Last night Sarah & Gayle invited us over for Dim Sum. It was fantastic. We started with fried crab rangoon, curry chicken triangles and finally an assortment of beef, shrimp & pork dumplings. All to die for this was served with delicious cold Ty-Ku Sake and fresh pineapple to finish! I thought the dough would be hard to work with but it is easier than spring rolls or phyllo dough to make!
Shrimp & Pork Dim Sum
1/3 lb shrimp, chopped
1/3 lb ground pork
2 black mushrooms, soaked, rinsed and chopped
1/4 C chopped bamboo shoots
1/4 C chopped green onions
1 T sesame seed oil
1/2 t sugar
1 t salt
1/2 t white pepper
1 egg white
2 T cornstarch
1 C wheat starch
1/2 C tapioca starch
1/2 t salt
1 C boiling water
2 t oil
Knead the dough for at least 5 minutes, before forming it into a long jelly roll shape about 2 inches in diameter.
Slice the roll into round pieces about 1 inch thick, and flatten each piece slightly with the palm of your hand
Use a rolling pin to roll each piece into a 4-inch circle.
Place 2 tbsp. of filling in the middle of each circle and gather the sides at the top, giving a twist to seal.
Allow the dumplings to rest for 30 minutes.
Place the dumplings into a steamer, leaving at least an inch between each dumpling.
Steam the dumplings for 20 minutes, and serve hot.