dim sum recipe

A few ingredients make for big flavor in this warming rice dish!

Cantonese Sticky Rice, Lo Mai Fan (臘味糯米飯)

oz Chinese sausage

oz cured pork belly

oz dried shiitake mushroom

shrimp

oz green onion

oz cilantro

oz jasmine rice

oz glutinous rice

garlic

22 oz boiling water

tbsp oil

tsp dark soy sauce

salt

tsp light soy sauce

Prepare rice

Measure out jasmine rice and glutinous rice, and wash 3 times, pouring out the starchy water and using fresh water. Let the rinsed rice drain in a colander.

Prepare dried ingredients

Wash the dried shrimp in clean water, and drain. Then, soak the dried shrimp in warm water.

Cut cured meats

Cut the cured pork belly into strips, and then dice into small pieces. Make the pieces a similar size and shape to the diced mushrooms.

Prepare aromatics

Peel garlic. Then, smash and mince them finely.

Cook rice

Add boiling water to the rice cooker, or whichever cooking vessel you prefer.

Stir-fry ingredients

When the rice is done cooking, it's time to start stir-frying everything together!

Stir-fry rice

Stir the rice with chopsticks to make sure that the seasoning from earlier is well-mixed. Add oil to the rice and stir it in.

Plate & serve

Scoop the sticky rice into the serving dish. If you reserved those stir-fried ingredients and green garnishes, layer on the stir-fried ingredients first, and then sprinkle the green garnishes on top. Enjoy!

Learn how to make this hearty Cantonese classic!

Taro Steamed Spare Ribs (芋頭蒸排骨)

lb spare ribs

lb taro

black bean

rehydrated dried mandarin peel

green onion

ginger

red chili pepper

cornstarch

tsp sugar

oyster sauce

tbsp light soy sauce

0.5 tsp dark soy sauce

tsp baking soda

tbsp cooking wine

water

0.25 tsp white pepper

tbsp sesame oil

vegetable oil

Rinse & soak black beans

Rinse the dried fermented black beans in warm water 3 times. Then, let it soak in the water to rehydrate for at least 5 minutes.

Prepare the spare ribs

Peel the membrane off the spare ribs by making a small cut at the end, and pulling it away from the meat.

Marinate the ribs

Make the marinade by mixing together cornstarch, salt, sugar, oyster sauce, light soy sauce, dark soy sauce, baking soda, cooking wine, water, and white pepper.

Prepare taro

Carefully cut around the taro to score the slice where we want to cut it, so we end up with taro. Then, chop deep into the taro and split the slice off.

Chop scallions & chili

Dice green onion and red chili pepper and set aside.

Steam ribs & taro

Crush half of the rehydrated fermented black beans with the back of a spoon. Mix them into the ribs.

Garnish & plate

When the taro is cooked through, turn off the heat, and remove the dish from the pan.

https://www.youtube.com/watch?v=s9gX9t9zDZY

Perfectly chewy, piping hot soupy pork-filled bites of comfort heaven. When you eat your first bite you'll know why soup dumplings are one of the best foods ever created. This recipe starts with authentic homemade 2-ingredient dumpling dough (flour and water only), a naturally super gelatinous meat stock (no commercial gelatin added), and a very tasty seasoned pork filling. This is a perfect recipe to make this weekend and a really great way to celebrate the Chinese New Year. 

Homemade Chinese Soup Dumplings xiaolongbao (小笼包) (100% From Scratch)

bread flour

water (90 grams)

pig trotter (about 1 pound), split in half (450 grams)*

chicken backs or pork skin, sliced into strips (225 grams)

of a medium yellow onion (45 grams)

garlic (10 grams)

ginger (2 grams)

leek

scallion, whole (white and green parts)

carrot (15 grams)

Shaoxing wine (14 grams)

porcini mushrooms or 2 fresh shitake mushrooms (optional)**

water (1416 grams)

fatty ground pork (70% meat/30% fat ratio) (450 grams)

Shaoxing wine (14 grams)***

scallions, finely minced (green parts only)

sesame oil (2 grams)

sugar (3 grams)

soy sauce (24 grams)

water (45 grams)

ginger, julienned (15 grams)

gelatin stock, chilled and diced into 1/4-inch cubes (355 grams)

Chinese black vinegar (Chinkiang

ginger, julienned,

soy sauce (optional)

Make the gelatin stock (aspic). Add the pork and chicken to a medium pot, cover with water, and bring to a boil. Remove the meat, dump the water, rinse out the pot, and clean the meat under running water to remove any more impurities.  Place the meat back into the pot. Add all remaining ingredients, bring to a boil, reduce to a simmer, cover and cook for 3 hours checking on it periodically. Alternatively, you may use a pressure cooker to reduce the cooking time by about half. Allow the gelatin stock to slightly cool, and strain it through a fine-mesh sieve to remove the solids. Place the gelatin stock in a heat-proof glass jar and allow it to cool to room temperature before sealing and refrigerating overnight. 

Make the pork filling. Add the fresh ginger to a bowl with 3 tablespoons of hot water and allow the mixture to steep for 30 minutes or more. Discard the ginger or reserve for another use. Add the pork to the bowl of a food processor and process until the pork becomes light and almost paste-like and add it to a large mixing bowl. Add the ginger-infused water and all remaining pork filling ingredients EXCEPT the cubed gelatin stock and salt to taste. Stir the mixture well to combine the ingredients.

Test the flavor of the pork filling. Pan-fry a small amount of filling in a lightly oiled skillet, taste it and adjust the seasonings adding salt, a little more soy, scallions, or Shaoxing, etc. if desired. Once you have the filling just right, add the cubed gelatin stock and stir to incorporate. Do not stir too vigorously, just gently enough to combine the two mixtures well. Cover and refrigerate the seasoned filling while you make the dumpling dough. 

Make the dumpling dough. Add the flour to the bowl of a stand mixer fitted with the dough hook attachment (or to a large mixing bowl), add the warm water 1 tablespoon at a time until the mixture comes together and you can form a ball out of it. Knead the dough (which will be stiff at first) for 12 minutes in the mixer on speed 2, or by hand for 12 to 15 minutes, or until the dough is much softer and becomes smooth.  If you feel the dough is just too hard to knead, cover it with plastic wrap and let it rest 15 minutes before continuing to knead it. Once the dough is fully kneaded, cover it with plastic wrap and allow it to rest at room temperature for 30 minutes or up to 3 hours. 

Roll out the dumpling wrappers. After the dough has rested, roll the dough into a log about 6-8 inches long. Cut the dough into equal pieces (about 12 grams each). Cover the dough pieces with sustainable cling film to keep them from drying out. Lightly dust a work surface or non-stick dough mat with a little flour and roll each dough piece out to about 3 inches in diameter. Dust the wrappers with cornstarch and stack them on top of one another and cover with a damp towel to keep them from drying out.

Prepare the bamboo steamer. Line the bottoms of the steamer with fresh cabbage leaves, banana leaves, or parchment paper that has slits cut in it. If using cabbage or banana leaves brush them with vegetable oil first which keeps the dumplings from sticking. 

Fill the dumplings. Place a dumpling wrapper in the palm of your hand, add a heaping tablespoon of filling and make as many pleats as you can while using your thumb to keep the filling enclosed inside of the dumpling as it&#8217;s being sealed. Do your best to get 10 to 18 total pleats. Be sure to seal the dumplings closed at the top by twisting and pinching them. Place filled dumplings into the bamboo steamer about 2 inches apart (it&#8217;s best if they&#8217;re not touching because it reduces the chance of them tearing open when removing them from the steamer. If your mixture starts to become difficult to fill, place it into the freezer for 15 to 20 minutes to allow it to firm up before moving on. 

Cook the dumplings. Add enough water to a sauté pan or wok that you can steam the dumplings for 8 minutes without running out of water. Never allow the water to have contact with the dumplings while steaming. When the water is boiling, add the steamer baskets,  cover with the lid, and cook for 8 minutes. Remove the steamer basket and serve with dipping sauce (see the main post for how to safely eat soup dumplings), Enjoy!

Learn how to make the essential dim sum pick, Ham Sui Gok!

Fried Glutinous Rice Dumplings (鹹水角)

oz wheat starch

oz glutinous rice flour

oz water

1.5 oz white sugar

lard

0.5 oz dried shrimp

oz pork butt

oz turnip

0.5 oz dried shiitake mushroom

oz celery

cilantro

tbsp Yóu Yóu tea seed oil

0.25 tsp white pepper powder

sesame oil

750 ml Yóu Yóu tea seed oil

Make dough

Put the wheat starch and glutinous rice flour into two separate bowls. Into the bowl of wheat starch, add hot water and carefully knead for 30 seconds.

Prepare ingredients

Rinse the dried shrimp, and then soak in warm water for 8-10 minutes to rehydrate them. Do the same with the dried shiitake mushrooms.

Stir-fry filling

With the stove on high, heat the wok for about 30 seconds, and then add Yóu Yóu tea seed oil.

Season filling

Season with salt, oyster sauce, and light soy sauce and stir-fry for a bit. Then add white pepper powder.

Wrap dumplings

Make sure that the filling has cooled down and the dough has rested in the refrigerator for at least an hour before wrapping the ham sui gok.

Deep-fry dumplings

Turn the stove on to high and pour the Yóu Yóu tea seed oil into the pot, enough to cover the amount of ham sui gok you're cooking.

Taste test & plate

When the ham sui gok are finished frying, carefully scoop them out of the oil and onto a plate. Enjoy!

Unbelievably crunchy rice balls, coated in sesame seeds and filled with a satisfyingly chewy, subtly sweet, mochi-like center.

Super Easy Sesame Balls

A little less than 1/2 cup (110 milliliters) water

(50 grams) white sugar

(130 grams) glutinous rice flour

tsp (4 grams) neutral oil

(48 grams) white sesame

neutral oil (for frying)

Heat up a pot on the stove over low heat and pour in a pint of oil. Let it heat up until it’s hot.

Prep

On a pan over medium-high heat, mix the water and sugar until the sugar dissolves.

In a big bowl, mix glutinous rice flour with the sugar water which may be added in at any temperature. Mix until it’s clumpy, then add in 1 tsp of oil.

Use your hands to knead it into a smooth, firm dough ball. It shouldn’t be too saggy. The perfect texture of a sesame ball dough before it is fried should be smooth, elastic, and firm but not too dry or too soft.

If the dough sags, add glutinous rice flour to the dough ball 1/4 teaspoon at a time until it is firm but not too dry.

Dough

Split the dough into 6 pieces and roll them into spheres.

Toss it in sesame seeds. Repeat for the rest of the dough.

Shape

When the oil in the pot hits 250°F / 111°C, toss in the sesame balls. Flip continuously until they float, 10 mins.

Then, take turns submerging the balls in the hot oil with a sieve.

After the initial 20 minutes, gradually increase the oil temperature to 300°F / 148°C for the final 10 minutes of frying.

They should look round and light golden brown. Transfer them onto paper towels to absorb excess oil. Serve while warm and enjoy same day!If you&#39;ve tried this recipe, please let me know what you think in the comments below! And if you enjoyed it, don&#39;t forget to give it a thumbs up or share it with your friends! You can help my channel by tagging @vocabularyoffood in your cooks. ۶(◠ 。◠)۶

Fluffy, soft, and light steamed buns made using only cold milk, yeast, and flour.

Steamed Buns (Mantou)

(175 ml) whole milk, chilled

tsp (4 g) active dry yeast

(280 g) all purpose flour (bleached)

Cut one sheet of parchment paper into 8 4”x 4” squares.

Set up a steamer over the stove. Add water according to the type of pan you&#39;re using.For metal steamers or steamer baskets, typically, 1 cup of water is sufficient. However, if you&#39;re using a larger pan or a bamboo steamer, you may need to adjust and add more water. Ensure the water level is below the wire of the steamer basket, colander, or wire rack.This prevents the water from touching the buns during steaming, which could make them soggy.

Mix together chilled milk and yeast.

Add the flour and stir with a spatula until the mixture becomes clumpy. Use your hands to knead the dough for about 15 mins. If you’re using a stand mixer with a dough hook, mix for 10 mins. Initially, the dough may feel sticky, but as you knead, it should become smooth. The texture of mantou dough can vary depending on the moisture content of the All-Purpose Flour brand you are using. If your dough feels wet and sticky after kneading, it may require additional flour. Gradually add 1 teaspoon of All-Purpose Flour at a time until the dough is no longer sticky and does not feel overly dry. On the other hand, if your dough feels excessively wet, add All-Purpose Flour 1 teaspoon at a time until the dough is no longer sticky and does not feel dry.

Cover the dough ball with plastic wrap or a lint-free towel and let it rest for 5 minutes.

With a knife, divide the dough into 7 equal pieces.

Take one piece and use a rolling pin to roll it into an oval shape. Fold the top half into the middle and lightly press down to seal it. Then, fold the bottom half into the middle. Pinch together the opposite edges, forming a ball.

Place the ball on a sheet of parchment, smooth side up, and shape into a sphere. Repeat.

Arrange the shaped buns in a steamer. Cover with its lid and let the buns proof for 1 hour, or until they have doubled in size.

Once the buns have proofed, steam them on low heat for about 10 mins. Serve warm.If you&#39;ve tried this recipe, please let me know what you think in the comments below! And if you enjoyed it, don&#39;t forget to give it a thumbs up or share it with your friends! You can help my channel by tagging @vocabularyoffood in your cooks. ۶(◠ 。◠)۶

Steam

The origins of dim sum can be traced back to ancient China, where travelers along the Silk Road would stop at teahouses to rest and enjoy small portions of food. Over time, this tradition evolved, particularly in the Guangdong province, where chefs created a variety of intricate and flavorful dishes to accompany tea.

Dim Sum Recipe

all-purpose flour

ground pork

shrimp (optional)

cabbage

green onions, finely chopped

garlic,

soy sauce

sugar

Prepare the DoughIn a large mixing bowl, combine the flour and boiling water. Mix with a spoon until it forms a shaggy dough.Add the vegetable oil and knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.Cover the dough with a damp cloth and let it rest for 20 minutes.

Make the FillingIn a separate bowl, combine all the filling ingredients (ground meat, shrimp, cabbage, green onions, garlic, soy sauce, sesame oil, ginger, salt, and sugar).Mix thoroughly until well combined.

Shape the DumplingsDivide the dough into small portions (about the size of a ping-pong ball). Roll each portion into a thin circle using a rolling pin.Place a small spoonful of filling in the center of each wrapper.Fold the dough in half and pleat the edges to seal, ensuring no gaps for steam to escape.

Steam the DumplingsLine the bamboo steamer with parchment paper or cabbage leaves.Arrange the dumplings in the steamer, ensuring they don’t touch each other.Place the steamer over boiling water and steam for 10-12 minutes until the filling is cooked through.

ServeServe the dumplings hot with soy sauce, chili oil, or vinegar for dipping.

https://www.youtube.com/watch?v=EyYkLorcw7Y

*** 예상되는 질문들 하단에 TIP 으로 적어두었으니 참고하세요.


천연의 예쁜 색으로 새우 딤섬 만들어봤어요.
투명하게 속이 비치는 꽃모양이라 정말 예쁜데요,
딤섬을 집에서 만들기는 너무 어려운거 아닐까? 생각할 수 있지만,
만두랑 비슷하니까 한번 시도해보세요.
모양도 맛도 너무 좋아 가족들에게 이벤트로 해도 좋고,
손님 초대요리로도 아주 좋을것 같아요.

✔️ 고기속으로 만드실 경우 아래 영상을 참고하세요.
https://youtu.be/PPdwDveXLsM


*** 계량은 저울(g), 밥스푼(Tbsp), 티스푼(tsp) 계량입니다 (계량스푼 아님)

[딤섬 9개 분량]
✤ 밀전분 버전(오리지널 추천)
  - 밀전분 120g
  - 소금 1꼬집
  - 끓는 적양배추물 120ml
  - 식용유 8g(1스푼)

✤ 감자전분 버전(밀전분이 없을때)
  - 감자전분 110g
  - 밀가루 10g
  - 소금 1꼬집
  - 끓는 적양배추물 60~70ml(물양이 다르니 주의)
  - 식용유 14g(1.5스푼)

✤ 적양배추물
  - 적양배추 100g(겉잎 2장)
  - 레몬즙 8g(1스푼) 식초가능, 단 반죽에서 식초맛이 날 수 있으니 예민하다면 주의
  - 물 300ml
 
✤ 속재료
  - 새우 225g(15마리) 물기 제거 필수
  - 소금 2꼬집
  - 후추 1꼬집
  - 레몬즙 2g(1티스푼)
  - 맛술 8g(1스푼)
  - 액젓 1g(0.5티스푼)
  - 식용유 16g(2스푼)
  - 다진당근 20g(2스푼) 선택

✤ 찍어 먹는 소스
  - 간장 8g(1스푼)
  - 식초 8g(1스푼)
  - 물 8g(1스푼)
  - 고추기름 5g(0.5스푼) 취향껏 가감
  - 청양고추(선택)

✤ TIP
  - 밀전분은 인터넷에서 쉽게 구매가 가능해요.
  - 반죽물은 꼭 펄펄 끓는 물로 넣으세요.
  - 밀전분 버전은 따뜻할때는 부드럽고, 식으면 쫄깃해요.(추천)
  - 감자전분 버전은 따뜻할때는 쫄깃하고, 식으면 약간 질길 수 있어요.
  - 밀가루 100%로 만들수 있지만, 투명하게는 않돼요.(물양도 달라짐)
  - 새우의 향을 많이 느낄 수 있도록 파, 마늘 같은 향신재료는 넣지 않는게 좋아요.
  - 새우 양념에는 간을 많이 하지 마세요. 조금만 오버되도 짜져요.
  - 당근은 맛보다는 미관상 예쁘라고 넣었어요.(선택)
  - 대량 생산하실 경우, 쪄서 냉동보관하시고, 드실때는 전자레인지로 데워드세요.
  - 면보를 깔고 찌면 더 좋습니다. 안그러면 밑부분이 축축해서 금방 찢어질 수 있어요.
  - 삶았던 양배추는 버리지 말고, 시금치처럼 나물로 무쳐드세요.(비빔밥에도 Good)



#딤섬만들기
#새우요리
#꽃딤섬
#하가우
#새우딤섬
#새우만두
#만두만들기
#만두빚기
#예쁜요리
#집들이요리
#손님초대요리



🍑 I N S T A G R A M
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🚫 레시피와 영상의 무단 도용 및 재업로드를 금지합니다.
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डिम सम रेसिपी, एशियन डम्प्लिङ्स, डम्प्लिङ रेसिपी, झिंगा डम्प्लिङ, झिंगा डिम सम, फ्लावर डिम सम, फ्लावर डम्प्लिङ
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डिम सम रेसिपी, एशियाई पकौड़ी, पकौड़ी रेसिपी, झींगा पकौड़ी, झींगा मंद राशि, फूल मंद राशि, फूल पकौड़ी
点心作り、餃子作り、エビ餃子、エビ点心、花点心、花餃子、中華餃子, ハガウ
点心制作，饺子制作，虾饺，虾点心，鲜花点心，鲜花饺子

크리스탈 꽃딤섬 만들기 :: 꽃구경오세요 :: 새우만두, 새우딤섬 :: Crystal Flower Dim Sum :: Shrimp Dumplings

Learn how to make Chicken Feet from a 2x James Beard Award Winning Chinese Chef with 60+ years of experience

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Top 8 dim sum recipe recipes from across the web

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Top Tags

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The most viewed dim sum recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine