Veal Steamed Dumplings Dim Sum Recipes

HAR GOW (DIM SUM SHRIMP DUMPLINGS)

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.

VEAL STEAMED DUMPLINGS (DIM SUM)

Steps:

• In a larger bowl mix the mince meat, finely chopped spring onions, carrot if you decide to go for it, shiitake mushrooms, garlic, red chilli, coriander, half of the ginger, the hoisin sauce and half of the sesame oil, salt, white pepper. Mix well and set aside. Leave a pinch of the chopped spring onion and red chilli for serving sauce.
• To make the dumplings place the wrappers on the work surface. Take one by one and spoon some meat mixture, approximately one spoonful into the middle of each wrapper. You could close them if you want but I like them opened.
• Place the dumplings into the steaming dish and steam for 30-40 minutes. I always dip the bottom of the dumplings into a little sesame oil to avoid sticking or I lay strips of parchment paper.
• For the serving sauce mix the soya sauce, the remainder of the sesame oil, ginger, hoisin sauce a pinch of the spring onion, coriander, finely chopped red chilli, the sugar, vinegar and sesame seeds if you like.
• Serve while hot. Remove from steamer while hot to avoid sticking.

VEAL STEAMED DUMPLINGS (DIM SUM)

Steps:

• 1. In a larger bowl mix the mince meat, finely chopped spring onions, carrot if you decide to go for it, shiitake mushrooms, garlic, red chilli, coriander, half of the ginger, the hoisin sauce and half of the sesame oil, salt, white pepper. Mix well and set aside. Leave a pinch of the chopped spring onion and red chilli for serving sauce.
• 2. To make the dumplings place the wrappers on the work surface. Take one by one and spoon some meat mixture, approximately one spoonful into the middle of each wrapper. You could close them if you want but I like them opened.
• 3. Place the dumplings into the steaming dish and steam for 30-40 minutes. I always deep the bottom of the dumplings into a little sesame oil to avoid sticking.
• 4. For the serving sauce mix the soya sauce, the remainder of the sesame oil, ginger, hoisin sauce a pinch of the spring onion, coriander, finely chopped red chilli, the sugar, vinegar and sesame seeds if you like.
• 5. Serve while hot. Remove from steamer while hot to avoid sticking.

HOW TO MAKE STEAMED DUMPLINGS, TWO WAYS (蒸饺)

Steps:

• For regular wrappers: Pour boiling water into the flour while mixing with chopsticks. Then add room temperature water. Stir until no more liquid can be seen. Combine and knead with your hands until smooth. Cover the bowl then rest for 30 minutes.
• For crystal wrappers: Mix wheat starch and tapioca starch (or cornstarch) in a bowl. Pour boiling water over (It has to be just boiled). Stir with chopsticks immediately to distribute the water evenly. Then add oil. Combine and knead with your hands until very smooth. It can be used straight away. Remember to cover it well while preparing the filling.
• Put minced pork into a mixing bowl. Add white pepper, salt, sesame oil & water. Stir to combine.
• Add Chinese chives, water chestnut & dried papery shrimp. Mix well then keep in the fridge until you're ready to assemble the dumplings.
• Divide the dough into two parts. Roll each part into a rope then cut into 12 equal sections (24 pieces in total).
• Use a rolling pin to flatten a piece into a thin disc, about 9-10cm in diameter (Please refer to the tutorial below). Dust with flour/starch if it sticks. Remember to cover the unused pieces to prevent them from drying out.
• Place a spoonful of filling on the wrapper. Fold and seal completely. The video below shows you how I fold them in half-moon shape and triangle shape.
• Check out my post and video on "Ten Ways to Fold Dumplings" if you wish to learn other techniques.
• Scatter carrot slices in the steamer basket, then place dumplings on top (This is to avoid sticking. You may use parchment paper or coat the steamer with a thin layer of oil).
• Bring the water to a full boil, then place the basket in and cover with a lid.
• Steam over medium heat for 10 minutes for the regular dumplings, or 6 minutes for the crystal dumplings.
• It's best to enjoy steamed dumplings when warm.
• You can serve them on their own, with a simple mix of homemade chilli oil & black rice vinegar or with other delcious sauces found in my post "Six Dumpling Sauces".
• Keep the leftover cooked dumplings in an airtight container in the fridge for up to 2 days. To reheat, you may either steam for 3-4 minutes or pan fry over low heat with a little oil until piping hot.
• Right after the dumplings are assembled, lay them in a single layer on a tray. Freeze until completely frozen. Transfer to an airtight container/plastic bag. Store in the freezer for up to 2 months.
• Cook frozen dumplings: Do not defrost. Steam for 15 mins or so.

PORK DUMPLINGS

Steps:

• In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
• Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
• To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.

SEW MAI DUMPLINGS

Steps:

• For the filling: Reconstitute the mushrooms in hot water for 30 minutes. Rinse them, remove the stems and chop them into small dice.
• In a large bowl, combine the mushrooms with the pork, shrimp, oyster sauce, sesame oil, sugar, cornstarch, salt and pepper and mix until well combined. (You may also use a mixer with a paddle attachment.) Cover the mixture and let it rest for at least 1 hour and up to overnight in the refrigerator.
• To assemble the dumplings: Lay a dumpling skin on your work surface. Place about 2 tablespoons filling in the center. Hold the filling in place with your fingers and use the other hand to twist the skin around the filling. While twisting, make sure to flatten the top of the filling into the skin. Place the bottom of the dumpling on the work surface and flatten it out. Repeat this process until all the filling is gone.
• Steam the dumplings in a steamer basket on high heat until cooked through, about 7 minutes.
• I love eating these with soy sauce, chili garlic sauce, and hot mustard.