My neighbor in the house I grew up in Old Town PJ sold “tow foo fah” on a bicycle-powered pushcart.  The dofuhua would be in a big wooden pot, and had a cover wrapped up in muslin cloth.  He would skim the water and bubby top off the dofuhua before layering out thin silky clouds of the dofuhua onto a bowl.  Smooth, creamy, and full of beany flavor.  Whenever it rained, and it rains a lot in Malaysia, he would not be able to sell his tofu for the day and would bring them over to us….sans syrup.  I always wondered why he didn’t check the weather forecast ahead of making the big pot of tofu, esp when he and his wife would hand grind the beans every night.  My family didn’t have much money either, so, instead of spending money on sugar for the syrup, we turned the “dessert” into a savory dish by adding fried shallots oil, dark soy sauce, some light soy and a sprinkle of chopped green onions.

Fast forward 30 years later, I tried making dofuhua, and omg, it is perhaps the most difficult thing I have ever made.  It’s so temperamental.  You’ve gottaa watch the temperature real closely, have a light quick touch and have loads of patience.  The soymilk part is easy, but waiting for the dofuhua to gel or not, is a different story.  And as hard as I try to be consistent, I made half a dozen batches and they all came out differently.  Some are perfect, some became a base for firm tofu.  Whenever it wouldn’t set nicely, I would place the curds into a cheesecloth, like as if I am making ricotta, and had nice sweet pressed tofu for dinner….see picture below.  Drizzle with fried shallots oil, dark soy sauce, some light soy and a sprinkle of chopped green onions.  Deja vu.

So when I ran into Minh of Hodo Soy last week and had a quick chat about making dofuhua and he said it was easy, and how he had taught chefs serving table-side dofuhua  the secret in making the dish, it dawned upon me he is the “dofuhua whisperer”.  Many years ago, when I asked him about his yuba, he went into a long discussion about soy protein brix concentration, and I suspect that might also explain how to achieve perfect dofuhua.  When I crack the code, I will share, but now, here is the recipe that most likely would work.  Good luck!

Chef’s tip: Nigari as the coagulant makes for a sweet tasting tofu.  And don’t move the dofuhua after it has set.  Frankly, I don’t know how my old neighbor is able to peddle all over town with the big vat of dofuhua and yet not make it break.

1  1/4 cups organic soy beans, soaked overnight, drained
5 cups water

1/2 teaspoon nigari
1/4 cup water

3 inches ginger, finely sliced
1 cup sugar
1 cup water

Cheesecloth

Making the fresh soymilk:
1.     Pick over beans for impurities.  Rinse beans several times.  Cover beans with water, leaving at least 2 inches of water above the beans level.  Soak beans at least 8 hours or overnight in the refrigerator.  Remove skins off beans.  Drain.
2.     Place soybeans in a food processor.  Add 1 cup water.  Pulse till it becomes smoothie-like.
3.     Transfer puree into a big pot.  Rinse food processor with 3 cups water and add to  pot.  Bring to boil, stirring constantly.  When the foam begins to rise, remove from heat.   Transfer content into a conical sieve placed over a heat proof bowl.  Let the milk drain through the sieve.
4.     Transfer solids into a cheesecloth.  Add remaining 1 cups of water and gently knead into the soybean solids (okara).  Then squeeze as much milk and add to the earlier milk.
5.     Pass milk through a clean cheesecloth placed over a sieve.  Measure out the milk – you should have at least 4 cups of soymilk.  Otherwise, add a little more water to the okara and squeeze as much as you can to make up  the 4 cups.
6.     Bring milk to a boil and then gently simmer 10 minutes, stirring constantly so that milk does not burn.  At this point, the soymilk is ready as a beverage, or continue further to make dofu hua.

Making the Do Fu Hua:
7.     In a small bowl, mix nigari with water.
8.     Warm a deep bowl by swirling it with hot water.  Drain.  Wrap bowl bottom with some towels to keep warm.  Transfer the nigari mixture into the warm bowl.  Place bowl in a place where you don’t move it for the next 20 minutes.
9.     Cool the boiled soymilk slightly, about 5 minutes.  Remove any milk in excess of 4 cups. Check that the soymilk temperature is 185F, warm or cool further if needed.   Pour the 4-cups of milk in one big swish into the bowl containing the nigari, creating enough turbulence so that the nigari is thoroughly mixed with the soymilk.  Do not stir.  Lance off any bubbles on top with a toothpick.  Cover with a tea-towel wrapped lid. And do not move the bowl for 20 minutes.
10.  After 20 minutes, ladle off the whey and any parts that looked bubbly.  Ladle thin layers of dofu hua with a big flat spoon and transfer to individual serving bowl.  Ladle in two tablespoons of syrup or more, and serve hot.

Making the ginger syrup:

11.  Bring ginger, sugar and water to boil.  Simmer for 10 minutes, until thick.  Pass through a sieve to remove ginger bits.

Serves: 6

This is one of my favorite dim sum dumpling recipe because you can get two different dumplings with one recipe!  If you wrap it potsticker half-moon style (see jiaozi recipe’s for folding method), and just stop at the steaming step below, you get a steamed chives and shrimp dumpling.  If you follow this recipe, you get the pan fried chive and shrimp dumpling recipes.  They do taste somewhat different.

Chef’s tip: You only need to pan fry the presentation side of the dumpling

Dumpling Dough:
1/2 cups wheat starch
1/4 cup + 2 Tablespoons tapioca starch
3 cups boiling water (MUST BE BOILING)
3 Tablespoons vegetable shortening

Sauce:
1 Tablespoon soy sauce
1 Tablespoon oyster sauce
2 Tablespoons Chinese rice wine or pale dry sherry
1 Tablespoon sesame oil
2 Tablespoons cornstarch
2 teaspoons sugar
2 teaspoons kosher salt
1/2 teaspoon white pepper, ground

Filling:
2 Tablepoons canola oil
8 oz raw shrimp, shelled and deveined, roughly minced
16 oz Chinese chives, green parts only, chopped ¼ inch length

Paper steamer liner or napa cabbage leaves

Canola oil for frying

Preparing the dough:
1.     Whisk together the wheat starch and the tapioca starch. Form a well in the center. Gradually add the boiling water, stirring until a ball forms.
2.     Cool a little, while still warm, incorporate the shortening, a little at a time.
3.     Transfer to a lightly floured board and knead for a few minutes until dough is soft and smooth.
4.     Divide the dough into 4 balls. Roll each piece of dough into a 2-inch cylinder.  Cut each cylinder into 6 pieces. Roll pieces into a ball. You should have about 24 pieces. Cover as you work.  Cover dough with a damp tea cloth for 15 minutes.
Preparing the filling
5.      Whisk the sauce ingredients together in a bowl.  Set aside.
6.     Heat a wok with the canola oil  Add the minced shrimp and saute 30 seconds.  Push to the side of the wok.  Add the chopped chives and cook till just wilted.  Pour in the sauce mix, mix in the shrimp and cook till sauce coats, about 1 minute.

Assembling
7.     Take a dough portion, work into a round ball, flatten it into a 5 inch round, about 1/8 inch thick with a rolling pin. Place a heaping Tablespoon of filling into dough.  Pull the sides to meet at the center, making a ruffled fold as you work.  Pinch the top together and give it a twist to seal.  Pinch off any extra dough at the top.  Place upside down onto a piece of waxed paper.

Steaming the dumplings:
8.     Transfer dumplings and place upside down onto a steamer that is lined with cabbage leaves or steamer liners. Steam over simmering water for 6-8 minutes or until the dumplings are translucent. Add water if necessary so that wok is not dried out.  Let cool.
Pan frying the dumplings:
9.     Once dumplings are cooled, heat a pan over medium heat, then add oil to coat.  When oil begins to smoke, place the dumplings, smooth/top side down to the pan and let fry undisturbed for 2 minutes or until a golden crust forms and releases the dumpling from the pan.  Serve immediately.

Serves: 24 pieces

Anyhoos, during the class, we made the non-steam items….you know, the items that the restaurant really tries to push the sale because these items can be made in advance, and hence help the restaurant keep peak demand at bay.   We baked, steamed, pan fried.  BBQ Pork buns are really one of my favorite snacks.  The pastry is also a yeast dough pastry, but a tad richer with the addition of milk and butter.  The bun recipe is from my sister, and she entitled it – Delicious White Bread.  Sort of an oxymoron.

Chef’s tip: If you are looking for  other steam items, I have many dim sum recipes on this site, too, including the steamed BBQ Pork bun.  Also, when you are proofing the dough, a good way to test for readiness is the finger test.  When it doesn’t spring back, it’s ready.  Look at the steamed BBQ Pork bun recipe for details on this test.  This recipe makes 24 buns which is just right as they freeze really well.  To reheat, just pop them into the microwave under defrost.

BAKED BBQ PORK BUNS – DOUGH

1/4  cup sugar
1 1/2 cups water
1 Tablespoon instant yeast
1 1/2 cups bread flour
1/2 cup butter, melted
1 cup whole milk
2 teaspoons kosher salt

4 ½ cups bread flour

Part 1: Prepare the dough

1.     Proofing the yeast: Dissolve sugar in hot water.  Add cold water to make a warm solution (105 – 115°F).  Dissolve the yeast in the sugar solution.  Stir lightly, and let stand in a warm place until mixture develops a creamy foam, about 7 minutes. (If mixture doesn’t foam, discard and start over with new yeast.)
2.     Making the sponge: In a large bowl, add 1 ½ cups of flour to the yeast mixture and stir to incorporate the flour. Cover with a tea towel and let rise for 30 minutes or until bubbles are breaking on the surface and the sponge begin to fall.
3.     In another bowl, combine the melted butter with the milk and salt.  Warm the mixture till luke warm about 90°F. Pour mixture into the sponge when 30 minutes is up, mixing well with a wooden spoon.
4.     Next, add remaining 4½ cups of flour, a cup at a time until dough holds together and just come away from side of bowl.
5.     Transfer to a lightly floured surface and knead.  Lightly flour your hands if necessary.  Knead (by using the heels of your hands and your body weight to push away from you, pull it back and fold in the sides of the dough towards the center.  Turn the dough right angle every few kneads) until dough is smooth, soft, and elastic, about 10 minutes. Dough should be slightly sticky. Form into a ball.
6.     Transfer dough to a very lightly oiled bowl.  Cover the bowl tightly with a plastic wrap/damp tea cloth and let dough rise in a warm (75-80°F), draft-free place until doubled in bulk, about 1 hour.  The dough is ready when it does not spring back when poked with a finger.

Part 2: Finishing the dough – Using the dough
7.     Uncover the dough, punch it down and turn it out onto a lightly floured surface.
8.     Knead lightly to form a ball.  Divide the dough into 4 cylinders about 2 inch thick.  Cut each into 6.  Make 24 2-inch ball portions.  Cover dough with a damp tea cloth as you work.
9.     Proceed with dumpling recipes.

BAKED BBQ PORK BUNS – FILLING

Sauce:

2 Tablespoons oyster sauce
2 Tablespoons hoisin sauce
2 Tablespoons soy sauce
2 Tablespoons sesame oil
3 Tablespoons Chinese rice wine / sherry
5 Tablespoons sugar
2 Tablespoons cornstarch
1/2 cup water

1 1/4 lb BBQ pork (char siu), diced small ¼ inch cubes
1/2 cup dried onion flakes soaked in ¼ cup of water
2 Tablespoons sesame seeds, roasted

24 pieces of 2 x 2 parchment paper

1 egg, beaten with 1 Tablespoon water

3 Tablespoons honey, warmed with 2 Tablespoons water

Preheat oven 400°F

Preparing the filling
1.     Mix all the sauce ingredients (oyster sauce, hoisin, soy, sesame oil, wine, sugar, cornstarch and water) together in a bowl.  Heat he mixture in a saucepan. Stir till slightly thickened.
2.     Add the diced pork to the saucepan.  Cook on low until the sauce glazes the pork.  Add the reconstituted dried onion and sesame seeds and toss together to mix.  Let the filling cool before proceeding.
Assembling
3.     Take a dough portion, work into a round ball about 2- inch in diameter.  Flatten it into a 5-inch round with a rolling pin about 3/8 inch thick. Make sure the edges are half as thin as the center.
4.     Place a heaping Tablespoon of filling into dough.  Pull the sides to meet at the center, making a ruffled fold as you work.  Pinch the top together and give it a twist to seal.  Pinch off any extra dough at the top.  Place upside down onto a piece of waxed paper and place the finished bun on a baking sheet.  Cover the filled buns loosely with a damp tea towel or plastic wrap and let it rise 15-20 minutes or until it doubles in size.
5.     Preheat oven 400°F.
6.     Brush the top of the bun with the eggwash.  Transfer to the oven and bake at 400°F for 10 mins, reduce heat to 375°F and bake another 20 minutes.
7.     Remove from oven and brush with the honey glaze.

Serves: 24 buns

Those of you who know me know I try to cook everything, well almost.  This habit probably stems out from my poor, hungry days as a home-sicked student at Smith, and even when I was at grad school at HBS, where I would whipped out rendang and nasi kunyit from my $9.95 mini rice cooker (a nod to Tigerfish’s Everything Rice Cooker although ironically her post this week contradicts my next statement!).  But there are just some foods that you just don’t try to attempt making it at home.  Bakwa, bak kwa or more fondly known as “long yoke” (translated, fox meat) for us KL-lites, is one of those things you leave to the professional.  After over 3 decades in the US, I finally found a US source for this delicacy!  Little Red Dot Kitchen‘s bakwa is amazingly authentic.  I am sure many die-hard, food-obsessed Malaysians, have, or considered doing, sneaked this snack pass customs at SFO or LAX, but now no more!  Yay!  Just love long yoke esp during Chinese New Year.

This is my first post that doesn’t include a recipe — you really don’t want to be sitting out there grinding up pork, turning them into meat leathers through smoking or slow and low fire in the oven, and then labor over a char coal grill turning out these delicious morsels that will be gone as soon as you lift them off the grill!  Based in Santa Clara, CA and only available online, Little Red Dot Kitchen makes their bakwa on-demand so you get them pretty much a day or two after they are made.   The only thing missing compared to the real stuff from home, is the smell and the rustle sound of the layers of translucent parchment paper that long yoke is traditionally packaged in.

OK, now that that’s taken care of, you will have tons of time on your hand to make a complete Chinese new year dinner.  Here are some of the symbolic foods recipes from Flavor Explosions:

Yu Sang
Jiao Zi
Radish Cake
Lettuce Cups
Steamed Fish
Chye Choy
Spring Rolls

Kong Hee Fatt Choy!

Whenever in Shanghai, I must have xiao long bao,  Or whenever it is on any menu!  Din Tai Fung, a Shanghainese, or maybe Taiwanese chain, is able to make a fast food production out of making these delicate soup dumplings.  It is fascinating watching their staff fold these dumplings so swiftly.  One would think they pay their staff based on how fast they can churn out these dumplings.

Chef’s tip: The trick to getting the soup in the middle is by gelling up some aspic with the filling, so when you steam it, the aspic melts to become a soup.

Soup:
1 lb chicken wings tip
3 cups water
2 oz Hunan smoked pork, whole
1 stalk green onions, cut into 3 inch lengths
3 slices ginger
1 Tablespoon Chinese rice wine

Dough:
½ cup high protein/ bread flour
¼ cup all purpose flour
¼ cup + 1 Tablespoon (or more) boiling water
1 teaspoon canola oil

Filling:
1 Tablespoon green onions, white part, very finely minced
1 Tablespoon ginger juice, from 1 Tablespoon fresh ginger, grated
1 Tablespoon soy sauce
1 Tablespoon Chinese rice wine
½ Tablespoon sesame oil
1 teaspoon sugar
¼ teaspoon kosher salt
8 oz ground pork

Napa cabbage leaves or parchment paper

Sauce:
¼ cup red wine vinegar + 2 Tablespoon water
5 slices ginger, julienned

Preparing the soup

1.     Place all ingredients in a pot. Bring to boil and gently simmer till stock has reduced into half. Cool.
2.    Remove solids and pass the soup through a sieve into a wet pan.  Chill.
3.     When soup has gelled, scrape it up and break it up with a fork.  Set aside in the refrigerator.
Preparing the dough.
4.     Combine the 2 flour together. Form a well in the center. Gradually add the boiling water, stirring until a ball forms.  Cool a little, while still warm, stir in the oil.  Transfer to a lightly floured board and knead for a few minutes until soft and smooth.  Wrap in plastic and let rest for 1 hour.
5.     Divide the dough into 2 balls. Roll each piece of dough into a 1 inch cylinder.  Cut each cylinder into 12 pieces. Roll each piece into a ball. You should have about 24 pieces. Cover as you work.
Preparing the filling
6.     Mix all the ingredients together.  Add in the crushed stock.  Gently mix together.
Making the dumpling
7.     Take a dough portion, work into a round ball, flatten it into a 2 1/2 inch round with a rolling pin.  Make a well in the center and place 1 tablespoon of filling, pat it into a mound, leaving a ¾ inch edge around.  Carefully pull up the dough edge with your right thumb and index finger to make the first pleat, while your left thumb centers the filling.  Next, gather the edge of the wrapper with your left index fingers and start to make the subsequent pleats, while your right thumb and index fingers seal the pleats that are formed.  Aim to make 18 pleats per dumpling. Pinch the top together and give it a twist to seal.  Peel off any extra dough at the top.  Placed onto a steamer that is lined with cabbage leaves.
8.     Steam over simmering water for 8 minutes or until the dumplings are translucent.
Preparing the dipping sauce:
9.     While dumplings are steaming, julienne ginger, and mix with red wine vinegar and water.  Serve with dumplings.

Serves: 4

Radish cake is eaten during Chinese New Year as a symbol for togetherness.   My friend, Ophelia, made the dish this year again….I wish she lived closer coz I would love to get together and have a slice delicious law bak goh!  She shares the secret from her mom — the oil keeps the batter together.  In addition, she recipe-tested my recipe and this is what she says:  “I added one cup less water than your [original] recipe – I judged it by the consistency … when it looked too watery, I added a little more rice flour.  It was 11pm by the time I was done steaming.  I decided to put the whole pan outside the door, and by the Monday it was nice and firm, ready to be fried for New Year breakfast! “  Looks like the 2010 Washington DC snowmageddon did come in useful afterall!

Anyways, I promised her if she shared the picture, the recipe will be on the blog forever so she needn’t search high and low for her copy each new year!  Here we go! Do note to add more water/ rice flour as needed.

2 lbs Chinese white radish, grated
1 cup water + about 1  1/2 cups water

4 Chinese sausages, finely diced
1/4 cup dried shrimps*, soaked in warm water with 1 tablespoon sherry, drain and chopped roughly
2 + 2 tablespoons oil
4 dried shiitake mushrooms, soaked, or use fresh, finely diced
2 cups rice flour
2 teaspoons kosher salt
1/2 teaspoon sugar
1/2 teaspoon white pepper
1/4 teaspoon five spice powder

1 tablespoon cilantro, finely chopped
1 tablespoon scallion, finely chopped

1. Peel and grate radish. Place shredded radish in a small pot or saucepan with 1 cup of water. Bring mixture to a boil, than reduce the heat to a low and simmer for 15 minutes or until tender, stirring occasionally. Remove from heat.  Transfer to a large bowl.  Let cool.  Drain radish.  Save cooking liquid.
2. Pour cooking liquid into a measuring cup. Add remaining water to make 2 1/2 cups of liquid.
3. Start a steamer over a wok of boiling water.
4. Heat 2 tablespoons oil in wok. Stir-fry sausage, 1 minute.  Add the shrimp; fry 30 seconds and mushrooms, 1 minute.  Remove from heat. Set aside.
5. To the cooking liquid mixture, whisk in rice flour, sugar, salt, pepper, 5 spice powder and reserved radish and mix until consistency of thick oatmeal.  You may need to add more water or rice flour.  Add remaining 2 tablespoons of oil.
6. Add in sausage & mushroom mixture, scallion and cilantro.  Mix well.
7. Line a 6 inch by 9 inch (or a 9 inch diameter) cake pan with parchment paper and grease with oil liberally. Pour mixture into it. Place on rack in steamer. Steam over briskly boiling water 1 hour.  The cake is somewhat gooey at this stage.
8. When cold, refrigerate overnight to firm up the cake.
9. To serve, slice 1/4 inch thick, 2 inches wide, and 3 inches long. Fry slices in 1 tablespoon canola oil until golden brown. Serve hot.

Serves: 6-8

Rice porridge “jook” is an all day food, although typically eaten at breakfast.  Some people like their jook simple with only one choice of meat, others may add a whole enchilada of meats, pickles and vegetables. There is a popular “whole hog” version that essentially includes all parts of the pig such as large intestines croutons, red tofu – quite literally from head to tail except for the meat – before whole hog dining became trendy!

The recipe below is a base recipe for jook.

Chef’s tip:  Soaking the rice overnight helps create a smooth porridge.    Some folks believe that if you add a handful of cooked rice to the raw rice, it makes for an even starchier consistency.  If you prefer a heavier consistency, reduce the amounts of liquid.

1/2 cup jasmine or arborio rice
1 Tablespoon kosher salt
2 Tablespoons canola oil
4 cups chicken broth
4 cups water

Serves: 4

1. Rinse rice. Soak rice with salt and oil overnight in 2 cups water.
2. In a large pot, add rice with soaking water, broth and remaining water.
3. Bring to boil and turn down heat. Simmer for 1-1 1/2 hour, stirring occasionally until the rice breaks down and forms a smooth gruel.  Stir occasionally to help breakdown the rice morsels.

Variations:
For chicken jook, add sliced chicken that is marinated with sesame oil, soy sauce and a little corn starch.    Bring to a boil until chicken is cooked, about 3 minutes.  Serve with juliened fresh ginger, green onions, generous sprinkling of white pepper, a dash of sesame oil and fried garlic crisps.

For fish jook, placed sliced white fish onto a serving bowl with some ginger and white pepper. Ladle on some boiling jook.  Bring back to boil and remove from heat.  Serve immediately with julienned fresh ginger, green onions, generous sprinkling of white pepper and soy sauce.

For meatballs jook, mix ground pork with some sesame oil, soy sauce and white pepper. Using 2 teaspoons, form meatballs and drop into some boiling jook. Bring back to boil until meatballs float to the top.  Serve with julienned fresh ginger, green onions, generous sprinkling of white pepper, a dash of sesame oil and soy sauce.

The options for toppings are endless – from thousand year old eggs to pickled mustard, fried baby anchovies and peanuts to smoked tofu, pork liver, etc.

Yum! Another dumpling to add to your repertoire.  This dim sum uses store-bought siu mai skins.

Chef’s tip: You can use the potsticker skins (which is thicker) or just wonton skins (which is thinner) depending on your preference.  I find that placing the dumplings tightly together holds the shape better.

1 package of siu mai round wrappers, about 30 pieces
2 salted duck egg yolk (optional)

Filling:
4 oz raw shrimp, shelled and deveined, chopped (about 10 size 31/40 shrimp)
8 oz ground pork
1 cup / 5 oz canned water chestnut, chopped finely (about 10 water chestnut)
3 tablespoon scallions, white part, minced
1 tablespoon minced ginger (bottled)
3 tablespoon soy sauce
4 tablespoon Chinese rice wine or pale dry sherry
1 tablespoon sesame oil
2 tablespoon cornstarch
½ teaspoon sugar
¼ teaspoon salt
A twist of black pepper

1 large thick carrot, cut into thin rounds

Preparing the filling
1.    Mix all the ingredients together.
Assembling
2.    Place the wrapper in your palm. Place 1 teaspoon of filling into wrapper.
3.    Gather up the edges of the wrapper.  Hold the dumpling between your thumb and your fingers, lightly squeezing it to form a cup.  Squeeze with your index finger to form a waist.  Use a spatula to push the filling down.
4.    Flatten the base by tapping on a floured surface. Smooth the top with a knife dipped with water.
5.    Top with a small dot of duck egg,
6.    Placed onto a steamer, setting each dumpling on a slice of carrot rounds.
Steaming
7.    Steam over simmering water for 15 minutes. Add water if necessary so that wok is not dried out.

Serves: 6

The “har gau” shrimp dumpling is the all-time favorite dim sum dish and a must at any yum-cha.   The “crystal” skin is made from wheat starch (not flour), which you can find in Asian grocery stores. Look up our series of dim sum recipes to make a fun variety of these little small plates.

Chef’s tip:  It is essential to use *boiling* water when making the dumpling dough.  The boiling water cooks the starch which acts as a binder when kneading in the rest of the flour.  Work quickly.  It may be hot, so use a wooden spoon when you mix the starch and shortening to form a ball.

Dumpling Dough:
1 1/2 cups wheat starch
2 tablespoons tapioca starch
1 cup boiling water
1 tablespoon vegetable shortening

Filling:
¼ cup / 2 oz canned bamboo shoots, rinsed and minced
½ lb raw shrimp, shelled and deveined (about 20 size 31/40 shrimp)

2 tablespoon scallions, minced
2 tablespoon cilantro, minced
½ tablespoon soy sauce
1 tablespoon Chinese rice wine or pale dry sherry
½ tablespoon sesame oil
1 tablespoon cornstarch
1 teaspoon sugar
¼ teaspoon salt
A pinch of white pepper

Napa or savoy cabbage leaves

Preparing the dough.
1.    Combine the wheat starch and the tapioca starch. Form a well in the center. Gradually add the boiling water, stirring until a ball forms.
2.    Cool a little, while still warm, stir in the shortening, a little at a time.  Transfer to a lightly floured board and knead for a few minutes until soft and smooth.
3.    Divide the dough into 2 balls. Roll each piece of dough into a 1 inch cylinder.
4.    Cut each cylinder into ¾ inch pieces. Roll into a ball. You should have about 30 pieces. Cover as you work.
5.    Cover dough with a damp tea cloth for 15 minutes.
Preparing the filling
6.    Cut half the shrimp into 1/3 in cubes, and mince the rest
7.    Mix all the ingredients together.
Assembling
8.    Take a dough portion, work into a round ball, flatten it into a 3 1/2 inch round, about 1/8 inch thick with a rolling pin.
9.    Place the wrapper in your palm. Place 1 teaspoon of filling into dough.  Spread a little water on the edge. Fold into half to make a crescent moon.
10.    Using your thumb, form little pleats the top edge, and press the two layers together to seal.  Gently tap the bottom of the pouch make a little purse.
11.    Placed onto a steamer that is lined with cabbage leaves.
Steaming
12.    Steam over simmering water for 6-8 minutes or until the dumplings are translucent. Add water if necessary so that wok is not dried out.

Serves: 6

Dragon Boat Festival / Tuen Ng Jit / Duan Wu Jie is coming up — the 5th day of the 5th month of the Lunar Calendar translating to May 28th, 2009 this year.  “Zongzi” is the pyramid shaped rice dumplings wrapped with bamboo leaves – frequently called “Chinese tamales” this side of the Pacific.  Some stories have it that the dragon boat crew threw the dumplings into the river to distract/ feed the monsters so that they can get on with the rowing.

It takes a lot of practice to get the dumplings to the right shape and compactness, hence I am posting these recipes early so that you will have time to practice in the run up to the festival.  I am also going to post under separate posts the different regional variation of the dumplings….starting with the Cantonese version.

Chef’s tip: Using 3 pieces of leaves to wrap the dumplings make it a little easier.  Attached is the zongzi leaf template you can use, complete with detailed step by step instructions on positioning the leaves and the origami moves you need.

Cantonese “Joong”

Ingredients

3 cups glutinous sweet rice, soaked, drained, add 1 teaspoon kosher salt
2 Tablespoon oil
¾ cup peeled, mung beans, soaked, drained, add ½ teaspoon kosher salt
1 Tablespoon oil

12 oz pork belly/ pork butt, diced ½ inch cubes
Seasoning:
1 Tablespoon Chinese five spice powder
1 Tablespoon Chinese rice wine
1 Tablespoon soy sauce
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon white pepper
2 Tablespoon canola oil

12 pieces fresh shiitake, stems removed, sliced finely
Seasoning:
1 Tablespoon soy sauce
1 Tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon white pepper

12 salted duck egg yolks, cut into 2
24 pieces of baby chestnut, or 12 large

72 pieces bamboo leaves
24 pieces yard-long kitchen twine

Preparing the ingredients the night before
1.    Wash rice.  Cover with 2 inches of water over the top of the rice, and soak overnight.
2.    Pick over mung beans, rinse, cover with 2 inches of water over the top & soak overnight.
3.    Soak bamboo leaves in hot water overnight.  Next morning, scrub with brush and rinse several times to remove dirt.  Leave leaves in water till ready to use.
Preparing the filling
4.    Dice pork, mix with seasoning.  Set aside.
5.    Sliced mushrooms, mix with seasoning. Set aside.
Prepare the ingredients mise en place
6.    Drain rice, add salt and oil.  Set aside.*
7.    Drain mung beans, add salt and oil.  Set aside.*
8.    Separate yolks and cut into two.  Set aside.
9.    Cut large chestnuts into two.  Set aside.
Wrapping the dumpling (see Zongzi Leaf Template or detailed instructions section below)
10.    Prepare bamboo cone.
11.    Place ½ tablespoon rice into the cone.  Make a slight well, then place 1 heaping tablespoon of pork, ½ tablespoon mushroom, ½ egg yolk, and half a chestnut.  Followed by 1 tablespoon mungbean and 1 tablespoon of rice.  Pack all ingredients tightly as you add them.  Flatten the top with a clean wet spoon.
12.    Complete wrapping and secure leaves with kitchen twine.
Cooking
13.    Bring a pot of water to boil.  Add 1 tablespoon salt.  Gently place the dumplings in and boil for 1 1/2 – 2 hours over medium slow fire. Add water constantly to ensure the dumplings are always submerged in water.
14.    When cooked, remove the dumplings and hang to dry.
15.    Serve with sugar or chili sauce on the side, if you’d like.

Makes 24 pieces
* To speed cooking, steam rice for 20 minutes, drizzle with 1 ¼ cup of chicken stock, steam another 10 minutes.  Also steam mungbeans for 15 minutes.  Boil dumplings for 30-60 minutes.

Detailed Dumpling wrapping – Download the zongzi leaf template for the leaf stencil. The first and second page are set up to print on both sides.

A.    Take two bamboo leaves, overlap offsetting each other by ½ inch along the length of the leave. The stems to the left, and the tips to the right, with the 2nd leave closest to you.  (A1 reads above A2)

B.    At a point 1 inch from the top edge and 1 inch off the middle cross-section (Point B) fold leaves into a conical shape – there should be no opening at the tip of the cone.

C.    The tips should be parallel to the stems, and are lower than the stems. (C1 aligns with C2, with C2 on the upper fold)

Fill the cone, packing tightly as you fill.  Flatten the top with a clean wet spoon.

D.    Take a third piece of leave, insert the tip end in between the back fold on the right.  (D1 aligns with D2), and cup the dumpling, with ½ inch offset along the edge (both Ds are visible at the base)

E.    With the triangle facing you, fold the third leave at the base of your palm towards the filling (E)

F.    Next, fold the 3 pieces of tips on the right towards the filling (F)

G.    Then, fold the stems on the left side towards the filling (G)

H.    Lastly, fold down the remaining leaves towards you. (H) and wrap around the pyramid.

I.    Quickly loop a piece of kitchen twine around the dumpling (along the spine of the leaves) to secure leaves in place.  Wind twine around dumpling tightly.  If necessary add, a second piece of string along a different axis.

NOTE:
o    For savory dumplings, pack, wrap and tie tightly so that the filling will not separate from the rice.
o    For sweet dumplings, pack loosely, wrap and tie loosely so that the rice will have space to expand and it will be soft.
o    The longer you boil the dumpling, the softer it will become.  Boil a minimum of 30 minutes if you pre-steam some of the ingredients, otherwise, 1 ½ hours.  A perfect boil is about 2 ½ hours.

Cantonese folks believe that the best way to savor the sweetness of fresh fish is to do the least to it.  A classic case of less is more.  “7 minutes” is the magic number to cook the fish.  Regardless of amount.  You want it just flaking, and not tough.  You can control how much oil you want to add.  This recipe makes a small jar of shallot oil that you can use many times over.

Chef’s tip: Invest in a steamer rack, like the picture below….for a grand price of $0.69.  You can find the racks in many of those houseware stores in Chinatown, typically hung outside the shop….as if in marketing terms, an impromptu purchase item.  Go figure.    Just place it on a big pot, wok or saute pan with a cover, add some water till it comes up to the height of the steamer, use a heatproof dish and you would have outfitted your kitchen with a steamer capability.

Ingredients:

2 shallots, sliced thinly
1/2 cup canola oil

8 oz soft, white fish (rock fillet, red snapper, sea bass)
1/2 inch ginger, peeled, julienned fine
1 Tablespoon light soy sauce
1 sprig green onions, green part only, julienned
1 sprig cilantro

To make the shallot oil:
1. In a small sauce pot, heat canola oil.  Add sliced shallots and fry till light golden brown.  Remove from heat and the shallots will continue browning to a deep brown.
2.  When cool, transfer oil and shallot crisps to a glass jar.  Shallot oil can be kept for a couple of months in a jar.
Preparing the fish:
3. Bring a wok of water with a steamer rack to boil.
4. Smear a heat-proof deep plate with a little of the shallot oil.  Place fish on the plate.  Top with ginger strips.
5. Place in steamer and steam under boiling water for 7 minutes.
6. Remove plate from the steamer, drizzle with 1-2 Tablespoons of shallot oil and crisps, soy sauce and top with green onions and cilantro. Serve immediately.

Serves: 2

“Sesame Ball” is probably the most popular choice on the dim sum dessert tray.  Who can resists eating these crunchy on the outside, glutinous rice balls  that is filled with adzuki red bean paste.  On first bite, the ball collapses into a chewy, tasty mass full of sweet “dou sha” and nutty sesame.

You can use the same dough and cooking method and fill the pastry with other sweet bean paste such as lotus seeds paste or a peanut-sugar mix.  Or for a savory version, aka “jin dui”, you can add a mixture spiced mince pork with cilantro and water chestnut.

Chef’s tip: When making the dough, it is critical that the water is boiling hot in order to cook the starch that binds the rice flour together.  Also see Step 11 instructions on how to carefully deep fry the balls to get that perfect spherical shape.

Red bean paste:
1 cup of Adzuki red beans, soaked, drained
3/4 cup sugar or more to taste
3 pandan leaves (optional), each tied into a knot
¼ cup of canola oil
¼ teaspoon kosher salt

Dough:
3 ½ cups glutinous rice flour
½ cup wheatstarch
2 Tablespoon sugar
1 ½ cup boiling water, and more depending on dough
3 tablespoon shortening

1 cup water
1 cup sesame seeds
6 cups canola oil

Preparing the red bean paste filling:
1.    Place the red beans in a pot with 2 pieces of the pandan.  Cover with 2 inches of water over the beans and simmer 1-1 ½ hours till beans have softened.  Add more water if needed.  Drain.
2.    Pass the beans through a food mill or place into a food processor.
3.    In a non stick pan, heat oil, add sugar and the pureed beans and 1 pandan leave tied into a knot.
4.    Constantly stir the paste. Cook for 10 minutes until the bean paste is dry.  Cool.
Preparing the dough:
5.    Combine the glutinous rice flour, wheat starch and sugar.   Form a well in the center. Gradually add the boiling water, stirring until a ball forms.  Add more hot water if needed,
6.    Cool a little, while still warm, knead in the shortening, a little at a time.  Transfer to a lightly floured board and knead for a few minutes until soft and smooth.
7.    Divide the dough into 2 balls. Roll each piece of dough into a 1 ½ inch cylinder.  Cut each cylinder into 12 pieces, and roll into a ball — making a total of 24 balls.  Cover as you work.
Assembly:
8.    Take a piece of dough, flatten it.  Add 1 teaspoon of the red bean paste mixture. Gently pack the filling down. Gather the edges of the dough over the filling and squeeze together the edges of the dough pressing to seal securely. Roll between palms to form a ball.
9.    Place water and sesame seeds in separate breading pans.
10.    Dip a ball into the water (this will help the sesame seeds stick to the ball) to moisten the ball.  Then roll the ball over the sesame seeds.  Place on a baking sheet.  Repeat the process with the remainder of the balls.
Frying  the balls:
11.    Heat  canola oil over medium-high heat until 330F.  Drop several sesame balls into the oil and fry till golden brown, about 7 minutes each.  As the balls float to the surface (2 minutes), begin to press them gently with the back of a metal spatula against the sides of the pot. The balls will expand as they are gently rotated and pressed. Fry until golden brown, or when they have expanded 3x their size.  Immediately drain on a wire rack over a baking sheet.
12.    Serve immediately.

Serves: 24 portions

This is my nephew, Christian’s, favorite bao!  We simply call it “Dai Bao” (translated “Big Bun”) coz it’s like ye big.  The size of a Big Mac, really. These days, it’s hard to find the Dai Bao. They are becoming almost extinct in this modern world of dainty dim sums. I call it the Dim Sum Evolution Theory! When my mom visits her grandchildren in Hong Kong, she brings a few of these Dai Baos with her from PJ.  The bao is filled with chicken, shiitake mushrooms, lap cheung sausages and my favorite part – half a hard boiled egg.

Chef’s tip: Marinating the chicken with cornstarch gives it a velvety texture. The best way to determine if the chicken is cooked through is by using a thermometer.

Ingredients:

1 portion of Basic Yeast Dough – see below

Marinade:
1 Tablespoon oyster sauce
1 Tablespoons soy sauce
1 Tablespoon sesame oil
2 Tablespoons Chinese rice wine
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon white pepper, ground
1 Tablespoon cornstarch

1 1/2 lb chicken thighs, skinless, trimmed, vut into 1/2 inch strips
3 Tablespoons cilantro stems
2 pairs Chinese sausage, sliced
8 pieces shiitake, cut into half
4 hard boiled eggs, halved

8 pieces of 4 x 4 wax paper.

Prepare the dough
1. Make 1 recipe of Basic Yeast Dough for Steamed Buns. Make sure you cover the finished dough with a damp tea cloth.
Preparing the filling
2. Mix all the marinade ingredients (oyster sauce, soy, sesame oil, wine, salt, pepper, sugar, cornstarch and water) together in a bowl. Add chicken and marinate 2 hours. Toss in the chopped cilantro stems.
Assembling
3. Take a dough portion, work into a round ball about 2 inch in diameter. Flatten it into a 8-inch round with a rolling pin about ¼ inch thick. Make sure the edges are half as thin as the center.
5. Place 2 heaping Tablespoons of chicken into dough. Add 1/8th of the sausage, mushrooms and the half egg. Pull the sides to meet at the center, making a ruffled fold as you work. Pinch the top together and give it a twist to seal. Pinch off any extra dough at the top. Place onto a piece of waxed paper.
6. Place buns in steamer about 2 inches apart and cover with a damp cloth. Allow buns to rise in a draft-free place for about 20 minutes.
Steaming
7. Place steamer over the simmering water for 25minutes, or until bun is well risen or when a thermometer inserted into the bun reads 165F. Add water if necessary so that wok is not dried out.

Serves: 8 buns

Basic Yeast Dough Recipe

This is a recipe for the dough of the fluffy white skins of the char siu bao and the shanghai cabbage buns. It’s truly versatile — you can use the same dough and fill it with sweetened mashed red beans or lotus seeds for a dessert treat. Or just steam it by itself to turn it into “man tou” essentially steamed white bread that is used to soak up the wonderful sauce of Sichuanese or Hunanese dishes. If you shape the bun into a flat disc, it becomes the base for peking duck.

The dough can be allowed to rise slowly, covered, in the refrigerator for 1 day. Bring to room temperature before using. If you are not using the dough straight away, punch it down and wrap tightly with plastic wrap, for up to 3 days.

3 Tablespoons sugar
½ Tablespoons active dry yeast
½ cup + 2 Tablespoons hot water
½ cup + 2 Tablespoons cold water

3 cups unbleached “00” or high protein bread flour plus additional for kneading
1 teaspoon kosher salt
2 Tablespoons canola oil

2 teaspoons baking powder, sifted

Part 1: Making and proofing the dough.
1. Proofing the yeast: Dissolve sugar in hot water. Add cold water to make a warm solution (105 – 115°F). Dissolve the yeast in the sugar solution. Stir lightly, and let stand in a warm place until mixture develops a creamy foam, about 7 minutes. (If mixture doesn’t foam, discard and start over with new yeast.)
2. Sift flour and salt into a large bowl. Make a well in the middle, and add yeast mixture and oil and stir to incorporate the flour until dough holds together and just come away from side of bowl. Add a little more water if needed.
3. Transfer to a lightly floured surface and knead. Lightly flour your hands if necessary. Knead (by using the heels of your hands and your body weight to push away from you, pull it back and fold in the sides of the dough towards the center. Turn the dough right angle every few kneads) until dough is smooth, soft, and elastic, about 10 minutes. Form into a ball.
4. Lightly oil a large bowl, put the dough into the bowl and turn the dough so that all sides are coated. Cover the bowl tightly with a plastic wrap/damp tea cloth and let dough rise in a warm (75-80°F), draft-free place until doubled in bulk, 1-3 hours. The dough is ready when it does not spring back when poked with a finger.

Part 2: Finishing the dough – Using the dough
1. Uncover the dough, punch it down and turn it out onto a lightly floured surface.
2. Flatten it and make a well in the center. Sprinkle baking powder in the well, gather up the sides and fold to the center to incorporate the baking powder. Knead lightly for a few minutes till it becomes a ball again.
3. Divide the dough into two cylinders. Cut each into 4. Make 8 2-inch ball portions. Cover dough with a damp tea cloth as you work.
4. Proceed with dumpling recipes

Note: This basic dough can be used for char siu bau steamed pork bun recipes, plain steamed man tou recipes, shanghai cabbage steamed buns, chicken steamed bun recipes.

Shrimp and banana – not your typical pairing.  But in this case, the flavor profiles of the shrimp and banana work really well together!  Although, I have to admit — put anything into a fryer and it will taste yummy!

Chef’s tip:  When deep frying, fry small batches at a time to keep the temperature at a constant high of 375.  The more spring rolls you crowd into the fryer, the quicker the temperature will drop (the law of thermodynamics!), thus, the soggier your spring rolls will be.  And always, always use a fry thermometer.

Filling:
1 lb raw shrimp, shelled and deveined, cut into ½ inch cubes
1 teaspoon sugar
1 tablespoon cornstarch
1 tablespoon sesame oil
2 ripe bananas, peeled, halved lengthwise from top to bottom, then cut into a 1/2-inch dice
½ cup canned bamboo shoots, rinsed thoruoghly and minced
½ cup water chestnuts, drained and chopped
½ cup scallions, green and white, chopped finely
½ cup cilantro, chopped finely
1 tablespoon soy sauce
2 tablespoon Chinese rice wine or pale dry sherry
1 teaspoon kosher salt
A pinch of white pepper

24 square spring roll wrappers – 6 x 6 inch
1 large egg beaten with 2 Tablespoons water (egg wash)
6 cups canola oil for frying

Sauce:
½ cup sake
2 Tablespoons mirin
2 Tablespoons soy sauce
2 Tablespoons rice wine vinegar
2 Thai chilies, seeds optional, finely chopped
1 clove garlic, finely minced
1 Tablespoon finely chopped cilantro stems

Preparing the filling:
1.    Cut half the shrimp into 1/2 in cubes, and mince the rest. Mix shrimp with sugar, cornstarch and sesame oil.
2.    In a medium bowl, toss together the remaining filling ingredients. Divide into 24 portions.
Assembly:
3.    Cut off 2 inches off the corner of the stack of spring roll wrappers –  the one end pointed towards you.  Cover wrappers with a damp tea towel.
4.    Take one wrapper and place the cut end closest to you.  Brush uncut ends with egg wash. Place 2-3 Tablespoons of the shrimp mixture closer to the cut end. Fold the left and right side over the filling.  Holding the sides in place, fold the bottom flap up and roll the roll up into a cylinder.  Place spring rolls, on its seam, on a baking sheet that is slightly floured with cornstarch.  Repeat folding the remaining rolls.
Frying the spring rolls:
5.    Heat canola oil till 375F.  Drop several spring rolls into the oil and fry till golden brown, about 5 minutes each.  Immediately drain on a wire rack over a baking sheet.
Preparing the dipping sauce:
6.    Mix all the sauce ingredients together in a bowl and set aside.  Serve with hot spring rolls.

Serves: 24 portions

Lotus Leaf Sticky Rice (at the dim sum table, call it “hor yip lor mai kai”) blends the Cantonese flavor trinity of Chinese lap cheung sausages, dried shrimp and Shiitake mushrooms.  The lotus leaf imparts a wonderful aroma to the rice.  If you can get fresh lotus leafs the better, otherwise, head to Chinatown and you can get a stack of two dozen dried leaves for like 99 cents.

The same rice filling makes a wonderful thanksgiving turkey stuffing….skip the lotus leaves, of course.

Chef’s tip: Cut off the stem end of the leaves to make the leaves more pliable.  Also, if use a Thai Sticky Rice bamboo steamer to produce the best sticky rice texture.

Ingredients:

6 dried lotus Leaves or six 1 cup-ramekins or small heat-proof bowls

1 1/2 cups sweet glutinous rice, soaked 6 hours
1 Tablespoons peanut oil
1 teaspoon sugar
2 cups chicken stock

2 pieces boneless chicken thigh,trimmed, skinless, cut into ½ inch slices
1 Tablespoon peanut oil
½ Tablespoon oyster sauce
½ Tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon sugar
1/2 teaspoon sesame oil

1 tablespoon dried shrimp, soaked and drained
1 Chinese sausage, thinly sliced
6 pieces of fresh Shiitake mushroom, sliced
6 slices of char siu ( 4 oz), thinly sliced
1 clove of garlic, minced
1/4 cup of water
1 sprig green onions, chopped

Preparing the lotus leaves (if using, otherwise, slightly oil 6 ramekins).
1.    Snip off the hard stalks ends of the lotus leaf.  Soak the lotus leaves in hot water until softened.  Cut into 2 if they are large.
Preparing the rice.
2.    Wash the rice and cover with water.  Set aside at least 6 hours to overnight.
3.    Prepare a large pot of water with steamer.  Line steamer with cheesecloth.  Drain rice.  Place rice evenly on the cheesecloth.
4.    Place rice in a steamer over boiling water and steam for 20 minutes.  Transfer rice to a bowl.
5.    Mix the oil, sugar, and stock in a small pot and bring to a boil.  Pour the hot stock into the cooked rice mixture and stir.  Cover with plastic wrap and leave to stand 10-15 minutes.
Preparing the filling
6.    Marinate the chicken with oyster sauce, soy sauce, cornstarch, sugar and sesame oil.
7.    In the wok, heat the oil, fry the dried shrimp and Chinese sausage.  Set to the side of the wok.  Add garlic and saute for half a minute until it becomes light golden then add chicken.  Brown the chicken, about 2 minutes.  (need not be cooked through).
8.   Add mushroom, char siu and toss back the dried shrimp and sausage.
9.    Add ½ cup of water and add to the wok.  Stir until the sauce is thick and glazes the meat.  Remove from heat and toss in the green onions.
Assembling
10.    When rice is done, divide into 12 portions.  Divide the filling into 6 portions.
11.    Place lotus leave flat on a work surface.  Patch any holes with additional leave pieces.
12.    Place 1 portion of rice onto the center of the leave. Make a well in the center.    Place a portion of the filling.  Drizzle in any sauce from the chicken.  Top with another portion of rice.  Pack it tightly to make a small rectangular mass about 3 inch X 2 inch.
13.    Wrap one side of the leaves over the filling, then take the opposite side and overlap like you are folding a business letter into 3.  Then take the left third and fold it under the rice middle.  Repeat with the opposite side.  Place the rice bundle on its folded ends on a steamer.
Steaming
14.    Place lotus parcels in steamer basket over simmering water and steam for 30 minutes. Add water if necessary so that wok is not dried out.

Serves: 6

In this classic dim sum dish, the chives are mixed with shrimp and stuffed in a a dumpling. The crystal dumpling skin is made from a combination of wheat starch and tapioca starch which gives the dumplings a translucent look, and a chewy and “elastic” bite.

Chef’s tip: Make sure that you use *boiling* water when making the dough as the starch needs to be cooked to turn it into a gooey mixture that forms the binding for the dough.

Crystal Dough:
2¼ cups wheat starch
3 Tablespoons tapioca starch
1½ cups boiling water
1½ Tablespoons vegetable shortening
Filling:
12 oz raw shrimp, shelled and deveined (size 31/40 shrimp)
4 oz Chinese chives, blanched, minced to make 1 cup
¼ cup / 2 oz canned bamboo shoots, rinsed, pat dry and minced
4 Tablespoons cilantro, minced
Seasoning:
1 Tablespoons soy sauce
2 Tablespoons Chinese rice wine or pale dry sherry
1 Tablespoon sesame oil
2 Tablespoons cornstarch
2 teaspoons sugar
½ teaspoon kosher salt
¼ teaspoon ground white pepper

Some tapioca starch
Napa or savoy cabbage leaves, whole leaves, blanched
Dipping sauce:
1/4 cup red wine vinegar
3 tablespoons water
10 slices ginger, thinly julienned

Preparing the dough.
1.    Combine the wheat starch and the tapioca starch. Form a well in the center. Gradually add the boiling water (must be boiling!), stirring until a ball forms.
2.    Cool a little, while still warm, stir in the shortening, a little at a time.  Transfer to a lightly floured board and knead for a few minutes until soft and smooth.
3.    Divide the dough into 4 balls. Cover dough with a damp tea cloth for 15 minutes.
Preparing the filling
4.    Chop/mince the shrimp with a cleaver on a cutting board until it becomes a rough paste.  Place in a large bowl.
5.    Cut the Chinese chives into 4 inch pieces, blanched in a pot of hot water (20 seconds).  Remove, and squeeze dry between two plates.  Chop the blanched chives finely.  Finely chop the bamboo shoots and cilantro.  Add to the shrimp.
6.    Mix all the seasoning ingredients together.  Pour into the shrimp and chives mixture and mix well.
Assembling the dumplings
7.    Take a dough portion, work into a round ball, flatten into a disc and using a rolling pin, roll out dough (switching to a right angle direction to the previous direction every few times) until the dough is uniformly 1/8 inch thick.  Use a round 3½ inch cookie cutter and stamp out round pastry skins.  You should have about 40 skins. Cover dough with a damp tea cloth as you work.
8.    Brush the edges of the pastry with a little water.  Place the pastry skin in your palm. Place 1 teaspoon of filling into dough, being careful to avoid the edges. Fold into half to make a crescent moon.  Using your thumb, form little pleats on the top edge of the crescent, and press the two layers together to seal. Make sure seams are well-sealed and place on a tray dusted with tapioca starch.
9.    Placed onto a steamer that is lined with blanched cabbage leaves or perforated parchment
10.    Steam over simmering water for 6-8 minutes or until the dumplings are translucent. Add water if necessary so that wok is not dried out.
Preparing the dipping sauce:
11.    Julienne ginger, and mix with red wine vinegar and water.  Serve with the dumplings.

Serves: 40 pieces

A vegan favorite at the dim sum table. When you bite into the spring roll, you will feel several layers of textures – texture being an important element of Chinese foods. First you have the crisp from the deep fried spring roll skin, followed by the velvety shiitake inter-mingled with the stringy mung bean thread and the silky enoki. Finally, you will experience the crunchy cloud ears fungus. The aromatic ginger and garlic complement the woody, robust shiitake. The dipping sauce is a common Cantonese dipping sauce made from Lea & Perrins!

Chef’s tip: An important cooking tip is to make sure you keep the temperature of the hot oil at a constant high of 360F to ensure your spring rolls come up crisp and dry, and not soaked in oil, or burned. Always use a fry thermometer, and not fry too many pieces at a time to ensure optimal heat control.

Filling
20 oz fresh shiitake mushrooms, stems discarded, caps sliced ¼ inch thick
¼ cup peanut oil
1 teaspoon kosher salt

2 Tablespoons peanut oil
1 large shallot, diced
1 Tablespoon ginger, peeled, grated
2 Tablespoons coriander stems
3 cloves garlic, peeled, minced
1 Tablespoon Shaoxing wine
1 Tablespoon soy sauce
¼ teaspoon freshly ground black pepper
2 Tablespoon sesame seeds, toasted
½ cup green onions, sliced
1 packet enoki, trimmed of roots, leave whole.
1 oz dried cloud ears, reconstituted or 6 oz fresh, hard underside removed, thinly sliced
1 oz bean thread noodles, cut into 3 inch pieces, soaked in hot water, 20 minutes, drained
1 Tablespoon sesame oil

30 Chinese spring roll wrappers (eggless), 4X4 inch square, thawed from frozen
1 large egg white beaten with 2 Tablespoons water (egg wash)
6 cups canola oil for frying
Sauce:
3 Tablespoons light soy sauce
3 Tablespoons Worcestershire sauce
2 Tablespoons rice wine vinegar
4 Tablespoons water
1 Tablespoon ginger, finely shredded
1 small Fresno chile, seeded and finely chopped

Preparing the mushroom filling
1.    Wipe shiitake with a damp towel to clean.  Remove mushroom stems and slice into ¼ inch thick. In a large sauté pan, heat 3 tablespoon of peanut oil. When hot, add all the mushrooms, and cook over high heat, stirring, for 1 minute.  Cover and cook over moderately low heat, stirring a few times, until the mushrooms have released their liquid and are tender, about 8 minutes.  Splash on Shaoxing wine, soy sauce, salt and pepper.  Uncover and cook over moderate heat, stirring occasionally, until browned, about 4 minutes longer.
2.    In a small sauté pan over medium heat, add remaining peanut oil.  When hot, add chopped shallots and ginger.  Cook till shallot is soft, about 3 minutes, then add minced garlic and coriander stems and fry till fragrant, about 1 minute. Remove from heat.  Pour mixture into the mushroom mixture and toss in the sesame seeds, green onions, enoki, cloud ears and bean thread.  Finish with sesame oil.
Aseemblying the spring roll:
3.    Cut off one corner (about 1 inch) from the stack of spring rolls.  On a clean work surface, place 1 spring roll wrapper with the cut corner closest to you. Brush edges with egg wash.  Place 2 Tablespoons of the mushroom mixture on the lower 3rd of the spring roll, parallel to the cut end. Compact to form a log, Fold the left and right side over the filling.  Holding the sides in place, fold the bottom flap up and roll the roll up into a cylinder.  Place on an oiled baking tray rack on its seam
4.    Heat canola oil till 360°F.  Drop several spring rolls into the oil and fry till golden brown, about 5 minutes.  Immediately drain on a wire rack over a baking sheet.
Preparing the dipping sauce
5.    Mix all the sauce ingredients (soy, Worcestershire, vinegar, water, ginger, chile) together in a bowl and set aside.  Serve with hot spring rolls.

Serves: 30 mini springrolls

Potstickers are real easy to make. Part pan fried, part steamed, the dumplings have a crisp base and a soft top. In this recipe, we have filled the dumplings with crabmeat and chives, but you can also fill the dumplings with pork or chicken, or just a mushroom medley.

The aromatic dipping sauce (adapted from Fuchsia Dunlop’s “Land of Plenty”) is a full flavored sauce that stirs up all your tastebuds – sweet, sour, salty, hot and the numbing, tingling and buzzing feel of Sichuan peppercorns.

Chef’s tip: It is important that the seams are tighly sealed so that the steam is trapped to cook the filling. In addition, when you pour the water into the pan, drizzle in a little at a time and never soak the dumplings. We want steamed dumplings, not boiled!

Aromatic Soy Sauce:
1 inch ginger, crushed
1 teaspoon fennel seeds
1 whole star anise
1 teaspoon Sichuan peppercorn
Cheese cloth with kitchen twine
1 cinnamon stick
½ cup dark soy sauce
½ cup brown sugar
1 cup water

Dipping Sauce:
6 Tablespoons sweet, aromatic soy sauce
2 Tablespoons soy sauce
1 Tablespoon chili oil
1 Tablespoon Sichuan peppercorn oil
1 Tablespoon Chinkiang vinegar
1 teaspoon sesame oil
2 cloves garlic, crushed
1 teaspoon ginger juice
2 Tablespoons cold water

Filling:
1 lb fresh crabmeat (from 1 large  2½ pound cooked Dungeness crab)
1 egg white
4 Tablespoons chives, chopped finely
2 Tablespoons cilantro leaves and stems, minced
2 Tablespoons carrot, grated
2 Tablespoons water chestnut, chopped finely
1 Tablespoon ginger, grated
1 Tablespoon rice wine vinegar
3 Tablespoons sesame seeds, toasted
½ teaspoon kosher salt

Dumpling:
30 wonton wrappers, preferably square
1 Tablespoon cornstarch for dusting
½ cup water for brushing
2 Tablespoons peanut oil
Black sesame seeds, toasted
Chives

Preparing the sauce
1.    To make the aromatic soy sauce, place ginger, fennel, star anise, and Sichuan peppercorn in a cheesecloth and bundle tightly together with kitchen twine. Place spice bag with cinnamon, dark soy sauce, brown sugar and water in a small pot, bring to boil and simmer for 20 minutes.  Remove all spices.  The sauce can be kept for 6 months in a glass jar without refrigeration.
2.    To make the dipping sauce, mix all dipping sauce ingredients (aromatic soy, soy, chili oil, peppercorn oil, vinegar, sesame oil, garlic, ginger juice and water) together.  Set aside.
Preparing the dumplings
3.    Pick over the crabmeat to remove any bits of shells.  Mix all filling ingredients (crabmeat, egg white, chives, cilantro, carrot, water chestnut, ginger, vinegar, sesame seeds, salt)  together.
4.    On a lightly floured surface, brush edges of the wonton wrapper with a little water (just slightly damp).  Mound about 1 Tablespoon of the filling in the center of each wrapper. If using square wonton skins, gather four corners of each wrapper and seal into a point.  If using round skins, fold into a half moon, and make three small pleats over the top piece of the skin and press to seal. Make sure seams are well-sealed and place on a tray dusted with cornstarch.
Frying the dumplings
5.    In a large nonstick pan, heat 1 Tablespoon oil over medium heat until hot.  Place pot stickers leaving ½ inch space between them.  Fry until undersides are lightly golden, about 1 min.
6.    Slowly drizzle ¼ cup water down the side of pan.  Water should barely cover the pan, and not soak the dumplings.  Cover pan and steam pot stickers over moderately low heat until cooked through, about 2 minutes.  Remove lid and cook pot stickers until water is evaporated, and wonton skin is translucent.  Add more water if skin is not translucent and repeat the process
Serving:
7.    Sprinkle dumplings with black sesame seeds and serve with dipping sauce

Serves: 6

Chef’s tip: If you are in the San Francisco Bay Area, get the Wycen lap cheung (Washington/Stockton or Clement/7th) . They make their sausages locally and offer extra lean 100% chicken sausages.

Filling:
½ cup pine nuts, toasted
2 heads iceberg lettuce

1 lb boneless skinless chicken thigh, trimmed of fat and minced
2 teaspoons cornstarch
1 Tablespoon oyster sauce
1 Tablespoon soy sauce
1 teaspoon sugar
½ teaspoon sesame oil
½ Tablespoon canola oil

2 Tablespoons canola oil
1 Chinese wax sausage, diced small, ½ inch cubes
1 Tablespoon dried shrimps, soaked, roughly chopped
3 cloves garlic, minced
1 Tablespoon ginger, grated
2 Tablespoon Shaoxing wine
¼ cup water
10 fresh shiitake mushrooms, diced small, ¼ inch cubes
3 oz waterchestnuts, drained and diced finely,1/8 inch cubes
2 Tablespoons green onions, green and white parts, chopped
2 Tablespoons cilantro, chopped
1 Tablespoon sesame oil

¼ cup hoisin sauce
Cilantro sprigs

Preparing the lettuce
1.    Toast the pine nuts, set aside.
2.    Using a paring knife, cut around the stem core of the lettuce, then carefully separate the lettuce leaves.  Reserve outer leaves for other use.  Use a knife or scissors to cut the inner leaves into rough 4 inch rounds.  Pat leaves dry.  Make 30 cups. Chill.
Preparing the filling
3.    In a food processor, pulse the chicken until it is chopped roughly (or use a cleaver and cutting board to mince).  Marinate the chicken with cornstarch, oyster sauce, soy sauce, sugar, sesame oil and oil.
4.    In the wok, heat ½ Tablespoon oil, fry the Chinese sausage until it has rendered its fat.  Push to the side of the wok or if you are not using a wok, remove to a prep plate. Next, add another ½ Tablespoon oil, fry the dried shrimp with the remaining garlic and ginger and sauté until fragrant, about 30 seconds.
5.    Then add the chicken, drizzle the Shaoxing wine around the sides of the wok and stir-fry till it becomes brown and caramelized.  Push chicken to the side of the wok or remove from the pan.
6.    Next, add a little oil if needed, the chopped shiitake, sauté until mushroom is tender, then add toss back the chicken and sausage.
7.    Add ¼ cup of water to the wok.  Stir until the sauce is thick and glazes the meat.
8.    Add the waterchestnut.  Remove from heat, stir in the chopped green onions and cilantro.  Finish with the sesame oil.
Assembling
9.    Brush each lettuce cup with hoisin sauce.
10.    Spoon a heaping Tablespoon of the chicken mixture into the prepared lettuce leaves and sprinkle with pine nuts. Garnish with a sprig of cilantro.

Serves: 30 cups

The char siu bao is a dimsum staple. Sweet, juicy bits of Chinese bbq pork oozing out of the soft, sweet bun.

If you don’t have steamer baskets, use a wok or a big pot with a vegetable steamer (or an inverted bowl), but place the buns on a heat proof plate to steam, so to avoid being splashed by the water beneath. If you live near a Chinatown, you can easily get a steamer rack for less than a dollar (you can find them in the “aisle” outside the shop, by the sidewalk — what marketers would call term “the impulse buy placement”. Go figure.)

Chef’s tip: The secret to creating that char siu bao taste is to use dried onions (McCormicks). Also, when you are proofing the yeast, make sure it forms a foamy head, otherwise, discard and astart over. Like good beer, it should be “alive”.

Ingredients:

1 portion of Basic Yeast Dough

Sauce:
2 Tablespoons oyster sauce
2 Tablespoons hoisin sauce
2 Tablespoons soy sauce
2 Tablespoons sesame oil
3 Tablespoons Chinese rice wine / sherry
6 Tablespoons sugar
2 Tablespoons cornstarch
6 Tablespoons water

1 lb barbeque pork (char siu), diced small ¼ inch cubes
½ cup dried onion flakes soaked in ¼ cup of water
2 Tablespoons sesame seeds, roasted

20 pieces of 2 x 2 wax paper.

Prepare the dough
1. Make 1 recipe of Basic Yeast Dough for Steamed Buns. Make sure you cover the finished dough with a damp tea cloth.
Preparing the filling
2. Mix all the sauce ingredients (oyster sauce, hoisin, soy, sesame oil, wine, sugar, cornstarch and water) together in a bowl. Heat a saucepan over medium heat. Add all the sauce mixture into the pan. Stir.
3. Add the diced pork to the saucepan. Cook on low until the sauce glazes the pork. Add the reconstituted dried onion and sesame seeds and toss together to mix. Let the filling cool before proceeding.
Assembling
4. Take a dough portion, work into a round ball about 1 inch in diameter. Flatten it into a 4-inch round with a rolling pin about ¼ inch thick. Make sure the edges are half as thin as the center.
5. Place 1 heaping Tablespoon of filling into dough. Pull the sides to meet at the center, making a ruffled fold as you work. Pinch the top together and give it a twist to seal. Pinch off any extra dough at the top. Place onto a piece of waxed paper.
6. Place buns in steamer about 2 inches apart and cover with a damp cloth. Allow buns to rise in a draft-free place for about 20 minutes.
Steaming
7. Place steamer over the simmering water for 15 minutes, or until bun is well risen. Add water if necessary so that wok is not dried out.

Serves: 20 buns

Basic Yeast Dough Recipe

This is a recipe for the dough of the fluffy white skins of the char siu bao and the shanghai cabbage buns. It’s truly versatile — you can use the same dough and fill it with sweetened mashed red beans or lotus seeds for a dessert treat. Or just steam it by itself to turn it into “man tou” essentially steamed white bread that is used to soak up the wonderful sauce of Sichuanese or Hunanese dishes. If you shape the bun into a flat disc, it becomes the base for peking duck.

The dough can be allowed to rise slowly, covered, in the refrigerator for 1 day. Bring to room temperature before using. If you are not using the dough straight away, punch it down and wrap tightly with plastic wrap, for up to 3 days.

6 Tablespoons sugar
1 Tablespoons active dry yeast
1  1/4 cup  hot water
1  1/4 cup cold water

6 cups unbleached “00” or high protein bread flour plus additional for kneading
2 teaspoon kosher salt
1/4 cup canola oil

4 teaspoons baking powder, sifted

Part 1: Making and proofing the dough.
1. Proofing the yeast: Dissolve sugar in hot water. Add cold water to make a warm solution (105 – 115°F). Dissolve the yeast in the sugar solution. Stir lightly, and let stand in a warm place until mixture develops a creamy foam, about 7 minutes. (If mixture doesn’t foam, discard and start over with new yeast.)
2. Sift flour and salt into a large bowl. Make a well in the middle, and add yeast mixture and oil and stir to incorporate the flour until dough holds together and just come away from side of bowl. Add a little more water if needed.
3. Transfer to a lightly floured surface and knead. Lightly flour your hands if necessary. Knead (by using the heels of your hands and your body weight to push away from you, pull it back and fold in the sides of the dough towards the center. Turn the dough right angle every few kneads) until dough is smooth, soft, and elastic, about 10 minutes. Form into a ball.
4. Very lightly oil a large bowl, put the dough into the bowl and turn the dough so that all sides are coated. Cover the bowl tightly with a plastic wrap/damp tea cloth and let dough rise in a warm (75-80°F), draft-free place until doubled in bulk, 1-3 hours. The dough is ready when it does not spring back when poked with a finger.

Part 2: Finishing the dough – Using the dough
1. Uncover the dough, punch it down and turn it out onto a lightly floured surface.
2. Flatten it and make a well in the center. Sprinkle baking powder in the well, gather up the sides and fold to the center to incorporate the baking powder. Knead lightly for a few minutes till it becomes a ball again.
3. Divide the dough into two cylinders about 1 inch thick. Cut each into 10. Make 20 1-inch ball portions. Cover dough with a damp tea cloth as you work.
4. Proceed with dumpling recipes

Note: This basic dough can be used for char siu bau steamed pork bun recipes, plain steamed man tou recipes, shanghai cabbage steamed buns, chicken steamed bun recipes.

Serves: Makes 20 pastry skins