Bergy Dim Sum 5 Steamed Shrimp Dumplings Food

BERGY DIM SUM #5, STEAMED SHRIMP DUMPLINGS

Steps:

• Sift flour and salt into a bowl of mixer fitted with the dough paddle and quickly add the boiling water.
• Mix until springy.
• When cool enough to touch, knead a few times on an oiled surface.
• If you do not have a mixer, after you have added the water to the flour/salt work the dough with the handle of a wooden spoon until it is cool enough to knead by hand.
• Then knead on an oiled surface until springy.
• Cover with a damp cloth and set aside.
• Mix shrimp, water chestnuts, soy sauce,sugar and cornstarch with your fingers until sticky.
• Refrigerate for 30 minutes.
• Roll the dough out into a long sausage and cut off pieces (approx 14" long and into 16 pieces).
• Roll out each piece into a thin round.
• Place a teaspoon of the filling on each round and pinch the edges together (press with a fork to decorate the edges).
• Oil your steamer and place the dumplings in it and steam over high heat for 8-9 minutes.
• Serve with a spicy chili sauce or soy mixed with hot mustard.

STEAMED SHRIMP DUMPLINGS

Steps:

• Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, 3/4 teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour.
• Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Stir the shrimp mixture, then scoop 1 heaping teaspoonful onto the center of the wrapper. Dab a finger in a cup of cold water and moisten the edges of the wrapper. Fold in half and press the edges together to seal; transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
• Fill a large nonstick skillet with 1/4 inch of water and bring to a boil. Working in batches, add the dumplings and arrange in a single layer, cover and let steam until cooked through, about 5 minutes. (If the water evaporates before the dumplings are fully cooked, add 2 more tablespoons to the skillet.) Carefully transfer the dumplings to a serving plate.
• Ponzu Dipping Sauce
• Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.
• Photography by Levi Brown

BERGY DIM SUM #7, MANDARIN PANCAKES

Steps:

• Put unsifted flour in a bowl.
• Pour in all the boiling water at once stirring with the handle of a wooden spoon (or use your mixer with the bread paddle mix and knead for 5 minutes).
• When the dough is cool enough to handle knead for 10 minutes (this step is not necessary if you used your mixer).
• Whether you do this by hand or with the mixer the mixture is ready when it is a smooth, soft dough.
• Cover the dough and let it rest for 30 minutes.
• Roll dough into a cylindrical shape and cut into 10 equal pieces.
• Keep covered with plastic wrap to prevent drying out.
• Take one slice at a time and cut in two equal pieces.
• On a lightly floured board roll each piece into a 3" circle.
• Brush one side of one of the 3" circle pancakes with Sesame oil, brush the oil right to the edge.
• Put the second 3 inch piece on top of the first and roll both pieces out into a pancake about 7 inches across.
• They must be very thin.
• Cover with plastic as each is made.
• When they are all rolled out heat a skillet or griddle, do not grease it.
• Put pancakes one at a time on the ungreased surface.
• Cook over low heat until pancake developes small bubbles.
• Turn frequently so that both sides are cooked (You'll see a few golden spots).
• Remove from pan and gently pull the two pancakes apart.
• This should go very easy because of the sesame oil that you brushed between them.
• Pile the pancakes on a plate, Put waxed paper between them and cover tightly with plastic wrap so they do not dry out.
• These pancakes will keep several days in the refrigerator.
• To reheat arrange pancakes in a steamer lined with a clean tea towel.
• Cover and put over simmering water for a minute or two.
• To serve fold pancake into quarters.
• The pancakes should be soft and pliable.

SHRIMP DUMPLINGS

Steps:

• In a medium bowl, combine the shrimp and 2 teaspoons corns tarch. Let stand for 10 minutes. Rinse in several changes of cold water and drain well. Finely chop the shrimp and place in a medium bowl. Add the salt, egg white, soy sauce, rice wine, sesame oil, sugar, pepper, and 1 1/2 teaspoons cornstarch. Stir in the bamboo shoots and minced bacon fat. Loosely wrap with plastic wrap and set aside.
• In a large bowl, combine the wheat starch and remaining 1/4 cup cornstarch, and stir to combine. Make a well and add 1 cup boiling water, immediately stirring with a rubber spatula as you add the water (the mixture will have a faint fragrance of wheat starch). Stir in the vegetable oil. Carefully begin working the mixture for a few seconds at a time by hand, as the mixture will be very hot. Add an additional 1 to 2 tablespoons boiling water if dough is dry, and knead an additional 2 to 3 minutes, or until smooth and still hot to the touch.
• Divide the dough into 4 equal pieces. Roll each piece into a cylinder about 8 inches long. Place 3 rolls in a plastic bag so they will not get dry. Cut the remaining roll into 10 pieces. Place each piece of dough between 2 sheets of lightly oiled foil, place the foil in a tortilla press, and press into a thin round. Peel off the round of dough; it should be about 3 inches in diameter and a scant 1/8 inch thick.
• Place about 1 1/2 teaspoons of the filling in the center of a dough round. Fold in half to form a half-moon and pinch one end of the half-moon together. Using your thumb and index finger, make 4 or 5 small pleats in the front piece of dough, then pinch together the remaining end of the dough to seal the dumpling. Place the dumpling on a plate. Continue making dumplings.
• Line a bamboo steamer, metal tier, or rack with 2 cabbage leaves. Place the dumplings on the leaves 1/4 inch apart. The dumplings should be cooked in batches; the size of your steamer rack will determine how many dumplings can be cooked at one time.
• Bring water to a boil over high heat in a covered steamer. If using a rack, the water level must not touch the cabbage leaves. Carefully place the bamboo steamer, metal tier, or rack into the steamer, cover, and steam 5 minutes on high heat, or until the shrimp is orange and visible through the translucent dough, and is just cooked. Check the water level and replenish, if necessary, with boiling water. Carefully remove dumplings from the steamer. Dumplings should be served immediately. Continue steaming the remaining dumplings using fresh cabbage leaves and replenishing the steamer with more boiling water.

BERGY DIM SUM #6 STEAMED SWEET BEAN BUNS

Steps:

• --------Instructionsfor dough----------.
• Sift flour and baking powder into a bowl add sugar and mix, rub in the lard with your fingertips until evenly distributed.
• Add water and vinegar together and knead until a fairly soft dough.
• Shape into a ball and let it rest, covered, for 30 minutes.
• ----------Tomake the buns-----------.
• Divide the dough into10 portions.
• Mould each into a smooth ball.
• Roll each out on a lightly floured surface to a circle about 4 inches across.
• Put a heaping teasp of filling in the centre and gather the edges inward, folding and pleating to make a neat join.
• Twist dough to seal.
• Put each bun, join downwards, on a piece of bakers paper, lightly greased with sesame seed oil,in a steamer.
• Cover and steam for 20 min utes.
• Serve warm.
• (The cooked buns can be refrigerated overnight and reheated by steaming 3 minutes before serving).
• -------------Filling------------:The filling for this recipe is simply a teaspoon full of the prepared sweet bean paste.
• There will be other fillings for this dough in further Dim Sum recipe suggestions.