How to cook dim sum at home. Dim sum with shrimp

What, it would seem, could be more Russian than dumplings? However, dumplings only came into Russian cuisine in the 16th century. There are several versions of where exactly it came from. Personally, I am inclined to the Chinese version, according to which the ancestors of dumplings are called dim sum.

Dim sum, by the way, has taken root well in Malaysia thanks to the Malaysian Chinese. I have an absolutely indescribable love for dim sum, and there is no situation in which I would refuse a small portion of this delicacy.

Dim sum is a Cantonese dish. Translated, dim sum means “touch the heart” or “eat as much as your heart desires.”

Eating dim sum is a whole ritual, usually separate from breakfast, lunch or dinner. In restaurants, the dim sum menu appears on tables from morning to noon. Then it is replaced by a lunch menu.

The variety of dim sum has no limits: you will be offered dumplings of all shapes, colors and fillings.

Dim sum can be boiled or fried in oil, but the most favorite way is to steam it in small bamboo boxes.

Dim sum dough is made from rice or wheat flour and rolled out very thin. So thin that after steaming the dough becomes very tender and transparent, and you can even see the filling through it.

Small boxes usually contain three or four dim sum. You can go to the counter and choose the types you like. They will be immediately sent to steam and brought to the table in a few minutes straight from the bamboo box.

Unlike more or less standard dumplings, dim sum comes in endless variations. The rice dough is colored green, yellow, pink, and the dumpling itself is decorated on top: with caviar grains, crab slices, vegetables or century eggs.

The filling can be very varied: minced pork, chicken, duck, shrimp, crab or vegetables. The filling rarely consists of one ingredient. As a rule, these are combinations: minced meat and pieces of mushrooms, minced meat and pieces of shrimp, minced meat and vegetables.

It is customary to order four or five types of dim sum for the table at once.

Among the older generation of Malaysian Chinese, dim sum in the morning after morning exercises is one of the most beloved traditions. And taking the whole family out for dim sum breakfast on Sunday morning is a sacred thing.

You don't have to go to a specialty Chinese restaurant for dim sum. Today, dim sum is so popular that here in Malaysia you can buy it frozen in supermarkets or at 24-hour 7-Eleven kiosks, where they will microwave it for you right away.

In the evenings, dim sum can be found at numerous Chinese cafes in the city.

or even in portable steam kiosks along the roads.

Jalan Alor, near the center of Kuala Lumpur, may not be the epitome of well-being and safety, but roadside cafes here serve some truly incredible dim sum!

And for those who still doubt the relationship between dim sum and dumplings, here is a photo from the booklet of a cooking course on cooking dim sum in Hong Kong

Dim sum, which many call Chinese dumplings, actually bear only a mediocre resemblance to the latter. Firstly, their taste is much more subtle and multifaceted, which is why, in fact, they are called dim sum, which means “touch the very heart.” Secondly, real dim sum is prepared using a thin rice dough, which is why they are often called “crystal dim sum”. Thirdly, the filling of this dish is not limited to minced meat and can be very varied. And fourthly, but not least, they can be different in both color and shape. But this does not mean that it is impossible to reproduce this pan-Asian culinary miracle at home.

Dim sum with shrimp

Despite the wide variety of fillings, most often such sophisticated Chinese dim sums are prepared with seafood, or more precisely, with shrimp.

Required ingredients:

• rice flour – 75 g
• water (hot) – 125 ml
• shrimp (raw, preferably large) – 300 g
• potato starch – 50 g
• green onions - 5-6 feathers
• vegetable oil – 2 tbsp. l.
• fresh cilantro – 5-6 sprigs
• pork lard – 10 g
• soy sauce – 8 tbsp. l.
• salt, sugar
• sesame oil (dark) – 2.5 tsp.

Cooking method:

1. Let's start implementing our dim sum recipe by preparing the filling: clean the shrimp, cut the back, remove the dark intestinal vein and cut the carcasses into 2-3 parts. Grind the greens (onion and cilantro leaves) and lard. Combine everything, add salt, ½ tsp. sesame oil, sugar and mix;
2. Now let's move on to the dough: pour the flour with very hot water (but not boiling water), stir everything with a fork and bring it to the desired consistency on the board, adding starch. We collect the resulting rice dough into a ball and continue to knead it, greasing it with vegetable oil. The finished dough will no longer stick to your hands, but will remain soft;
3. Let's start modeling: divide the dough rolled into a sausage into 20 pieces, each of which is rolled out into a thin small circle (5-6 cm in diameter). Place the filling in the center of the dough pieces, pinch the edges with folds and carefully bend the corners. You can see what other ways there are to make dim sum dumplings in a photo or video - there is enough such content today;
4. grease our preparations with oil, place them in a bamboo basket (you can put a leaf of Chinese cabbage in it) and cook for a couple of minutes 5-7;
5. prepare the sauce by simply mixing soy sauce and 2 tsp. sesame oil.

We start the meal immediately, seasoning the dim sum with sauce.

Dim sum with shrimp and pork

This dim sum recipe guarantees you an equally juicy, appetizing, Chinese-style hot and spicy dish.

Required ingredients:

• Chinese cabbage – ¼ head
• pork (fattier) – 500 g
• flour – 400 g
• fresh ginger - small piece
• shrimp (large) – 500 g
• soy sauce – 6 tbsp. l.
• garlic – 2 cloves
• leeks (white part) – 2 stalks
• green onions - bunch
• sesame oil – 1 tbsp. l.
• lettuce leaves - a bunch
• chili pepper – ½ tsp.
• vegetable oil
• ground black pepper
• water (hot) – 200 ml

Cooking method:

1. knead a soft elastic dough from slightly salted water and flour, wrap in film and place in the cold for a couple of hours;
2. Now let’s get started with the filling and start with the shrimp: put them in boiling water for a couple of minutes, clean them and separate them from the heads, cut them into pieces (leave 12 pieces whole). We don’t throw away the shells and heads, but pour boiling water (0.5 liters is enough) and cook for 5-6 minutes. Strain the resulting broth and set aside;
3. pass the meat through a meat grinder, mix with finely chopped vegetables (cabbage, garlic, leeks and half of green onions) and shrimp. Add grated ginger, soy sauce (3 tbsp), black pepper, 2 tbsp. l. shrimp broth. And we finish preparing the filling for *dim sum* by mixing well;
4. Let's move on to molding: roll out the dough into a sausage, divide it into pieces, which, in turn, roll out into circles. Place the filling (1 tbsp) in the center of the latter, insert the shrimp into it and seal the edges of the dough with a triangle, leaving the shrimp tail outside;
5. We prepare juicy Chinese dim sum dumplings in the Chinese way, that is, in a bamboo steamer: we cover the bottom of it with lettuce leaves, grease them with vegetable oil and put the dim sum there. Place the steamer on a pan of boiling water and let our Chinese dumplings cook for 30-35 minutes;
6. Let's prepare the sauce: mix chopped chili pepper, the rest of the green onions and soy sauce, and sesame oil with the remaining shrimp broth.
   We serve our dim sum hot, pouring over the resulting sauce.

Dim sum - Chinese dumplings with pork, mushrooms and shrimp

Dim sum is a little similar to dumplings or dumplings. But this similarity is due only to the general principle of preparing the dish - the filling is inside the dough.

Dim sum was originally invented in Hong Kong and is traditionally served there for breakfast as a snack rather than a main course. Gradually, the dish gained wide popularity throughout China and the world.

For minced meat:

• 150 grams of fresh shiitake (can be replaced with champignons);
• 50 grams of dry shiitake (replace with dry wild mushrooms);
• 150 grams of minced pork;
• 4 medium shrimp (tail approximately 6–7 cm in size);
• green peas;
• ginger (thumb-sized piece);
• green onion stalk;
• a little growing oils;
• 1 tbsp. l. starch;
• 1 tbsp. l. soy sauce;
• 1 tbsp. l. mirin (you can do without it);
• a little basil;
• 1 clove of garlic.

Dim sum dough:

The dough is traditionally prepared from starch with or without the addition of flour, using cold and/or hot water and vegetable oil. You can replace water with any juices or milk, depending on the filling. Jamie Oliver even once cooked dim sum with coke milk dough.

• 100 grams of rice flour;
• 70 grams of starch;
• 185 ml water.

Sauce:

• juice of half an orange;
• a little sake (optional without it);
• 3 tbsp. l. soy sauce;
• a couple of drops of sesame oil;
• some chopped basil.

Prepare the filling for dim sum:

1. First of all, soak the dry mushrooms in hot water, let them brew and swell.

2. You can chop fresh mushrooms, or you can simply mash them with your hands so that the mushrooms break into small pieces.

3. Place minced meat, finely chopped shrimp, fresh and dry mushrooms in a wok or frying pan and fry them until they are half-cooked. Then add chopped ginger, chopped green onions and garlic, peas, basil and starch. Simmer all the ingredients together a little. Then drizzle with oil, add soy sauce and mirin.

Let it cool before adding the minced meat to the dough.

Prepare the dough for dim sum:

You can prepare the dough from starch only, without adding flour.

1. Pour hot water over flour and starch and knead the dough.

2. Roll out the dough into a sausage approximately 4–5 cm thick.

3. Cut the sausage into small pieces and roll them into balls.

4. Roll the balls into very thin circles of dough.

5. Add the filling and make Chinese dumplings.

I've seen many ways to sculpt these dumplings, but for some reason I never manage to sculpt them correctly. So I just mold them like dumplings, using a special mold for this. Of course, it’s not as authentic, but it’s simple, quick and also delicious!

I saw one of the unusual and very simple ways of making dim sum in one restaurant. You just need to cut out a square of dough, put the filling in the middle, twist the dough tube around the filling and lightly grab the ends of the tube so that the filling does not fall out (as in the photo below). The technique is very simple and the Chinese dumplings turn out unusual.

By

I hope you do better than me!

6. In this recipe we will have a mixed technique for cooking dim sum. Usually Chinese dumplings are cooked in a steam bath, but in northern China they prefer to fry them. We use both techniques.

Fry the Chinese dumplings in a frying pan over high heat until they brown on each side.

After this, pour a little water into the frying pan so that it covers the entire bottom with a half-centimeter layer. Cover with a lid and let the dim sum simmer thoroughly until cooked.

7. To serve, we will prepare soy-orange sauce.

Squeeze the orange juice into a saucepan and add sake and soy sauce. Let the mixture boil. Remove from heat and sprinkle with finely chopped basil.

Our Chinese dim sum dumplings with pork, mushrooms and shrimp are ready! The excellent taste and unusual sauce of these dim sums will attract all your family to the kitchen with its aroma!

Well, if you're not full, you can cook

So: you need to pour 400 ml of water into a saucepan or saucepan, put it on the fire, bring to a boil, turn off the heat and leave for a couple of minutes. The starch will be brewed in this water.

2.

Pour 160 grams of wheat starch and 70 grams of potato starch into a bowl, add hot water. A mixture of starches will give the dough elasticity, viscousness and fluffiness.

3.

I stir the dough with a wooden stick, as they do in China. But you can also use a wooden spoon. The main thing is that everything comes together into one viscous, sticky mass.

4.

When everything turns into a more or less homogeneous lump, you need to put it on a wooden board, flatten it with your palm or a pastry spatula. Pour 90 grams of wheat starch into the center, wrap it in the dough, like in an envelope, and then knead the dough with your hands.

5.

When the dough becomes more or less smooth, pour 20 ml of vegetable oil onto it. This is necessary in order to bind the ingredients together more tightly and so that the dough does not tear, but stretches evenly.

6.

Continue kneading the dough until it becomes almost glossy, elastic, like polymer clay or plasticine. This dough can even be used as figurines for children's parties; it holds its shape perfectly.

The finished dough must be covered with film. By the way, I learned how to make this starch dough in Russia. Our dough in Taipei is not like that at all, it's more like bread dough, wheat or rice, dense, similar to your dumpling dough.

7.

The next step is optional. You can color some of the dough to make your dim sums more beautiful.

You need to tear off a piece weighing 50 grams from the dough, put the rest under film. Place the film on the board, the dough on it, then add 20 ml of food coloring to it. In general, the amount of dye depends on your visual presentation. The proportion of colored dough is also a matter of your taste. Some people like it to have a little color, but you can make the whole dough colored. Colored dim sum is loved in the south of China: in Shanghai, Guangzhou. Well, in Beijing, everything from all over the country is collected there.

8.

You can use factory-made food coloring, beet juice, or cuttlefish ink. The dough with the dye must be kneaded thoroughly so that it is colored evenly.

9.

The finished colored dough also needs to be wrapped in film so that it does not dry out.

10.

Then we tear off 50 g from the white dough and roll it into a sausage. After that, the next 50 g - and so on. It is better to roll with your hands without gloves to better feel the texture.

11.

We also roll out the colored dough into a sausage. Then cut both sausages into portions. The proportions depend on your taste, as I already said: if you want, add more yellow, if you want, add more white. Or make it three-color.

12.

Just one dim sum requires 10 grams of dough. We take 8 grams of white and 2 grams of yellow.

You need to flatten the pieces of dough, put the yellow on the white, shifting it slightly towards the edge - and stretch the dough with a flat knife from the center to the edges. This is also our Chinese method; we order knives specially from China. You can also roll it out with a rolling pin - the main thing is that the table or surface on which you are rolling is stable, otherwise you will not be able to stretch the dough evenly.

We keep the knife in a towel lightly soaked in vegetable oil, this is necessary so that the dough does not tear, but stretches. Please note that the dough is extremely delicate; rolling it with a rolling pin will be more difficult.

13.

It should look like this: translucent dough of two colors, the size of the circle is the size of the inside of your palm.

14.

Now for the filling. Take a cucumber, cut it lengthwise into four parts, cut off the seeds: the middle of the cucumber is too watery, and we don’t need excess moisture. You could say we need cucumber meat. The rest should be chopped into small cubes. You will get approximately 30 grams of cucumber.

Cut one raw potato into the same cubes. You will also need 30 grams. Fine cutting is necessary so that the minced meat does not tear the delicate dough; large pieces may not fit into the dough.

15.

Potatoes need to be fried in onion oil. We make it ourselves: fry half an onion in 30 ml of vegetable oil until golden brown, discard the onion and leave the oil. You can also use regular vegetable oil. We fry in hot oil as shown in the photo, but this is also not necessary - you can simply fry for 3 minutes, stirring constantly, without unnecessary visual effects.

16.

Add 30 ml of Chinese soy sauce to the fried potatoes and stir.

17.

Then add cucumber, 1 tablespoon of dry chicken broth, a small pinch of monosodium glutamate, a pinch of salt, 1 tablespoon of sugar.

In addition, you need to add a mixture of hot water and potato starch, literally 1 tablespoon or two, to make the filling viscous. The proportions are as follows: 1 part starch to 2.5 parts hot water.

Finally, you need to add 20 grams of finely chopped cilantro leaves and mix everything.

18.

One dim sum contains 10 grams of dough and 18 grams of filling.

19.

Place the filling in the center of the circle.

20.

I want a speck of color at the top. So I start sizzling the dim sum from the white edge. I fold the circle in half and begin to gather the dough into folds on one side and glue it to the opposite edge.

21.

At the same time, the dim sum will be slightly curved, because on one side it will be all in rumples, and on the other, the dough will be smooth. When you reach the end, leave a small hole. Actually, if you did everything correctly, the dim sum will not close, because the entire filling will not fit into it. It should barely peek out of the hole, but not fall out. There should be 10-12 tucks in total. The more tucks, the more the master is valued, but too many tucks is bad, because then the dim sum will turn out wrinkled and thick. 14 tucks is ideal.

22.

It turns out to be such beauty. It’s like a girl wrapped in a blanket.

23.

Vegetable dim sum is steamed very quickly, within two and a half minutes. Meat and fish - about five minutes. We cook in bamboo steamers. At home, you can cook it either in a bamboo steamer (to do this you need to place it on a pan of boiling water) or in a regular one. Calculate the time by eye: when the dough becomes transparent, then it’s ready. But on average, as I said, vegetable dim sum needs 2-3 minutes.

24.

Before serving, we grease the dim sum with vegetable oil to make it shine beautifully, and put a bamboo sheet on the bottom of the steamer, also for beauty. We have two pieces per serving, but in China they usually order a lot of different dim sum so that everyone can eat as much as they want and different things.”

Dim sum are distant relatives of dumplings. This is also a fragrant filling in the dough. But only dim sum is infinitely varied, colorful, each one is a work of art. And feasting on them is an action in China, although it is daily, but similar to a ritual.

Dim sum is usually served from morning until lunchtime and is considered a light meal. The main thing in this everyday ritual is, perhaps, the variety of exquisite dough balls and bags. Various colors, sizes and shapes, decorated with caviar or vegetables, they are usually served with tea, green or pu-erh. Usually they order several different types of dim sum at once and have a thoughtful, leisurely breakfast - often in a cafe or restaurant. If you are in Canton, then dim sum is ubiquitous there, and dim sum is called not so much the dish itself as the tradition of eating it; translated, the name means “touch the heart” or “order for the heart.”

Dim sum dough is made from wheat or rice flour, regular yeast. Classics of the genre - rice dough, har-gau. It is rolled out so thin that when steamed, it becomes pearly transparent. You can even see the filling through it. Sometimes the dough is tinted green, pink, lemon yellow.

Special conversation is the filling. Here the scope of imagination is endless. Traditional options include pork with green onions, shrimp with rice or tofu, or pork with shrimp. The shape of dim sum can resemble small dumplings, manti or dumplings. They are also sculpted as bags or jugs - slightly open at the top - so they are especially decorative.

Dim sum is boiled, fried, but most often steamed. For this purpose, special bamboo molds similar to a small sieve were invented in Canton. By steaming, the molds give the finished “dumplings” an additional woody aroma. Dim sum is often served in such strainers.

Sometimes small dumplings are served in broth, most often accompanied by soy or ginger sauce.

In China, there is nothing easier than trying dim sum. You can even buy frozen semi-finished products in the store. But here, if you are curious, you will have to cook dim sum. For example, like this.

Dim sum with shrimp

450 g raw peeled shrimp

2 tbsp. spoons of soy sauce

2 tbsp. spoons of wine (preferably rice)

1 tbsp. spoon of corn flour or starch

Sugar, black or white pepper. This is for the filling. You can also add canned bamboo shoots or sesame oil.

First, grind the shrimp through a meat grinder, mix all the ingredients, then carefully add starch or corn flour.

Now the dough. You can use ready-made wonton cakes, you can make the dough from

2.5-3 cups flour -

water (half a glass of hot and a third of a glass of cold)

and 1 tbsp. spoons of vegetable oil.

First pour very hot water into the flour, knead, then cold water, knead, add butter, knead. Roll the sausage and divide it into small balls, the size of cherries. Roll out very thinly, so that the cakes are up to 5 centimeters in diameter. We put the filling in the center of each flatbread and mold it in the way that is most interesting to us. Line the bottom of the steamer with a napkin or lettuce leaves to prevent the dim sum from sticking. Cook on high heat for a couple of minutes 5-6.