Dim Sum is a style of Chinese cuisine where small, bite-sized portions are served, typically in small steamer baskets or on small plates. Since Dim Sum encompasses a wide range of dishes, I'll provide a recipe for one of the most popular items: Shumai (steamed pork dumplings).
Ingredients
For the Filling:
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Ground pork - 1 lb
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Shrimp - ½ lb, finely chopped
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Shiitake mushrooms - 4 to 5, soaked in water until soft, then minced
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Scallions - 2, finely chopped
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Ginger - 1 tsp, grated
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Soy sauce - 1 tbsp
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Sesame oil - 1 tsp
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Shaoxing wine (or dry sherry) - 1 tbsp
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Sugar - 1 tsp
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Cornstarch - 1 tbsp
For the Wrappers:
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Wonton wrappers - round ones are preferred
Optional Garnishes:
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Carrot - finely diced, for garnish
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Green peas - for garnish
Instructions
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Prepare the Filling:
- In a large bowl, combine ground pork, chopped shrimp, minced shiitake mushrooms, scallions, and grated ginger.
- Add soy sauce, sesame oil, Shaoxing wine, sugar, and cornstarch to the mixture. Stir well until the mixture is homogenous. Let it marinate for about 20 minutes.
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Assemble the Shumai:
- Place a wonton wrapper in your hand. Put a tablespoon of the filling in the center of the wrapper.
- Fold up the sides of the wrapper to form a cup around the filling, leaving the top open. Gently squeeze the dumpling to ensure it holds its shape.
- Optionally, top each dumpling with a small piece of carrot or a green pea for garnish.
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Steam the Shumai:
- Prepare a steamer by boiling water. Line the steamer with cabbage leaves or parchment paper to prevent sticking.
- Place the Shumai in the steamer, ensuring they are not touching each other.
- Steam for about 15-20 minutes or until the filling is cooked through.
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Serve Hot:
- Serve the Shumai hot, with soy sauce or a dipping sauce of your choice.
Enjoy your homemade Shumai! Remember, Dim Sum is all about variety, so feel free to explore other dishes like Har Gow (shrimp dumplings), Char Siu Bao (BBQ pork buns), or steamed rice rolls (Cheung Fun) to create a full Dim Sum experience.
