How To Make 8 Types Of Dim Sum | Handcrafted | Bon Appétit
Chris Cheung, chef and owner of East Wind Snack Shop in Brooklyn, demonstrates how to make 8 types of dim sum including the holy trinity every chef is judged by: their siu mai, har gow, and roast pork bun.
Check out Chef Cheung's new book Damn Good Chinese Food
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0:00 Introduction
0:32 Har Gow Filling
1:24 Wrapping Har Gow
2:52 Siu Mai Filling
4:50 Wrapping Siu Mai
5:45 Roast Pork Bun Filling
6:44 Wrapping Roast Pork Bun
8:06 Spring Roll Filling
10:17 Wrapping Spring Roll
11:06 Potsticker Filling
12:01 Wrapping Potsticker
13:20 Frying Spring Roll
13:55 Steaming Roast Pork Bun
14:19 Steaming Har Gow
14:30 Steaming Siu Mai
14:43 Pan Fry Potsticker
15:36 Prep Chicken Feet
16:26 Sauté Chicken Feet
17:30 Prep Clams in Black Bean Sauce
18:00 Sauté Clams in Black Bean Sauce
19:01 Dan Tat Dough
19:51 Dan Tat Custard
20:33 Bake Dan Tat
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DIM SUM - Shrimp Dumplings Recipe (Cantonese Har Gow)
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Har Gow is one of the most iconic dim sum dishes in Guangzhou tea house restaurants. Cantonese people love to eat it for breakfast or brunch. We have a saying called “一盅两件” which means - 1 pot of tea and 2 dim sum dishes. Har Gow is a dish that everybody orders every time. In this post, I will show you how to make the Authentic Har Gow in including the transparent Har gow skin.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**INGREDIENTS FOR THE SKIN (enough to make 30 shrimp dumplings)**
- 6 ounces (174 grams) of wheat starch (澄粉) [Amazon Link:
- 1.5 ounce (43 grams) of cornstarch
- 1/4 tsp of salt
- 1 tsp of vegetable oil
- 6.5 ounces (184 grams) of hot water
**INGREDIENTS FOR THE FILLING**
- 10 ounces (283 grams) of peeled shrimp
- 8 ounces (226 grams) of ground pork
- 1/2 cup of minced baby bamboo shoot (笋丁) [Native Forest Bamboo Shoots:
- 1/2 cup of minced carrot
- 1 egg
- 1 tsp of grated ginger
- 1 tsp of grated garlic
- 1/2 tsp of salt
- 2 tsp of sesame oil
- 1 tsp of sugar
- 1 tbsp of soy sauce
- 1/4 cup of water
**STEP BY STEP**
- First, let’s make the filling. 10 ounces of peeled shrimp - use half of it first. Press it down to make it into sort of paste. Then roughly mince it. You can use a food processor to grind it. But in this way, the texture of the filling will come out better.
- Put the shrimp paste in a mixing bowl. Add 8 ounce of ground pork. Crack in 1 egg. The egg will help to keep the filling moist. Next is the seasoning - 1 tsp of grated ginger, 1 tsp of grated garlic, 2 tsp of sesame oil, 1 tsp of sugar, 1 tbsp of soy sauce, 1/4 cup of water, 1/2 tsp of salt.
- I am using a stander mixer to help me mix the filling. Let it run for about 5 minutes at medium-high speed. This is very helpful. As the machine spins, the meat starts pulling away from the side of the bowl. That means the protein in the meat are being developed which will make your filling turn out with a better texture. Personally, I think this is an important step to create a juicy filling. If you don’t have a stander mixer, you can also do this by your hand. You just mix your filling within 1 direction for 8-10 minutes until you get a sticky gooey consistency.
- Continue adding the rest of the ingredients - 1/2 cup of minced baby bamboo shoot, 1/2 cup of minced carrot, and the other half of the shrimp. Mix everything until well combined. Set it in the fridge.
- Make the wrapper. You need 6 ounces of wheat starch, not wheat flour. They have a totally different texture. Wheat starch is the key to make the beautiful transparent wrapper. Continue adding 1.5 ounces of cornstarch and 1/4 tsp of salt.
- Give that a mix then slowly add in 6.5 ounces of hot water in batches; as hot as possible. At the same time, use chopsticks to stir it. Try to mix it evenly. Then cover it with a plastic film immediately. Let it sit for 5 minutes.
- 5 minutes later, you can start kneading it. It will take about few minutes to make it into a smooth dough. Add 1 tsp of vegetable oil and keep kneading it until the oil is evenly mixed.
- Cut it into 4 pieces; cover the rest with plastic film while you are work 1 piece of dough first.
- Shape one piece into a long even strip. Divide it into small doughs. Make it into a ball shape and flatten it. Roll it into a thin wrapper. The size is about 6 cm across.
- By the way, it is a lot of work to make these transparent dumpling skins. It is totally ok to use regular dumpling skin. But it will look different and taste little different. Just be aware of that
- Put in about 1 tbsp of filling; make sure there is at least 1 pieces of shrimp in it. Fold the wrapper in half. Pinch the middle to stick together. Start from 1 side to make pleats. Then do the other side. It is pretty easy. Once you are done, put it on top of a piece of carrot to prevent sticky.
- Now that the dumplings are freshly made, put the steamer above boiling water. Steam it on high heat for 5 minutes. And you are done.
Shrimp Kimchi Dumplings / 새우김치만두 / NO MEAT and guaranteed to WOW your guests
No meat, double the flavor. Your new favorite dumplings with a tangy twist, kimchi and shrimp get wrapped.
고기가 들어가지 않아 담백함은 물론! 부드러운 새우살과 아삭한 김치를 넣어 개운함까지 잡은 새우김치만두! 이번 설날 에는 좀 특별한 만두 어떨까요?
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For this Delicious you will need:
???? Ingredients:
- 15 ea Dumpling Wrappers
- 25 ea Shrimp (tail-on)
- 1 cup Kimchi (Aged Kimchi is preferred)
- 1/2 cup Garlic Chives
- 1/2 ea Onion
- 1 tbsp Mirin
- 1/2 Garlic, minced
- 1/2 Sesame Oil
- 2 tbsp Oyster Sauce
- Salt and Pepper
▶️ Here you can find the illustrated Recipe step by step:
???? Serves: 15 each
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Pork spare ribs with black bean sauce | Yan Can Cook | KQED
In this episode of Yan Can Cook, we learn how to make simple and satisfying dishes including pork spare ribs with black bean sauce (1:50), water lily eggs (9:39), blanched Chinese broccoli with oyster sauce (12:43), beef and bean curd delight (17:26).
Remember to take care of your cookware and it will take care of you. Martin Yan demonstrates different varieties of woks and how to take properly care of them, including how to season a wok or skillet (6:10).
Season 3, Episode 20, 1989
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About Yan Can Cook:
After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series 'Yan Can Cook' on public television. Infused with Martin's signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.
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Shrimp Cheung Fun Recipe (Steamed Rice Noodle Rolls Dim Sum Recipe) CiCi Li - Asian Home Cooking
Today we are going to make Shrimp Cheung Fun (Steamed Rice Noodle Rolls Dim Sum Recipe). Talking about Cheung Fun (Rice Noodle Rolls), there are many ways to make it. And after testing different combinations of ingredients, I found the perfect way to make Cheung Fun. It’s silky, smooth, and slightly translucent. It’s over the top delicious!
Shrimp Cheung Fun Recipe:
蝦腸粉做法, 中文影片:
Serves: 4
Prep time: 25 minutes
Cook time: 20 minutes
For the shrimp:
5 ounces (12 to 16 pieces) medium shrimp, peeled and deveined
Pinch of salt
Pinch of white pepper
½ teaspoon rice wine
½ teaspoon sesame oil
½ teaspoon cornstarch
1 ½ teaspoons water
For the sauce:
4 tablespoons hot water
2 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
½ teaspoon sesame oil
For the Cheung Fun:
½ cup rice flour
2 tablespoons tapioca starch
2 tablespoons wheat starch
1 ½ cups water
2 tablespoons avocado oil, separated, for brushing
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Michael Weldon's Prawn Dumplings with Spicy Dipping Sauce
Get the whole family involved with Michael Weldon's Prawn Dumplings with Spicy Dipping Sauce (RECIPE BELOW). Bursting with fresh, Asian flavours, it’s guaranteed to be your new go-to.
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Pork & Prawn Dumplings with Spicy Dipping Sauce
Recipe by Michael Weldon
Makes 25-30
Prep 30 mins
Cooking 10 mins
500g Coles Australian Pork Mince
200g prawns, peeled, deveined, finely chopped
4 spring onions, thinly sliced, white and green parts separated
1 thumb-size piece of ginger, finely diced, reserving 1 tsp for the sauce
2 garlic cloves, crushed
6 coriander sprigs, leaves picked, stems finely sliced
2 tbs soy sauce
2 tbs sesame oil
2 tbs caster sugar
½ tsp white pepper
1 tsp sea salt
1 pkt wonton wrappers (25-30 pieces)
2 tbs sunflower oil
2 tbs black vinegar
2 tbs chilli crisp or chilli oil (optional)
¼ cup (60ml) soy sauce, extra
1. Add the pork, prawn, white part of the spring onion, ginger, garlic, coriander stems, soy sauce, half the sesame oil and half the sugar in a large bowl. Add the pepper and salt. Mix well until the mixture is evenly combined.
2. Place 1 small spoonful of the pork mixture into the centre of 1 wonton wrapper. Use your finger to spread a little water along 2 edges of the wrapper. Fold the wrapper to enclose the filling and pinch the wet side to the dry side to seal it (when sealing the dumplings, press out all of the air from the centre of the dumpling). Once folded, choose what type of dumpling you’d like to make. You can fold the 2 ends and pinch together to get round dumplings, or crimp the top of the dumpling to get oval dumplings with a crimped top. Repeat this process with the remaining wrappers and pork mixture.
3. Spread the sunflower oil over the base of a large non-stick frying pan. Add the dumplings to the pan, making sure they are spread evenly and sitting flat. Place the pan over medium-high heat and cook until the bases of the dumplings caramelise. Once the bases are golden brown, add 1/2 cup (125ml) water to the pan. Cover and allow the dumplings to steam for 2-3 mins or until cooked through.
4. While the dumplings are cooking, combine the green part of the spring onion, black vinegar, chilli crisp or chilli oil, if using, the remaining sesame oil, the remaining sugar and the extra soy sauce.
5. Serve the dumplings topped with the spicy dipping sauce and coriander leaves.
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