To Sum it up, Dim Sum is the perfect family meal on a budget.
Steamed Pork Dumpling
Prep Time: 30 minutes
Cook Time: 20 minutes
Makes 22-24 dumplings
INGREDIENTS
1 pound (454g) ground pork
2 green onions, thinly sliced
3 cloves garlic, finely chopped
1/2 teaspoon (3g) toasted sesame oil, plus more to serve
1 tablespoon (17g) soy sauce
Gyoza/potsticker wrappers, (if you’d like to make homemade follow this link)
Water, as needed
Chili oil, to serve (optional)
INSTRUCTIONS
In a medium bowl, add the ground pork, green onions, garlic, sesame oil and soy sauce. Mix until evenly combined.
Place a dumpling wrapper on a work surface and add a heaping teaspoon of the pork mixture to the center. Wet the wrapper's perimeter with water, and close it like a taco, pinching the dough together at the top in the very center. Pleat both sides of the wrapper 3 to 4 times on either side. Repeat this process until you have used all of your pork mixture.
Add 2-3-inches of water to a large pot that a 10-inch bamboo steamer fits on top of. Bring the water to a simmer.
Place 10-12 dumplings in the steamer basket. Set over the simmering water, cover the steamer with its lid, and steam for 8-10 minutes or until the pork is cooked through.
Serve right away as is or top with a drizzle of toasted sesame oil or chili oil.
Cheung Fun
Prep and Rest Time: 1 hour
Cook Time: 30 minutes
Serves 6-8
INGREDIENTS
Cheung Fun
1 scant cup (120g) rice flour
2 tablespoons (15g) cornstarch
1/4 teaspoon (0.5g) fine sea salt
2 cups plus 2 tablespoons (500 ml) water
Mushroom Filling
1/2 pound (225g) trumpet mushrooms, cut into ½-inch cubes
Vegetable oil, for searing
1 cup (75g) green cabbage, roughly chopped
Soy sauce, to taste
Assembly
Vegetable oil, to coat pan
Cheung fun batter
Mushroom filling
Chili oil, to serve (optional)
INSTRUCTIONS
For The Cheung Fun
In a medium bowl whisk together the rice flour, cornstarch, and salt until combined. While whisking constantly, pour in the water until the dry ingredients dissolve into the water. Set aside to rest for 20 minutes at room temperature.
For The Mushroom Filling
In a large sauté pan over medium high heat add enough vegetable oil to coat the bottom of the pan. Once hot, add your mushrooms and sear for 2-3 minutes, tossing occasionally or until lightly brown all over and the center still has some texture.
Add the cabbage and toss for 1 minute or until welted. Stir in the soy sauce to taste, and continue to mix until all the vegetables are coated. Remove from the heat and set aside until ready to assemble.
To Assemble and Cook
Place a wok over medium high heat and add 2-3-inches of water. Bring the water to a simmer.
Over the simmering water place a trivet, wire rack, balls of foil, or any item you have that will create a steamer within your wok.
Lightly brush an 1/8th sheet pan or heatproof plate with vegetable oil. Pour enough batter to just coat the bottom of the sheet pan.
Place the batter into the steamer, making sure it lays evenly on top of the rack, cover with foil, and steam for 2-3 minutes or until the batter is firm. Remove and let it cool completely.
Evenly spread the mushroom filling over two thirds of the cheung fun. Using a bench scraper or rubber spatula to help guide it, carefully roll the cheung fun over the filling to create a rice roll. Repeat this process until you have used all your filing.
Serve with chili oil on top, and enjoy.
Turnip Cake
Prep Time: 30 minutes
Cook Time: 45 minutes
Serves 6-8
INGREDIENTS
Turnip Stir Fry
3 dried shiitake mushrooms
Boiling water, as needed
Vegetable oil, to sear
¼-⅓ cup roughly chopped cured or precooked meats, can be any variety (optional)
3 cloves garlic, roughly chopped
1 shallot, thinly sliced
1 pound (454g) daikon, peeled and coarsely grated
Ground white pepper, to taste
Mushroom soup base powder, to taste (optional)
Soy sauce, to taste (optional)
Batter
1 1/4 cups (170g) rice flour
1 tablespoon (9g) cornstarch
3/4 teaspoon (3g) granulated sugar
1/2 teaspoon (1g) salt
1 cup (240ml) water
Assembly
Cooking spray
Turnip stir fry
Batter
Vegetable oil, for pan frying
2 green onions, thinly sliced (optional)
Chili oil, to garnish (optional)
INSTRUCTIONS
For The Turnip Stir Fry
Place mushrooms in a heat-proof container and pour over enough boiling water to cover. Place a ramekin on top to weigh down the mushrooms and rehydrate for 10 minutes. When rehydrated, strain from water, squeeze dry as much as possible and cut into a small dice.
To a wok over medium high heat, add enough oil to coat the bottom. Heat until almost just smoking. Add the cured meat and cook for 1-2 minutes, or until it just begins to develop some golden brown color. Stir in the garlic and shallots and cook another 1-2 minutes or until translucent and softened.
Add the daikon and stir fry for 2-3 minutes, stirring often until the daikon softens and most of the liquid released evaporates. Season to taste with white pepper and any other spices or flavorings you would like, such as mushroom powder or soy sauce. Stir in the mushrooms to combine and remove from heat.
For The Batter
in a medium bowl whisk together the rice flour, cornstarch, sugar, and salt until combined. Whisk in the water until thick, smooth and homogenous.
Stir in the turnip stir fry mixture until evenly combined.
To Assemble
Place a wok over medium high heat and add 2-3-inches of water. Bring the water to a simmer.
Over the simmering water place a trivet, wire rack, balls of foil, or any item you have that will create a steamer within your wok.
Coat a loaf pan generously with cooking spray or brush it with vegetable oil. Add the turnip cake batter to the loaf pan, it should fill it about halfway.
Place on the prepared steamer rack, making sure the loaf pan sits evenly, cover with foil and steam for 25-30 minutes. Check the water level every so often, and add more simmering water as needed so the pan never dries out. The turnip cake is done when it is completely set.
When done cooking, remove the turnip cake from the pan and cool completely. Slice the cake into ½-inch slices.
Heat a nonstick sauté pan over medium heat and add enough oil to coat the bottom of the pan. Sear each piece until golden brown on both sides. Remove and immediately serve with a garnish of green onions and/or chili oil.
Char Siu Bao
Prep and Rest Time: 2 hours 45 minutes (add 1 hour 15 minutes if making homemade char siu)
Cook Time: 40 minutes (add 40 minutes if making homemade char siu)
Makes 16
INGREDIENTS
Bao Dough
4 cups (600g) bread flour
1/4 cup (56g) granulated sugar
1 1/2 teaspoons (11g) fine sea salt
1 cup (240ml) whole milk
⅔ cup (158ml) heavy cream
1 tablespoon (12g) instant yeast
1 large egg
Bench flour, as needed
Homemade Char Siu (optional)
1 ½ pounds (680g) boneless pork Boston butt, sliced 1-inch thick
3 cloves garlic, finely chopped
¼ cup (55g) granulated sugar
1 ½ teaspoons (5g) Chinese five spice
1 teaspoon (4g) Kosher salt
2 tablespoons (33g) oyster sauce, (optional)
2 tablespoons (30g) soy sauce
⅛ teaspoon red food coloring, (optional)
2 tablespoons (45g) honey
2 cups boiling water
Char Siu Filling
2 tablespoons (24g) vegetable oil
2 shallots, finely chopped
Salt, to taste
2 cups char siu, roughly chopped (use store bought, leftovers or the homemade recipe provided)
2 tablespoons (28g) granulated sugar
3 tablespoons (45g) soy sauce
Splash of white distilled vinegar
Splash of toasted sesame oil
3/4 cup (177ml) chicken stock
1 3/4 tablespoons (21g) all-purpose flour
Soy sauce, to taste
2 green onions, thinly sliced
2 cloves garlic, finely chopped
Assembly
Proofed bao dough balls
Cooled char siu filling
Cooking spray
Egg wash (1 large egg whisked together with 1 tablespoon water)
White sesame seeds, for topping (optional)
2 tablespoons (28g) granulated sugar (optional)
2 tablespoons (28ml) water (optional)
INSTRUCTIONS
For The Bao Dough
In a large bowl whisk together the flour, sugar, and salt until combined.
In a heatproof container combine the milk and heavy cream and microwave to 95℉ / 35℃. Whisk in the yeast until dissolved followed by the egg until homogenous.
Add the wet mixture to the dry ingredients and mix together with your hand until the dough begins to come together. If the dough is too loose and is clumping to your hands add a little more flour, a tablespoon at a time. Once the dough comes together, continue to knead, in the bowl, for 3-5 minutes or until smooth.
Place the dough in a clean bowl, cover with plastic wrap, and let rise for 1 hour or until doubled.
Punch down the risen dough and place on a lightly floured work surface. Divide the dough into 16 pieces, about 60 grams each. Roll each piece into a ball. Place on a parchment-lined sheet pan, cover with plastic wrap and let rise for 10 minutes.
If You Are Making Homemade Char Siu
Add all the ingredients, except the sliced pork, into a bowl and mix to combine. Add the pork and toss to fully coat in the marinade. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour but up to overnight.
When ready to bake, preheat the oven to 425℉ / 246℃ and line a sheet pan with a wire rack.
Lay the marinated pork slices evenly over the wire rack, reserving the marinade left in the bowl for later. Fill the bottom of the pan with about 2 cups of boiling water and bake for 15 minutes.
After 15 minutes, remove the pork and baste on both sides with the reserved marinade. Bake for another 10 minutes.
Remove from the oven and increase the temperature to 475℉ / 246℃. Baste the pork on both sides again with the marinade and bake for an additional 3 minutes or until the pork begins to lightly char in spots. Remove from the oven and roughly chop. Set aside.
For The Char Siu Filling
Add the oil to a wok and place over high heat.
Once the oil is hot, add the shallots and season with salt to taste. Stir fry until softened.
Add in the char siu and stir fry until the pork becomes golden brown and is heated through.
Stir in the sugar, soy sauce, vinegar, and sesame oil and bring to a boil.
In a separate container, whisk together the chicken stock and flour until homogenous.
Pour the chicken stock into the boiling pork mixture and continuously stir until the sauce thickens and evenly coats the spoon. Season with soy sauce to taste.
Cut off the heat and add the green onions and garlic. Stir to combine and cool completely at room temperature.
To Assemble
Line two sheet pans with parchment paper.
Roll each ball into a 4-5-inch wide disc. Add about 1 scant tablespoon of the pork mixture in the center and carefully wrap the dough around the filling. Pinch together the seams to seal completely and then roll into a light ball. Place on a parchment lined sheet pan and repeat with the remaining dough and filling, placing no more than 12 balls per sheet tray.
Cover the balls with greased plastic wrap and let rise for 30-45 minutes or until doubled in size.
Preheat oven to 375℉ / 190℃.
Brush the tops of the bao with the egg wash. Sprinkle with white sesame seeds on top, if using. Bake for 15-20 minutes or until golden brown and the dough is cooked through.
While the bao buns bake, make the sugar syrup if using. To a small saucepan add the sugar and water. Place over medium high heat until the water simmers and the sugar dissolves.
Remove the buns from the oven and brush with the sugar syrup, if using. Serve immediately.
Sticky Rice in a Corn Husk
Prep and Soaking Time: 1 hour 20 minutes
Cook Time: 50 minutes
Makes 6-7
INGREDIENTS
6-7 corn husks
Hot water, as needed
1 1/4 cups (275g) glutinous rice
2 teaspoons (8g) granulated sugar
2 tablespoons (36g) soy sauce
1 tablespoon (14g) white distilled vinegar
1 1/2 teaspoons (5g) cornstarch
Vegetable oil, for searing
3 boneless, skinless chicken thighs, cut into bite-size pieces
Salt, to taste
2 cloves garlic, finely chopped
INSTRUCTIONS
Place corn husks in a large heat-proof container or bowl and cover with hot water, making sure the husks are completely submerged. Soak for 10 minutes to soften.
Wash and rinse the rice three times in cold water until the water runs clear. Add the rice to a quart size container and cover with cold water. Cover and soak the rice for 1 hour.
Line a bamboo steamer basket with a parchment round. Set aside.
Drain the rice and spread it evenly over the parchment lined steamer.
Add 2-3 inches of water to a large pot that the bamboo steamer fits on top of. Place over medium heat and bring the water to a simmer. Cover the rice with the lid and steam for 20 minutes. After you finish steaming the rice, keep the water on low heat, to steam the corn husks later.
In a small bowl whisk together the sugar, soy sauce, and vinegar until combined. Slowly add in the cornstarch, while whisking constantly, until the cornstarch is evenly combined and dissolved.
In a wok or a large pan over medium high heat add enough oil to coat the bottom. Once hot, add the chicken pieces and stir-fry for 2-3 minutes or until seared and lightly browned.
Pour in all of the cornstarch mixture and stir to evenly coat the chicken. Bring to a boil and stir fry until the chicken is mostly cooked through and the sauce thickens. Cut off the heat and stir in the garlic. Set aside.
Open a soaked corn husk on a work surface. Add a small bed of cooked sticky rice and top that with a spoonful of chicken. Cover the chicken with more sticky rice and wrap the husk tightly around the filling. Tie the husk shut with a piece of corn husk or kitchen twine to secure. Repeat with the remaining husks, rice and chicken. Place the wrapped husks in the steamer basket and steam for 15-20 minutes before serving.
