Saturday, May 3, 2008
My kids love dim sum. I make it a few times a month for them. There are about 7 or 8 different kinds that I make and they are all pretty easy.
Tyler Florence's Real Kitchen
3/4 pound ground pork
1/4 pound shiitake mushrooms
1/2 medium turnip, peeled and grated
1 green onion, finely chopped
2 garlic cloves, minced
1/2 tablespoon grated fresh ginger
1/4 bunch fresh cilantro
1 egg white
2 teaspoons cornstarch
1 tablespoon soy sauce
1 tablespoon sesame oil
2 teaspoons dry sherry
1/4 teaspoon sea salt
1/4 teaspoon ground pepper
1 egg white
Place all filling ingredients in a food processor and pulse until smooth.
Line a cookie sheet with wax paper and lightly dust with cornstarch.
Lay a wrapper on a flat surface with one corner facing you. Brush the surface with the beated egg white and drop 2 teaspoons of the filling in the center. Fold the wrapper in half, corner to corner, to form a triangle. Press the seams together to seal. Brush the two points with the beaten egg and bring togther, pinch to seal.
Place finished dumplings on the cookie sheet.
Lightly oil the bottom of a bamboo steamer. Place as many dumplings that will fit without touching (about 12 per shelf). Bring about 2 inches of water in a wok to a boil. Set steamer in wok and cover steamer with bamboo lid. Steam for about 12 minutes.
Serve with steamed rice and soy sauce for dipping.