Dim Sum (Steamed Chinese Appetizers).
Submitted by dubby-do
Homemade steamed dim sum dumplings with a seasoned ground meat filling in four flavor variations: chili garlic, brown bean, hoisin, and orange zest. A fun Chinese appetizer project that freezes well.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
45 minThis recipe gives you four different dim sum flavors from a single batch of filling, which is pretty clever.
A base mixture of ground meat with soy sauce, sherry, ginger, sesame oil, garlic, water chestnuts, and scallions gets divided into quarters, and each portion gets a different twist: chili garlic sauce, brown bean sauce, hoisin, or orange zest.
Wrap them in wonton skins, fold into different shapes so you can tell them apart, and steam on lettuce leaves for 20 minutes.
Chef Tips
- Use a different dumpling shape for each flavor so you and your guests know which is which at a glance
- Place each dumpling on a small piece of lettuce in the steamer to prevent sticking
- Leave space between the dumplings so they don’t fuse together as they cook
- These freeze beautifully before or after steaming; reheat from frozen in the microwave for a quick snack
Variations
- Use ground pork for the most traditional flavor, or try a mix of pork and shrimp
- Swap wonton wrappers for gyoza skins if you want a thicker, chewier wrapper
- Add finely chopped Napa cabbage or mushrooms to the base mix for extra texture
Ingredients
Directions
In a large bowl, mix meat well with remaining BASIC ingredients.
Mix until smooth.
Separate mix into four equal parts.
For each part, add one of the EXTRA condiments -- mix well.
To stuff the dumplings, put about one overflowing teaspoon or pecan sized ball into a wonton skin.
Fold into shape.
Possible shapes are purse, fish, chocolate kiss, nurses cap, or whatever.
Parts of the wonton skin that are sticking out may get tough, so keep this to a minimum.
Use a different shape for each condiment so that you will know what is what.
To cook, place on top of lettuce leaf on steam rack ( the leaf helps prevent sticking).
Be very careful not to let them touch each other or else they will stick.
Steam for 20 minutes.
Eat hot.
Can be frozen and reheated in microwave.
Comments
this food is nasty
Certainly disagree with the last comment of this recipe, my family, friends and co-workers, everyone I know loves dim sum, and like the ingredients, just imagine these dim sums should be pretty yummy, how could you say it is nasty??!!!