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.

Tags: Cantonese, Chinese, dim sum.

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

Tags: Cantonese, dim sum, dumplings.

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

Tags: Cantonese, dim sum, dumplings.