Dim Sum
Dim Sum - The Essential Kitchen
Auther - Vicki Liley
Hardcover - 111 pages 1 Ed edition (March 2000)
Charles E Tuttle Co; ISBN: 9625935282 ; Dimensions (in inches): 0.57 x 9.44 x 11.66
Who doesn't love dim sum, the charming custom of nibbling on dainty treats that originated in the teahouses of ancient China? Of course, while everyone enjoys eating the astonishing variety of dumplings, buns, and other treats that make up the typical dim sum meal, actually trying to make them can seem a little overwhelming. In Dim Sum, food writer Vicki Liley takes much of the mystery out of dim sum cooking. A former food editor and stylist who has traveled extensively throughout Asia, this is Liley's third book for the Essential Kitchen series.
The color photographs were the first thing that attracted me to this book. They help illustrate basic techniques such as making buns, dumplings, and steaming. In addition, each recipe has a photograph of the finished product. The second thing I noticed were the recipes themselves. A number of dim sum favorites, from shrimp toast to custard tarts, are here. (There's even a section on desserts and dipping sauces.) Liley's recipes are well-written, self explanatory, and not too difficult. One caveat: this book is designed more for the novice than the expert Chinese cook. You won't find a recipe for chicken's feet here, for example. Still, Dim Sum is an excellent introductory text for those wanting to learn more about this Cantonese specialty.
Dumplings have always been my favorite dim sum food. Liley has a good recipe for "Cook-and-Sell Dumplings," so-called because hawkers have traditionally cooked and sold these dumplings on the street.
Cook-and-Sell Dumplings
6 dried Chinese mushrooms
4 ounces (125 g) jumbo shrimp, peeled, deveined, and finely chopped
8 ounces (250 g) ground (minced) pork
4 scallions (shallots/spring onions) finely chopped
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon oyster sauce
1 teaspoon Asian sesame oil
1 tablespoon cornstarch (cornflour)
12 wonton wrappers
Directions:
Place mushrooms in a small bowl, add boiling water to cover and let stand until softened, 10 - 15 minutes. Drain and squeeze excess liquid from mushrooms. Finely chop, discarding thick stems. In a bowl, combine mushrooms, shrimp, ground pork, scallions, salt, sugar, oyster sauce, sesame oil and cornstarch. Using wet hands, mix until well combined.
Place wonton wrappers on work surface and cover with a damp kitchen towel. Working with one wrapper at a time, lay it on work surface and place 2 teaspoons of filling in the center. Gather edges around filling, forming a basket, and gently squeeze center of dumpling to expose the filling at the top. Tap bottom of dumpling on work surface to flatten, cover with plastic wrap and set aside. Repeat with remaining wonton wrappers.
Line a medium bamboo steamer with parchment. Half fill a medium wok with water (steamer should not touch water) and bring to a boil. Arrange filled wontons in steamer, cover and place steamer over boiling water. Steam for 10 minutes, adding more boiling water to wok when necessary. Lift steamer off wok and carefully remove dumplings. Serve warm.
Chopsticks image © 2000 by Rhonda Parkinson
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