Yum Cha Dipping Sauce Recipes
ASIAN ESSENTIALS: DIM SUM DIPPING SAUCES
For this year's Independence Day celebration, I am doing a small plates dinner outside, where we can eat and watch the fireworks from the nearby country club. Doing several types of Dim Sum (steamed beggars pouches, pork siu mai, and pot stickers); and to further mix it up, there will be a tapas bar. Here are three of the...
Provided by Andy Anderson !
Categories Dips
Time 10m
Number Of Ingredients 23
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients (mise en place).
- 3. Sauce #1 - Sweet with lots of heat Add the water to a small saucepan, over medium heat. Add the ingredients and bring to a simmer. Remove from heat and allow to return to room temperature before serving, about an hour.
- 4. Sauce #2 - Sweet with sour notes Combine all the ingredients in a small bowl, and serve.
- 5. Sauce #3 - Savory with a bit of heat Add the tamari, vinegar, and water to a small saucepan, and bring up to a simmer. Add the sugar, and stir to dissolve. Add the remaining ingredients, take off the heat, and allow to come to room temperature before serving, about an hour.
- 6. PLATE/PRESENT
- 7. Use them as dipping sauces for all your favorite Asian foods. Enjoy.
- 8. Keep the faith, and keep cooking.
GINGER AND SHALLOT DIPPING SAUCE
This delicious gingery dipping sauce takes dumplings to another level.
Provided by Recipe Winners
Time 10m
Number Of Ingredients 8
Steps:
- combine all ingredients in a small bowl and mix thoroughly
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
YUM CHA DIPPING SAUCE
Our favourite Chinese Restaurant serves a great dipping sauce for their Prawn Har Gau. This is as close to it as I can get. Try it for dipping any steamed dim sum. Delicious.
Provided by Wendys Kitchen
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place all ingredients in bowl.
- Stir.
- Serve.
Nutrition Facts : Calories 149.5, Fat 0.1, Sodium 3414.8, Carbohydrate 34.2, Fiber 0.7, Sugar 28.4, Protein 5.3
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- Place pork, salt, soy sauce, rice wine, sugar with the pork meat/mince in a large mixing bowl. Mix vigorously with a spoon or use your hands until it becomes pasty (initially it will be crumbly) - about 30 seconds.
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- Scallop and chive dumplings. These elegant translucent-skinned dumplings are made from a pastry of tapioca flour and water. If you don't have the time or inclination to make them from scratch, pick up some gow gee dumpling skins from your local Asian grocer.
- Sichuan salt and pepper king prawns with wok-toasted chilli and garlic. The secret to these prawns' success is marinating them first in soy sauce, Shaoxing wine, sesame oil and a beaten egg before deep-frying them.
- Spring onion pancakes. These flaky and perfectly oily pancakes are served with a tart dipping sauce. They will definitely not be sticking around to see the Lunar New Year out.
- Pork and prawn potstickers. What makes potstickers a particularly sublime part of the dumpling category is their chewy-and-crispy, best-of-both-worlds shell.
- Hong Kong fried rice. Fried rice is a crowd-pleaser, especially when there's enough it means you can wake up to leftovers (ie. make double).
- Hot and fragrant crab (hong jiau xiang la xie) Sitting around in a group picking apart crabs with your hands has something of a festive feel to it, and these ones have a lively flavour to match the atmosphere.
- Barbecue pork belly steamed buns (bao) These pork buns may have a fresh and modern edge, with their open shape and abundance of pickled carrots and herbs, but at their heart, they're still the same char sui bao you know and love: pork belly caramelised in lashings of five-spice, sugar and soy sauce encased in a cloud-like steamed bun.
- Kung pao chicken. Where Chinese cuisine often features different cuts of the chicken - cartilage, neck, feet, skin - this one uniquely uses the chicken breast.
- Crab and prawn sesame toast with sweet chilli. These crisp and pillowy of yum cha staples get a unique angle by including crab meat in the mix along with the prawn.
- Whole snapper steamed with black beans, lemon and chilli. You'll need a wok and a bamboo steamer for this banquet-worthy dish, and things are straightforward from there: the fish is steamed with black beans and lemon, then has an aromatic hot oil poured over it to crisp things up.
SIU MAI THE DELICIOUS DIM SUM FAVOURITE | BELLY RUMBLES
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- Put the dried shitake mushrooms in a medium bowl. Cover with boiling water, and then weigh the mushrooms down with a small bowl. They will need to soak for at least 30 minutes.Once rehydrated give them a squeeze to remove excess liquid. Cut the stem from the underside of the shitake and discard. Then finely chop the mushroom caps. Place them in the fridge until it is time to make the filling.
- Place peeled and cleaned prawns in a medium-size bowl with cold water. Add bicarb soda/baking soda and mix thoroughly. Cover the prawns and place them in the fridge for 30 minutes.After 30 minutes remove the prawns from the fridge and drain. Rinse them well under cold water and dry with paper towel. Chop prawns finely on a cutting board and then place them back into the fridge until you are ready to make the siu mai filling.
- Add finely chopped shitake mushroom and prawn into a large glass bowl along with all the other ingredients. Except obviously the wonton wrappers.
- Mix siu mai filling thoroughly with a spoon or your hands.I find it easier to mix the filling by hand. I put on a disposable rubber glove as I hate getting the mixture under my fingernails.The mixture will become "pasty" and well combined.
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