, and enjoy.

Mushroom Filling For Cheung Fun:

  1. In a 12” skillet, add enough vegetable oil to coat the bottom and heat over medium-high; once hot, add your mushrooms and sear for 2 - 3 minutes, tossing occasionally or until lightly brown.

  2. Add cabbage, toss for 1 minute or until lightly welted, then add soy sauce, mix, and reserve.

Sticky Rice in a Corn Husk:

  1. Place corn husks in a heat-proof container, and add hot water, making sure the corn gets submerged for 10 minutes.

  2. Rinse and wash your rice three times. Then, place your rice in a container, add enough water (room temp.) to cover it, and let it soak for 1 hour. Next, drain and place your soaked rice on a parchment-lined bamboo steamer. Next, fill up a pot with about 2” of water, boil, and reduce heat to medium-low, and place your steamer on top with its lid and steam for 20 minutes.

  3. Sauce: In a small-size mixing bowl, add sugar, soy sauce, white vinegar, and cornstarch; whisk until combined.

  4. In a wok or a large pan, add enough oil to coat the bottom, and once hot, add your chicken; stir-fry for 2 - 3 minutes or until lightly browned, then add all your sauce; once it boils, season with salt to taste. Cut off the heat, add garlic, and stir.

  5. Assembly.- Place a soaked corn husk on a work surface, then add a couple of dollop tablespoons of your sticky rice in the center, then add a spoon full of your chicken, top with additional rice, wrap it and tighten it with another piece of corn husk or kitchen twine. Place your corn husks back in the steamer and steam them for 15 - 20 minutes.

Turnip Cake:

  1. Place mushrooms in a heat-proof container, add boiling water until submerged, and let it rehydrate for 10 minutes, remove, squeeze the excess water and dice them.

  2. To a wok, add enough oil to coat the bottom; once hot, add cured meat, garlic, and shallots and stir-fry until it turns translucent.

  3. Add in your daikon, stir-fry, and add a pinch of white pepper and season to taste with your favorite seasonings like mushroom powder or soy sauce. Cook until most of the liquid has evaporated, add in your mushroom and turn the heat off.

  4. Batter: in a medium-sized bowl, add rice flour, cornstarch, sugar, and salt; whisk until well combined. Whisk in water (1 cup) until homogenous, add in your daikon mixture and mix until well combined.

  5. Coat a loaf pan with cooking spray or brush it with vegetable oil, fill about ½ of the loaf bread pan with your daikon mixture, and steam for 25 - 30 minutes, using the same wok set up as the Cheung Fun rolls.

  6. Remove and cool completely. Slice your cake and sear each piece until golden brown on both sides on a nonstick pan lightly coated with cooking spray or vegetable oil. Remove, place on a plate and garnish with chili oil and green onions.

Steamed Pork Dumpling:

  1. In a medium-sized mixing bowl, add all the ingredients; mix and knead by hand until well combined.

  2. Place a dumpling wrapper onto a work surface, add a heaping teaspoon of your pork mixture in the center, wet the wrapper's perimeter with water, and close it like a taco, pinching the middle at the top and pleat both sides of the wrapper 3 to 4 times. Repeat this process until you have used all your pork mixture.

  3. Cooking; Place 10 - 12 dumplings in a 10” bamboo steamer basket, set over a pot with shallow water in the bottom simmering, place the lid, and steam for 8 - 10 minutes. Enjoy while hot, and you can add sesame oil on top or chili oil.

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