Dim Sum 5/ Sweet & Sour Meatballs

This is a Dim Sum version that is not a dumpling. They go great on a Dim Sum menu or for a cocktail menu or buffet. They also make a great dinner in their own right with the dinner version recipe I will include. You can have them hot or mild or double the optional spice ingredients to make them really hot. I make mine with a mix of chicken and pork , but feel free to make yours out of any meat combo. Or make them just out of one type of meat.  I have made them using Duck, Beef, Lamb, and Shrimp also. Just keep the proportions the same.

Ingredients

1 lb of ground chicken thigh meat

1 lb of ground pork shoulder

3 tbl of finely chopped cilantro

2 tbl of chopped parsley

1  1/2 tbl of salt

2 tsp of pepper

1 egg

3 tbl of corn starch

3 tbl of finely minced shallot

2 tbl of soy sauce

1 egg

2 tsp red pepper flakes(optional)

1 tbl of chili powder( optional)

Mix all ingredients by hand in a large bowl until a nice firm mass is formed. Chill for about an hour for it bind well. Scoop out meatballs with a 1 or 2 ounce ice cream scoop. Roll into balls and dust with cornstarch. Fry in a saute pan with a little oil until brown and place on a sheet pan and bake in a 325 degree oven until fully cooked approx. 15 to 20 minutes. Serve on a tray with toothpicks with a sweet sour dipping sauce, or in a bowl of the dipping sauce. Following is the sauce recipe and a way to serve it as a simple entree.

Sweet Sour Sauce

Ingredients

3/4 cup of brown sugar

1/3 cup of rice wine vinegar

1/2 cup pineapple juice

1/2 cup of orange juice

1/4 cup of soy sauce

3 tbl of ketchup

1 tbl of grated ginger

1 tbl of minced garlic

1 tbl of dry sherry

2 tbl of Sriracha(optional)

2 tsp of red pepper flakes(optional)

2 tbl of cornstarch.

Whisk all ingredients together in a heavy bottomed saucepot and bring to a boil and let thicken.
Chinese Meatball Dinner

1 Recipe of meatballs

1 recipe of sweet sour sauce

1  12 to 14 ounce can of bean sprouts

2 ribs of celery sliced thinly on an angle

1 bunch of green onions sliced on an angle into 4 pieces each

1 large head of  Bok Choy or 1 medium head of savoy cabbage washed and chopped into 2×2 or 3×3 inch pieces

any other chinese veggies you like(waterchestnuts, bamboo shoots, etc)

canola oil

salt and pepper to taste

In a wok or large saute pan under high heat  heat the oil and add in the all the  veggies but bean sprouts. Cook until almost tender and add in the cooked meatballs and bean sprouts. Toss with 2 cups of the hot sweet and sour sauce and cook until meatballs are reheated. Adjust taste with salt and pepper. Serve over a bowl of rice. Hope you like these. They are a great addition to any party.

Eat Well

Chef Tim

Dim Sum 4/ The Famous Shrimp Dumpling

The shrimp dumpling is a Dim Sum classic. It is easy to make and they disappear quickly. I really don’t use a dipping sauce, I just prefer straight soy sauce or the spicy Thai Chili Sauce Sriracha. These dumplings can be made steamed or fried. Try them fried they are so unique that way. You can make them spicy or regular. If you don’t like them hot just don’t add the spicy ingredients listed as optional.

Shrimp Dumplings

Ingredients

1 or 2 packages of 5×5 inch wonton skins

2  lbs of medium sized shrimp, thawed, peeled and deveined finely chopped by hand

1 large bunch of green onions finely chopped

3 tbl of cornstarch

2 tbl of salt

2 tsp of black pepper

3 tbl of soy sauce

2 tbl of rice wine vinegar

2 tbl of minced cilantro

1 tsp red chili flakes(optional)

2 tbl of Sriracha( optional)

Mix all ingredients together by hand just like making meat loaf. Chill for 3 to 4 hours so the mix can stiffen up. Spoon approx 2 to 2 1/2 tbl of the mix into the center of each wonton skin. Fold the corners of the skin together over the center of the filling and pinch all the ends together until tightly sealed. Make sure to press out the air before sealing. Steam dumplings for approx 20 minutes or so. Or deep fry in 365 degree oil until very brown and crisp as shown in the picture above sprinkle with salt when they come out of the fryer. After steaming you may also saute in a pan with a little oil to crisp up. Serve with soy sauce or Sriracha. Or use any of the other dipping sauces from the previous recipes.

Eat Well and Enjoy

Chef Tim

Dim Sum 3 /Shu Mai Dumplings

Shu Mai are my favorite of all dumplings. What I love most is no surprises you see what you are getting when they go on the plate. They are one of the bigger dumplings with the filling bursting out of the top. I hope they become one of your favorites also.

Ingredients

 1  or 2 packages wonton skins 7×7 inches enough for 20  large dumplings or 5×5 for approx 30 smaller ones

1 head of cabbage shredded like coleslaw

1 10 to 12 ounce can bean sprouts drained

1 bunch green onions chopped

3 cloves chopped garlic

1 tsp chopped ginger( optional)

1 lb of cooked small salad shrimp( may substitute crawfish tails or crabmeat or shredded cooked pork or imitation crab)

1 tbl sesame oil

1 ounce rice wine vinegar

2 tbls hoisin sauce

2 ounces of soy sauce

2tbl oyster sauce

1 ounce peanut oil

1tsp tabasco or sriracha

1/2 tsp five spice powder

salt and pepper to taste

1 tsp corn starch

Take your shredded cabbage and place in colander over a bowl and sprinkle with about 1 tbl of salt and toss let sit about an hour to bleed off excess water. Mix all your liquids( except peanut oil) and spices together and stir in the cornstarch and get all other ingredients cut and ready to go. In a wok or large saute pan heat up peanut oil and add drained cabbage. Cook for just a few minutes and add green onions, garlic and ginger, saute until just tender. Add seafood and liquid mixture and cook until seafood is cooked and the liquid has thickened. Pour mixture into a colander over a large bowl and let drain overnight. Make sure to press down to extract the juices. Chill overnight. Drain and reserve liquid. Place approx 2  tbl of mix in the center of  a wonton skin and fold up to make a little cup with some of the mix coming out of the top as shown in the picture.  When all dumplings are made up steam for 15 to 20 minutes. Use the reserved liquid for the dipping sauce.

Dipping Sauce

Ingredients

Liquid from mixture

1 cup of chicken stock

3 tbl of soy sauce

2 tbl of red wine

1 1/2 tbl of cornstarch

Heat reserved liquid up to a boil. Mix stock, soy, and red wine with cornstarch and add to boiling liquid and whisk until thickened. Add tabasco or siracha if you like it hotter.

For different fillings try the spicy beef or pork in the first Dim Sum blog or some stir fried veggies for a meatless version.

Eat Well and Enjoy

Chef Tim

Dim Sum

I love Dim Sum. I just love going to Chinatown to a good Dim Sum restaurant and just picking dumpling after dumpling. I want to thank my friend Deb for suggesting this new series of blogs also. What a great idea. First what is Dim Sum? In a rough translation it means hearts desires. What a great term for a meal hearts desires. Over the next several blogs we will make several different types. Even some that aren’t dumplings. The most important item needed though is a steamer. IF you don’t have a bamboo steamer you can use a pasta pot with a basket in it. Just make sure the water level stays low enough so the dumplings steam not boil. Also if you have a pasta pot that has a steamer attachment you can use both at the same time so you are set to go.  Some types of dumplings can be made ahead of time and used for soup or even fried in a little oil just before serving so you can make some of them up ahead of time. I hope you enjoy these as much as I do.

Spicy pork or beef Dim Sum

2 lbs of pork shoulder or beef chuck roast cut into large cubes

Chinese Chicken Broth for the Pork or Beef Broth for the Beef

Broth recipe/ 2 cups of beef or chicken broth mixed with 1 tbl of sugar, 2 tbl of soy sauce and 2 or 3 dashes of tabasco, for the chicken broth add 1 tbl of  bead molasses

1/4 cup of Sriracha ( asian chili sauce)

1/2 cup of rice wine vinegar

2 or 3 packages of round wonton skins. approx 4 inches in diameter

salt and pepper to taste

canola oil

1 bunch of chopped green onions

egg wash/ 2 eggs beaten with 2 tbl of water

Rub beef or pork cubes with oil and season with salt and pepper. Brown in a deep pan. Mix stock, Sriracha, and rice vinegar.  When all pieces are browned cover with the stock mixture and simmer for approx 2 hours until meat is falling apart tender and can be shredded. Remove meat from pan and shred while warm and chill. Pour liquid from pan into a bowl and chill. When cooled remove  the layer of fat and pour into a sauce pan. Bring to a boil and reduce by about 10 percent. Mix 1 1/2 tbl of cornstartch in 1/2 cup of cold water and add to boiling stock and let thicken. Adust with salt and pepper  to taste and  reserve as the dipping sauce.

Mix about 1/2 cup of the sauce with the meat and chopped green onions.  Stuff each wonton skin with approx 1 to 1 1/2 tbl of meat mix and brush the outer edge with egg wash. Fold over and make sure to press the air out of the dumpling and pinch the edges together to seal. When they are done steam dumplings for approx 15 minutes. Eat right away or cool and reheat in a saute pan in a little canola oil and serve with dipping sauce.

Eat well and Enjoy

Chef Tim