PORK DIM SUM
Make and share this Pork Dim Sum recipe from Food.com.
Provided by ddav0962
Categories Meat
Time 15m
Yield 12 wontons, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place the ground pork, scallions, bamboo shoots, soy sauce, sherry, sesame oil, sugar and beaten egg white in a large mixing bowl and mix until all ingredients are thoroughly combined.
- Stir in the cornstarch, mixing until thoroughly incorporated with the other ingredients.
- Spreat out the wonton skins on work counter. Place a spoonful of pork mixture in center of each wonton skin and lightly brush edges with water.
- Bring sides of skins together in the center of the filling, pinching firmly together (it'll look like a little purse).
- Line a steamer with a clean, DAMP tea towel and arrange wontons inside.
- Cover and steam for 5-7 minutes, until dim sum are cooked through.
- Serve immediately.
STEAMED CHINESE BARBECUE PORK BUNS/CHA SIU BAO RECIPE
Time 30m
Yield makes 9-10 buns
Number Of Ingredients 16
Steps:
- In the bowl of your stand mixer, stir together the warm water with the sugar. Sprinkle on the yeast and let proof for 10 minutes. There should be tiny bubbles on the surface.
- Add the heavy cream and flour and knead on medium speed until smooth and elastic, about 5-6 minutes. Alternatively, knead with your hands. The dough will start out quite dry, but continue to knead until all the ingredients are incorporated. The dough should be stiff but not sticky. If sticking to the sides of the bowl, add an extra tablespoon of flour. If it doesn't come together as a dough, add an extra teaspoon of cream.
- Cover the bowl with plastic wrap and cover with a kitchen towel. Let proof until doubled in size, about 1 and half to 2 hours, depending on room temperature. Cut out 9-10 parchment paper squares and set aside.
- While the dough is proofing, make your filling. Heat the oil in a wok or frying pan over medium high heat. Add the shallots and cook until softened, but not browned. Turn the heat to medium low and add the oyster sauce, sugar, sesame oil, and soy sauces. sugar, soy oyster sauce, sesame oil. Stir together until sugar dissolves and mix comes to a simmer. Add the chicken stock and stir in the flour, whisking until slightly thick. Remove from the heat and fold in the barbecue pork. Chill until completely cool, covering as necessary.
- Once the dough is doubled, place the dough on the countertop. There shouldn't be a need to flour your countertop; the dough shouldn't be sticky. Punch the dough down. Divide into ten equal parts. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Note: If making panda faces with black sesame features. Take one portion and knead the black sesame into the dough until evenly distributed. Let dough rest, covered lightly with plastic wrap, while shaping.
- Using a rolling pin, roll out the balls into 4 1/4 inch shaped disks. The edges should be slightly thinner than the centre. Scoop in 1 to 1 1/2 tablespoons of the cooled filling and pleat and pinch to close. Place finished buns on the prepared parchment paper squares, seam side down.
- For panda faces: cut off pieces from the black sesame dough and roll into small balls accordingly for each face. You'll need 4 larges pieces (eyes and ears) and one tiny piece (nose) for each panda. For the ears: gently push 2 of the balls into the top of the face (using a bit of water to help with sticking if necessary). For the eyes: flatten 2 of the balls and use a clean straw to cut out eye holes. Place on the panda face, along with the nose. If using seaweed, use a seaweed punch, or cut out shapes with scissors. Use water to apply seaweed shapes to buns.
- Arrange the completed buns in a steamer with 1 1/2 inches of space in between. Cover the steamer with plastic wrap and let proof for 1 hour. The buns will be puffy but not quite doubled.
- Steam the buns: add water to a pot or wok and bring to a boil. Turn down to medium and place the steamer (with the lid on) on top. Steam on medium for 10 minutes. Open the lid at 3 minutes to let some steam out - you don't want the temperature to get too high as this leads to inflating and deflating buns. Once steamed, the buns should be puffy. Remove from the steamer, let cool slightly and enjoy warm!
PORK AND PRAWN DIM SUM
These little parcels of deliciousness are becoming more and more popular in the UK and now you can make them in the comfort of your own home thanks to the Hairy Bikers. Tender pork mince and soft prawns work wonders together to make a delicious, flavour-packed filling. These little dumplings will make a great starter or party food.
Categories Starters & Snacks Asian
Time 1h
Yield makes 18
Number Of Ingredients 17
Steps:
- In a large bowl, mix together the prawns, pork, coriander, ginger, grated garlic, garlic roots or spring onions, sesame oil, rice vinegar, soy sauce, tablespoon of cornflour, peppercorns and salt. Get in there with your clean hands and mix well so that all the ingredients are thoroughly incorporated, then set aside for 2-3 hours for the flavours to develop. When you're ready to make your dim sum, mix the remaining teaspoon of cornflour with 2 tablespoons of cold water for sealing the dim sum. Oil a stainless steel or bamboo steamer and line it with a banana leaf or baking parchment - it's important that the dim sum don't stick so prepare the steamer with care. Take a wonton wrapper and brush around the edges with the cornflour and water mix. Make sure you brush well - don't stint on this. Place the wrapper on the palm of your hand and put a good teaspoon of the pork and prawn mixture in the centre of the wrapper, being careful not to overfill it. Gradually and carefully fold the sides up around the filling. Cupping the dim sum between your thumb and forefinger, use a damp teaspoon to press the mixture and make a smooth top. Add a pea on top, then place the filled dim sum on the steamer and repeat until all the mixture is used up. Place the steamer over a pan of boiling water and steam the dim sum for 15 minutes. Drizzle with toasted sesame oil and serve with a bowl of soy sauce for dipping.
25 BEST DIM SUM
Roundup of the most popular 25 best Chinese dim sum recipes including potstickers, dumplings, steamed buns, spring rolls and more appetizers.
Provided by Sam Hu | Ahead of Thyme
Categories Dim Sum
Time 50m
Number Of Ingredients 5
Steps:
- Dim sum is best served fresh. Store any leftover dim sum in an airtight container and place in the refrigerator for up to 3 days. Reheat in a steamer or air fryer (depending on the recipe).
- Most of these recipes are freezer-friendly (either before cooking or after according to recipe instructions) and can also be stored in the freezer for up to 3 months. For instance, you can make a big batch of dumplings and wontons, store in the freezer, and cook directly from frozen when ready to use.
Nutrition Facts : Calories 150 calories
PORK DIM SUM (ASIAN PORK DUMPLINGS) AND DIP
This recipe uses fresh pork, but it can be made more easily of you start with ground pork instead. The same basic recipe can also use chicken, shrimp, or vegetables instead. NOTE: You can make your own Chinese 5 spice powder by combining equal quantities of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns and blending in a spice grider.
Provided by Late Night Gourmet
Categories Asian
Time 40m
Yield 36 serving(s)
Number Of Ingredients 13
Steps:
- NOTE: skip to next step of you decide to use ground pork instead.
- Trim fat from pork until there's 10 ounces of pork remaining. Cut pork into small pieces.
- Rub pork with 1 tablespoon of Chinese 5 spice powder, 1 grated garlic clove, and 1 tablespoon of grated ginger. Allow to rest in refrigerator for at least one hour to infuse the flavor into the pork.
- Thoroughly blend chopped Swiss chard, 2 grated garlic cloves, 2 tablespoons of grated ginger, 1 tablespoon of Chinese 5 Spice Powder, 1 tablespoon of sesame oil, 1 beaten egg, and 1 ounce of Chinkiang vinegar.
- Cook mixture in medium-high heat pan until vegetables are soft, stirring frequently to break it up and cook evenly. Remove from heat and drain juices.
- If using fresh pork, keep in refrigerator until ready to grind, then grind thoroughly. Cook in a medium-high pan for about 30 seconds, then flip over and cook for another 30 seconds. You just want to brown it a little bit (the steaming will finish the cooking process).
- Blend pork with drained vegetables and cool in refrigerator while preparing the won ton wrappers.
- Cut the corners off the wonton wrappers, stacking several at a time. If you have a circle mold, this will make things easier.
- NOTE: use the photo that's keyed to the following steps as a guide.
- Separate wonton wrappers and lay several out at a time on a dry surface. Wet the edges of each wrapper. Scoop 1 teaspoon of pork mixture into the middle of each wrapper. Fold wrapper over so the edges touch. Wet the outside of the dumpling along the seam. Starting at one end of the dumpling, pinch together the edge in a fan-fold pattern. Repeat for each wrapper and pork mixture.
- Place a sheet of parchment paper over the holes of a steamer. Arrange the dumplings in the steamer so that none are touching each other. Steam dumplings for 15 minutes. Repeat for remaining dumplings.
- Make a dipping sauce by blending 2 ounces of Chinkiang vinegar with gochujang, lime juice, fish sauce, sesame seeds, 1 teaspoon of sesame oil, and 1 teaspoon of Chinese 5 spice powder. Allow to rest for at least 15 minutes to integrate fully.
Nutrition Facts : Calories 52, Fat 2.3, SaturatedFat 0.6, Cholesterol 11.1, Sodium 68.4, Carbohydrate 5.1, Fiber 0.2, Protein 2.5
PORK AND SHRIMP "DIM SUM" BURGER
Who doesn't love Chinese dumplings? Richard Blais, owner of Flip Burger Boutique and winner of Bravo's Top Chef All-Stars, brought those flavors into this luscious burger, which merges health with huge flavor using low-cal, high-protein shrimp and relatively lean pork. Make slider-size and tuck into Chinese steamed buns (available at Asian groceries), or use pillowy potato-flour [...]
Provided by tbriechle
Yield 4
Number Of Ingredients 10
Steps:
- Put the pork in a large bowl. Feed the shrimp through a meat grinder, or pulse in a food processor until coarsely ground; remove and mix well with the pork. In the food processor (or by hand), mince the ginger, garlic, and scallions almost to a paste. Mix into the pork mixture with five-spice powder, soy sauce, sambal oelek, and sesame oil. Form small patties, no more than 1/2-inch thick. Heat a large nonstick skillet or griddle over medium-high heat and coat with olive oil. Cook patties until the middles are opaque and outsides are browned, about 4 minutes per side. Add your facorite toppings. We suggest: Kecapmanis, chopped scallion and cilantro, and shaved cucumber.
SHRIMP AND PORK DIM SUM
I got to try out this Shrimp And Pork Dim Sum at my friend's place. My GOD, It was simply mind blowing! An assortment of fabulous flavors, the Shrimp And Pork Dim Sum recipe is one of those Chinese dishes you simply shouldn't miss. The marriage of the amazing flavors of pork with other ingredients is the secret to this Shrimp And Pork Dim Sum. It is a good option for those who are on High Protein diet. It is a nice dish to be prepared within 20 minutes. It is an ideal Side Dish. Trust me! I am saying that you must try this Shrimp And Pork Dim Sum.
Provided by Chinese.wok
Number Of Ingredients 0
Steps:
- 1 Wash and devein shrimp and pat dry. Dice and put into mixing bowl. Add ground pork and pork fat, mushrooms without stems and bamboo shoots. Pound until firm. Add seasonings and pound again until seasonings are well mixed. 2 Put 2 tsp (10 mL) of filling in each wonton skin. Holding the wrapper in one hand, squeeze the wrapper around the filling in a basket shape . Using a knife, flatten the top. 3 Put dim sum in a greased steamer or on a plate. Steam over high heat for 10 minutes.
Nutrition Facts :
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- Siu Mai (Steamed Pork and Shrimp Dumplings) Siu mai dumplings are a favorite at dim sum houses, and one of the easiest Chinese dumplings to make at home.
- Har Gow (Chinese Steamed Shrimp Dumplings) No dim sum experience would be complete without these popular steamed shrimp dumplings. Sweet shrimp are nestled inside translucent wrappers with mild Chinese vegetables, creating a tease for the senses.
- Char Siu Bao (Chinese Steamed Pork Buns) Steamed pork buns are savory, sweet, rich barbecued pork enclosed inside light and fluffy yeast dough, making them a filling, favorite dim sum dish.
- Spareribs With Black Bean Sauce. Chinese pork spareribs with black bean sauce are a popular dim sum dish for the kids. This recipe suggests using a prepared black bean sauce, along with a little soy sauce, rice wine, and red pepper flakes, as a shortcut to creating the luscious dark sauce that coats the stir-fried ribs.
- Lo Mai Gai (Sticky Rice Lotus Leaf Wraps) Opening up a fragrant lotus leaf to discover the filling of sticky rice, meat, and vegetables is a fun adventure at the table.
- Jiaozi (Chinese Dumplings) Whether you serve them steamed or fried, these tasty dumplings filled with ground pork or beef, and Chinese vegetables, are sure to disappear from the table quickly.
- Chinese Pork Spring Rolls. Spring rolls are a must-have dim sum snack, and make a great party appetizer. The tasty, hot filling in this recipe combines Chinese barbecued pork, chopped black mushrooms, shredded carrots, and bean sprouts, all stir-fried in a quick sauce and loaded into spring roll wrappers, for deep-frying.
- Paper-Wrapped Chicken. Tender, marinated chicken breast chunks, mushrooms, and scallions are folded into parchment paper envelopes, and deep-fried until hot, fragrant, and cooked through.
- Dim Sum Shrimp Toast With Water Chestnuts. Delight your dim sum guests with scrumptious, open-faced fried shrimp and vegetable sandwiches. Use a crusty bread for this recipe, such as country loaf or French baguette, and pre-bake the bread slices as suggested, to prevent them becoming soggy when deep-fried.
- Chinese Fried Shrimp Balls. Nicely seasoned balls of juicy minced shrimp and crunchy water chestnuts are deep-fried in oil until crisp and golden, in this dim sum recipe that also makes a fabulous party appetizer.
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- To make the dough, add har gao flour in a mixing bowl. Then, pour in hot water. Using a pair of chopsticks, quickly mix in clockwise motion until the dough is almost coming together. Add in oil. Kneed with your hands until the dough is round and smooth. This takes around 2 minutes. Cover and let rest for 10 minutes while you work on the filling.
- Cook bok choy in a pot of boiling water until cooked, around 2 minutes. Drain and soak in a bowl of ice water. Set aside.
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15 MOST POPULAR DISHES OF CHINESE DIM SUM: SHRIMP DUMPLING ...
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- Shrimp Dumpling. Chinese name: 虾饺 xia jiao. Shrimp Dumpling is a famous traditional Cantonese dim sum. It originated in a small family-style tea house in Wufeng Township, Wucun, Guangzhou suburb, in the early 20th century.
- Barbecued Pork Buns (Cha Siu Bao) Chinese name: 叉烧包 cha shao bao. Barbecued Pork Bun is one of the representative traditional Cantonese dim sum. The ingredients are flour, Char Siu the Chinese barbecued pork, oyster oil and other seasonings.
- Shumai. Chinese name: 烧卖 shao mai. There is Shumai all over the country. There are a variety of fillings including glutinous rice, mushrooms, water chestnut, pork, beef and shrimp.
- Rice Noodle Rolls (Cheung Fun) Chinese name: 肠粉 chang fen. Originating in Luoding, Guangdong province, the Steamed Rice Noodle Roll is popular around the country, among which the Steamed Rice Noodle Roll in Guangzhou, Puning, Chaoshan and Yufu is most well-known.
- Pineapple Bun. Chinese name: 菠萝包 bo luo bao. Pineapple Bun is a kind of sweet bread invented in Hong Kong. It has no pineapple as ingredients in fact and no filling is stuffed at all.
- Steamed Custard Buns (Nai Wong Bao) Steamed Custard Buns. Chinese name: 奶黄包 nai huang bao. As a traditional Cantonese dim sum, Steamed Custard Bun characterizes a strong milk frgrance and yolk flavor.
- Steamed Spareribs with Black Beans. Chinese name: 豉汁蒸排骨 chi zhi zheng pai gu. Steamed Spareribs with Black Beans is one of dim sum dishes which is delicious and has the aroma of fermented black beans and garlic.
- Chicken Foot. Chinese name: 蒸凤爪 zheng feng zhua. The cooking steps of this dim sum dish are as follow. Pour water, cooking wine, anise, cinnamon, ginger, chicken feet into the pot and bring to a boil.
- Deep Fried Meat Dumpling. Chinese name: 咸水角 xian shui jiao. Deep Fried Meat Dumpling is a common Cantonese dim sum. The fillings include pork chops, leek, shrimp, dried black mushroom and jicama.
- Egg Tart. Chinese name: 蛋挞 dan ta. In the 1920s, there was fierce competition among major department stores in Guangdong province. In order to attract customers, the chefs of department stores designed a special dessert every week.
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