SHRIMP TOAST RECIPE BY TASTY
Shrimp toast is a classic Chinese dim sum dish. Fresh shrimp is ground into a paste flavored with soy sauce, rice wine vinegar, sesame oil, and sambal, then spread on bread triangles and fried to golden-brown perfection. Serve as an appetizer at your next gathering or part of a larger dim sum feast!
Provided by Tresha Lindo
Categories Lunch
Time 30m
Yield 8 pieces
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot over medium heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
- In a food processor, combine the shrimp, egg whites, soy sauce, rice wine vinegar, sesame oil, sugar, sambal, garlic, ginger, salt, and scallion whites and pulse until smooth.
- Trim the crusts off the bread, then cut diagonally into triangles.
- Spread 2 tablespoons of the shrimp paste evenly over each triangle of bread. Sprinkle the sesame seeds over the shrimp paste.
- Add the shrimp toasts, 3 at a time, to the hot oil, shrimp side down. Fry until the shrimp turns pink and the sesame seeds are light golden brown, about 2 minutes. Flip the toast over and fry on the other side until the bread is golden, about 1 minute. Transfer to the wire rack and let drain for 1 minute.
- Garnish the shrimp toast with the scallion greens and serve with soy sauce for dipping.
- Enjoy!
HAR GOW (DIM SUM SHRIMP DUMPLINGS)
This recipe for Har Gow (dim sum crystal shrimp dumplings) has been a long time coming. After many experiments, we've cracked the code on how to make them.
Provided by Judy
Categories Dim Sum
Time 1h20m
Number Of Ingredients 13
Steps:
- Mix everything (except the bamboo) together; whip in one direction for a few minutes until the mixture starts to look sticky. Now add the chopped bamboo shoots, and mix everything together. Cover and refrigerate while preparing the dough.
- Mix the wheat starch and cornstarch in a mixing bowl. Slowly add in the boiling water, while stirring rapidly. Now add in the lard (or oil) and continue to stir. Knead the dough for a couple of minutes, until it turns into a smooth dough ball. Roll the dough into a long cylinder, and divide it into 18 equal pieces. Cover the dough pieces with a damp paper towel.
- Turn on the stove to pre-boil the water in the steamer. Take one piece of dough and roll it into a 3" diameter circle. Add a spoonful of filling and fold the dumpling as shown in our video. Continue assembling until all the dumplings are made.
- Once the water in the steamer is boiled, steam the shrimp dumplings for 6 minutes using high heat and serve hot. Make sure that they each have an inch and a half to expand during the cooking process.
Nutrition Facts : Calories 213 kcal, Carbohydrate 30 g, Protein 8 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 98 mg, Sodium 424 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHINESE STUFFED PEPPERS (DIM SUM STYLE - 2 WAYS!)
Steps:
- Gently rinse the fermented black beans under cold water for a few seconds to reconstitute it and to remove some of the salt. Once the beans are a little soft, use the side of a knife or a fork to smash them flat and set them aside
- Finely chop the garlic and set it aside
- Mix the corn starch and cold water for the corn starch slurry (thickener) in a small bowl and set it aside
- In a small pot, add 2 tablespoons of oil and set the stove to medium heat.
- Once the oil is hot and shimmering, addin the garlic and black beans and cook them for about 1 minute until the garlic is soft.
- Add the rest of the ingredients for the 'Garlic Black Bean Sauce' into the pot (soy sauce, oyster sauce, cooking wine, water/stock, sugar) and mix it together. Let it cook until the sauce starts simmering
- Once the sauce starts bubbling, re-mix the corn starch slurry in the bowl (the starch might have settled to the bottom) and slowly pour it into the sauce while stirring. Keep stirring until the sauce thickens.
- Once the sauce thickens, the sauce is done! Set it aside with the lid on. Don't worry if a skin forms on top of the sauce once it cools - it happens.
- Defrost the shrimp by running it under cold water for 10-15 minutes and peel the shrimp.
- Once the shrimp has been peeled, use a knife to finely chop it. As I chop the shrimp, it will start to spread out on the chopping board so I like to fold the shrimp back into a pile and continue to chop it. I do this about 10-12 times until the shrimp because a chunky paste. Alternatively, you can also use a food processor which will give you a smoother shrimp paste.
- Once the shrimp has been chopped, put it in a bowl and mix the rest of the ingredients from the 'Shrimp Filling' list together and set aside.
- Take 1/2 teaspoon of filling and either microwaving it for 25-30 seconds or using a pan to cook it then taste it for flavour to make sure it is salty and flavourful. Adjust to taste.
- Once everything tastes good to you, set it aside for later
- (OPTION 2) MAKING PORK FILLING
- Place the pork in a large bowl
- Grate the garlic and place it in the bowl with the pork
- Add the remaining ingredients from the 'Pork Filling' ingredient list and mix it together.
- Mix the pork filling in one direction for 7-10 minutes. The salt combined with the overmixing will give you a springy pork texture instead of a crumbly pork texture.
- Take 1/2 teaspoon of filling and either microwaving it for 25-30 seconds or using a pan to cook it then taste it for flavour to make sure it is salty and flavourful. Adjust to taste.
- Once everything tastes good to you, set it aside for later
- Turn the pepper upside down so that the bottom is facing up. You should see 4 bumps. Imagine a line in the shape of a '+' between the bumps. Cut the pepper into quarters using the space between the bumps as a guideline. (see photo in blog for an example)
- Once you have the 4 wedges from the pepper, remove the core, seeds, and veins. Cut the top and bottom tips off the pepper so that it can lay flat against the frying pan.
- Repeat this for the rest of the peppers.
- Once all the peppers have been prepared, place a bit of corn starch in a small bowl and rub it on the inside of the peppers
- Use the filling you made and stuff each pepper wedge. Try not to over stuff it, the deeper the pockets and the thicker the filling, the harder it will be to cook the filling all the way through. I like to stuff it no more than 1 inch thick and have the filling slightly above the pepper by 1-2mm
- Once you are ready to cook them, set a frying pan to medium low heat with a bit of oil. The filling and peppers burn easily on higher heat so we want to cook it on a slightly lower temperature for a longer time so the fillings will cook all the way through.
- Place the pepper in the frying pan, filling side down and cook it for approximately 3 minutes or until the filling has browned. Once the filling is brown, flip it onto the pepper side.
- Once all the peppers have been flipped, add about 3 tablespoons of water into the frying pan and cover it with a lid. We want to steam it a little to make sure the middle is cooked all the way through. If you are using thinner peppers with less fillling, you can skip the steaming step. Steam it until the water evaporates, which is approximately 3-4 minutes
- Remove the lid and continue to let the pepper cook, on the pepper side so that starts to brown. Approximately another 3 minutes
- Once all the peppers are ready, warm up the sauce over the stove again and then spoon some of the sauce on top and enjoy!
Nutrition Facts : Calories 465 kcal, Sugar 2 g, Sodium 1195 mg, Fat 32 g, SaturatedFat 7 g, Carbohydrate 12 g, Fiber 1 g, Protein 30 g, Cholesterol 243 mg, ServingSize 1 serving
SHRIMP RICE NOODLE ROLLS (SHRIMP CHEUNG FUN OR "HA CHEUNG")
Shrimp Rice Noodle Rolls, or "ha cheung" are a dim sum classic, and consist of light rice noodles, or cheung fun rice noodles, wrapped around plump shrimp, doused in a sweet soy sauce.
Provided by Judy
Categories Dim Sum
Time 3h
Number Of Ingredients 24
Steps:
- Toss the cleaned shrimp with 2 tablespoons water, 1/2 teaspoon sugar and 1/8 teaspoon baking soda. After the shrimp have been coated, cover and refrigerate for 2 hours.
- After 2 hours, rinse the shrimp under a gentle stream of cold running water for 5 minutes to wash away the sugar and baking soda and pat thoroughly dry with a paper towel. This will greatly improve the texture of the shrimp!
- Marinate the shrimp with 1/4 teaspoon sesame oil, a pinch of salt, 1/2 teaspoon cornstarch, and 1/4 teaspoon ground white pepper. Cover and return to the refrigerator while you prepare the rest of the ingredients.
- Prepare the sauce by adding all the ingredients to a small saucepan over medium low heat. Heat the sauce until it begins to simmer, and turn off the heat. Cool completely and remove the ginger and scallion. You can store this sauce in the refrigerator for up to 2 weeks.
- Combine the rice flour, mung bean starch, wheat starch, cornstarch, and salt in a large mixing bowl. Add the water and stir for at least three minutes until dry ingredients are well dissolved. Set aside and allow time for any air bubbles to dissipate.
- Soak the cotton cloth in water so it's completely saturated. Prepare a large assembly station by brushing some oil on a clean, smooth surface like a non-porous countertop, a large flat plate, or a smooth cutting board.
- Pre-boil water in your steamer with the lid on (more on how to set up a steamer here), and make sure your steamer fits the flat-bottomed pan you will use to steam the rice noodles. I used a 9 x 13 non-stick sheet pan. This recipe makes 2 full sheets of rice noodles in this sized pan (equivalent to almost 3 dim sum orders).
- First, place the shrimp in a single layer on a plate, and steam them for 2 minutes. Remove them immediately and set aside.
- Now lift the soaking wet cotton cloth out of the water and line the bottom of the pan with it. (Do not wring out the water.) Stir the rice-flour liquid mixture well again before adding just enough to cover the cloth at the bottom of the pan completely. Too much will make the rice noodle too thick. With the water in your steamer boiling, use the plate gripper and carefully lower the pan into the steamer, immediately cover the lid and steam on high for 2 minutes. (MAKE SURE THE PAN IS PERFECTLY LEVEL, or the noodle will be too thick on one side and too thin on the other.)
- Then remove the pan from the steamer with the plate gripper and position it next to your assembly station.
- Carefully lift the cloth out of the pan, and place (rice noodle side down) onto the oiled surface. Use the dough scraper and carefully scrape the rice noodle sheet off the cotton cloth onto the oiled surface. Scrape and peel off the cotton cloth at the same time. This step must happen quickly while the noodle and cotton cloth are still hot. The noodle might have a small hole here or there--don't fret. It does not affect the overall end result.
- Cut the rice noodle in half crosswise and line up four cooked shrimp along the edge of each piece. Roll the rice sheet using the plastic dough scraper to wrap up the shrimp. At this point, you'll have two long rolls. Cut each in half, drizzle with the prepared sauce, and eat it while it's hot.
- Rinse the cotton cloth in clean water (no soap or detergent necessary) to remove rice residue before making the next one. These are best when fresh. In this case, we discourage leftovers! Good thing the rice batter is so easy to make!
Nutrition Facts : Calories 118 kcal, Carbohydrate 12 g, Protein 7 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 71 mg, Sodium 768 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SHRIMP DIM SUM
These are labor intence. But if you have the time it's well worth it. You can use a food processor to ground the shrimp. And use shrimp with no shell/skin. This makes 30 Dumpling. Great for a potluck or party.
Provided by daisygrl64
Categories Asian
Time 1h40m
Yield 30 dumplings
Number Of Ingredients 13
Steps:
- To make the filling:
- mix together all the ingredients except the cornstrach until the mixture is well blended and smooth.
- stir in the cornstrach, mix.
- divide into 30 portions.
- To make the dough:.
- put 2 cups of flour in a medium size bowl.
- reserve remaining flour and use on hands if they become sticky.
- add the boiling water into the bowl.
- add the cold water and oil into the bowl.
- mix to form dough.
- knead until smooth.
- roll dough into a long rope shape and cut into 30 pieces.
- use a rolling pin to roll out each piece into a thin 2 inch circle.
- place a portion of the filling in the middle of a dough circle.
- bring the opposite edges together and pinch them together to hold.
- repeat with remaining circles and filling.
- line a steamer with a damp cloth.
- set the dumplings about 1 inch apart, steam over high heat for 5 minutes.
- remove and serve.
DIM SUM SHRIMP RECIPE
Steps:
- Peel and devein the shrimp leaving the tails intact on about 20 of them. Dry them thoroughly with paper towels and cut the shrimp without the tails into small pieces. Place these pieces in a bowl and add all of the ingredients for the marinade. Use your hand to mix everything together thoroughly. Next, grease the inside of an aluminum steamer tray with a little peanut oil on a paper towel. If you are using a bamboo steamer, line the tray with wax paper so that the dumplings won't stick to the bottom. Next in a small bowl, mix the cornstarch with just a little water so that it dissolves. This will be the sealer for the shrimp dumplings. Set up a work station. Have the wonton wrappers, shrimp mixture, cornstarch mixture, a clean plate to wrap on, and the steamer tray nearby. Start wrapping the dumplings. First take two wonton wrappers and using your finger wet the sides of both of them with the cornstarch mixture. Next, place a little bit of the shrimp mixture in the center of one of the wrappers. Then place a whole shrimp on top of the mixture with the tail pointing upwards. Pull up all of the corners of the wonton wrapper around the shrimp, leaving the tail exposed. Then take the second wrapper and place it on top of the wrapped shrimp still leaving the tail exposed, and wrap the corners around to the bottom of the shrimp. Press the shrimp down on the plate to form a base so that the tail stands up on its own. Then place it in the steamer tray and continue wrapping the remaining shrimp. Once they are all wrapped steam them for 8 minutes and then they can be served. Makes 20 dumplings.
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- In a large bowl, combine the wheat starch, tapioca starch and the salt. Slowly stir in the boiling water and you can see there is no dry flour in the bowl. Set aside for around 5 minutes.
- Add some lard (or not) and knead the flour into a dough until smooth. If you are using cooking oil, add the oil in the middle of your kneading process. Set the dough aside.
- Peel fresh shrimp and devein. Finely mince the shrimp and add cooking wine, soy sauce, pepper powder and chopped ginger firstly. Stir the filling in one direction until you get a paste like texture. Set aside to marinate for around 10 minutes.
- Get the dough out and knead around another 4~5 minutes to punch the air out and then roll the dough into a cylinder around 1 inch and then cut it into small sections around 1 inch diameter.
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- What are the best ingredients for the wrapper? There is no consensus of the wrapper’s formula. Most of the recipes include wheat starch, corn starch or tapioca starch and oil.
- How to prepare the wrapper dough for the best result. Mix the wheat starch, tapioca starch and salt in a mixing bowl. Add the boiling water and stir the flour and boiling water vigorously until it forms a sticky dough.
- The optimum amount of water for the dough. There is one problem that you may encounter when making the shrimp dumpling wrapper for the first time. You will find that the boiling water required varied significantly from one recipe to another.
- How to roll out the wrapper. In my opinion, the way of spreading the dough to paper thin with the back of the Chinese cleaver is more efficient than by the rolling pin.
- How to fold the dumpling. There is no fixed method to fold the dumpling. An easy way for one person may turn out to be difficult for the others. I use simple methods to pleat the dumpling in the video.
- The best ingredients for the dumpling filling. The main ingredients for the filling consist of shrimps, bamboo shoots, and pork fat. The seasoning consists of oil, ground white pepper, sesame oil, salt, and sugar.
- How to steam the shrimp dumplings. Here are the steps: Steam for six minutes over high heat, lid on. You can place the shrimp dumpling directly in the bamboo steamer or by lining it with a piece of baking paper or cheesecloth.
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- Start pleating one half of the wrapper traditionally should have at least seven pleats. When the half of the wrapper is pleated fold up to form a half-moon shape.
15 DIM SUM RECIPES YOU CAN MAKE AT HOME
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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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- For the Dough: Bring 1⁄2 cup of water to boil. In a bowl, add wheat starch, tapioca flour/starch, and salt. Mix the dry ingredients together. Add the oil and the boiling water.
- For the Filling: In a medium bowl, cover shrimp with cold water and stir in baking soda. Refrigerate for 30 minutes.
- Meanwhile, fill a small pot halfway with water and bring it to a boil. Add fatback and boil for 10 minutes. Drain fatback on paper towels and let cool. When the fatback is cool to the touch, remove the skin (if the skin is attached) and mince the fat.
- After 30 minutes in the refrigerator, drain and rinse shrimp under cold running water, then pat dry with paper towels. Chop shrimp into 4 to 5 pieces and place in a bowl.
- Cut the dough in half. Wrap half of the dough in plastic wrap to prevent drying and set aside. Roll the other half into a long rope. Cut the dough into 12 portions, about 1/4 ounce each.
- To fill the wrappers, place 3 to 4 pieces of shrimp with the fatback in the middle of one wrapper. Fold one side of the wrapper onto the other side forming a half moon.
- Using a small fork, crimp the edge. Set aside on top of parchment paper. (see note for freezing instructions.)
- To cook the dumplings, set up a steamer. Make sure to line the steaming surface with parchment paper or cabbage leaves to prevent the dumplings from sticking.
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