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Gung Hay Hsin Nien
Happy New Year!
Year 4683, the Year of the Ox, begins February 20, 1985
Dimsum menu -- 1985 Page 2
Dimsum menu -- 1985 Page 1
Flaky Moon Cakes
Filling:
2 c red bean paste
Skin:
2 c flour
4 T lard
8 T water
1/2 T sugar
(1/3 t salt)
Dough:
1 c flour
4 T lard
Filling: Divide filling into 20 balls.
Skin: Mix and knead, then divide into 20 pieces.
Dough: Mix and knead, then divide into 20 pieces.
Technique:
1. Roll each piece of skin into a circle, put a piece of dough in the
middle, and wrap up to enclose the dough.
2. Roll each one out into a 2x4 inch rectangle. Roll up starting at
the short end.
3. Roll each one out into a 1x4 inch rectangle.
4. Roll up starting at a short end into a one-inch square.
5. Roll into a 2 inch circle. Put a piece of filling in the center and
seal skin around it. Flatten into a 2 inch circle.
6. Bake at 350 degrees 20 minutes.
Makes 20 cakes.
Dimsum menu -- 1985 Page 2
Pot Stickers (Peking Ravioli)
Skin:
2 1/2 c flour
2/3 c boiling water
2/3 c cold water
1/2 c flour (during kneading)
Filling:
2/3 lb ground pork
1/4 lb chopped Chinese chives (or scallions)
1 c chopped bamboo shoots
(1 t salt)
3 T sesame oil
1/4 t black pepper
Making filling:
Mix everything together and divide into 36 portions.
Skin:
1. Add boiling water and then cold water to flour. Knead and let
rest ten minutes.
2. Divide into 36 pieces and roll into 2x4 inch ovals.
Making dumplings:
1. Put a piece of filling in each skin, fold in half, and pinch to
seal.
2. Heat pan and 4T oil. Line pan with dumplings, flat side down.
3. Fry one minute on low heat until brown.
4. Add 1/2 c hot water and cover. Cook until water evaporates.
5. Invert on plate to serve.
Dipping sauce:
soy sauce
sesame oil
worcestershire sauce
chopped garlic
Makes 3 dozen.
Dimsum menu -- 1985 Page 3
Si Shi Sha Bing (Fluffy Shrimp Cakes)
Cakes:
1 lb shrimp, shelled, deveined, and minced
2-3 oz water chestnuts, chopped
3 eggs
2 t rice wine or sherry
(1 t salt)
3 ginger slices
2 scallions
2 T cornstarch
3 T vegetable oil for frying
Sauce:
3 T sugar
3 T vinegar
7 ginger slices, peeled and shredded
1. Mix shrimp, water chestnuts, eggs, sherry, (salt,) ginger,
scallions, and cornstarch. Form into balls.
2. Mix sauce.
3. Heat oil and fry balls until brown.
4. Serve with dipping sauce.
Dimsum menu -- 1985 Page 4
Congyou Bing (Oily Scallion Cakes)
3 c flour
1 c water
10-15 scallions, chopped
1 1/2 t sesame oil
(2 t salt)
3 T peanut oil
1. Mix flour and water to a very stiff dough. Let rest for thirty
minutes.
2. Divide dough into six pieces. Roll each into a very large circle.
3. Sprinkle salt on each, then oil.
4. Sprinkle scallions on each.
5. Roll up tightly, pinching ends to keep scallions inside.
6. Coil up rolls. Just before cooking, roll each coil out into an 8
inch circle.
7. Fry in oil until golden brown. Cut into wedges to serve.
Makes six cakes.
Dimsum menu -- 1985 Page 5
Ba Bao Fan (Eight Precious Rice Pudding)
Pudding:
1 1/2 c glutinous rice
5 T sugar
butter to grease bowl
1/4 c mixed candied fruits
1/4 c raisins
1/4 c pitted dates
1/4 c candied lotus seeds or walnuts
1 c sweet bean filling
Sauce:
1/4 c sugar
1 T cornstarch
1 1/4 c water
1 t almond extract
Preparation:
1. Wash rice and drain. Cook with 2 1/4 c water, simmering until soft
(fifteen minutes).
2. Mix in sugar and turn off heat.
3. Grease a seven-inch bowl. Put half of the candied fruit in the
center. Then arrange raisins, dates, lotus seeds, and the rest of the
candied fruit into an eight-petal flower.
4. Cover with half of the rice. Put bean filling in the center and
cover evenly with the rest of the rice.
Cooking:
1. Steam for thirty minutes.
2. Invert on a platter.
3. Boil sauce ingredients until thick and pour over pudding.
Makes one pudding.
Dimsum menu -- 1985 Page 6
Cantonese Turnip Cake
2 1/2 lb Chinese turnips
1 c water
2 c long-grain rice flour
5 T oil
1 T finely chopped scallions
4 black mushrooms, soaked, stemmed, boiled twenty minutes, and chopped
1/2 c dried shrimp, chopped, soaked in 1 T rice wine or sherry
4 Chinese sausages, chopped
(2 t salt)
1/2 t sugar
1/2 t pepper
1 T fresh cilantro (coriander), chopped
1 T toasted sesame seeds
1. Peel and grate turnips. Simmer in water one hour or until tender.
2. Mix rice flour and drained turnips in bowl until mixture is the
consistency of thick oatmeal. Add 2 T oil, mix well, and set aside.
3. Heat 2 T oil in wok. Stir-fry scallions, mushrooms, shrimps, and
sausages and add to turnip mixture.
4. Add (salt,) sugar, and pepper. Mix thoroughly.
5. Grease a loaf pan and pour in mixture. Sprinkle with cilantro and
sesame seeds. Place on rack in steamer and steam one hour.
6. Cool and refrigerate overnight.
7. To serve, slice and fry until golden brown.
Serves 4-6.
Dimsum menu -- 1985 Page 7
Sheng Ren Bing (Almond Cookies)
1/4 c lard
1 c sugar
2 T vegetable oil
1/4 t sesame oil
1 egg
1 c sweet rice flour
1 t baking powder
(1/2 t salt)
1 t almond extract
1/3 c chopped almonds
whole almonds for garnish
Preparation:
1. Cream lard and sugar. Add oils and egg.
2. Sift together flour, baking powder (, and salt). Add to sugar
mixture and mix well.
3. Add chopped almonds and almond extract. Mix well.
4. Form dough into one inch balls. Top each with an almond.
Cooking:
1. Place balls 2 inches apart on greased cookie sheets.
2. Bake twenty minutes at 350 degrees.
Makes two dozen.
Dimsum menu -- 1985 Page 8
Lop Cheung Bow (Sausage Buns)
Dough: 1/2 recipe bun dough
Filling: 6 pairs of Chinese sausages, cut in halves (24 pieces)
Wrapping:
1. Divide dough in 24 balls. Roll each into a two-inch circle.
2. Roll up a sausage piece in each, leaving the ends open.
3. Place seam side down on a square of wax paper.
4. Let rise one hour.
Cooking:
Steam for ten minutes, or bake at 350 degrees for 20-25 minutes after
brushing with egg whites, water, and sugar.
Makes two dozen.
Dimsum menu -- 1985 Page 9
Cha Siu Bow (Barbecued Pork Buns)
Dough: one recipe of bun dough
Filling:
4 c finely diced Chinese barbecued pork
1/2 c chopped onions
Sauce:
2 t hoisin sauce
2 t rice wine or sherry
4 t oyster sauce
2 t catsup
1 t sugar
1 1/2 T cornstarch
1 1/2 c chicken broth
Preparation:
1. Mix sauce in small saucepan. Cook over high heat until it thickens.
2. Stir in pork and onions.
3. Chill 3-4 hours.
Wrapping:
1. Divide filling in 24 portions and dough into 24 balls.
2. Roll out each ball, leaving center thicker than edges, into a 4 inch
circle.
3. Put filling portion in center of dough, gather up sides around
filling, and twist to seal. Put on 2 inch square of wax paper, twist
side down.
4. Put buns on cookie sheet and let rise one hour.
Cooking:
1. Steam for fifteen minutes, or bake at 350 degrees for 20-25 minutes
after brushing with egg white, 1 t water, and 1/4 t sugar.
Makes two dozen.
Dimsum menu -- 1985 Page 10
Chinese Bun Dough
For two dozen large buns:
Ingredients:
1 oz yeast
1 3/4 c warm water (110 degrees)
3/4 c sugar
1 t baking powder
6 1/2 c unsifted all-purpose flour
Preparation:
1. Dissolve yeast and sugar in warm water.
2. Add baking powder, then flour.
3. Knead dough for 20 minutes, until elastic and smooth (a great job
for a food processor).
4. Put in greased bowl, cover with damp cloth, and let rise until it
doubles in bulk.
5. Punch down and knead for five minutes.
6. Fill buns and cook.
Dimsum menu -- 1985 Page 11
Shu Mai (Pork Dumplings)
1 lb wonton skins -- round off corners
Filling:
1 lb lean ground pork
1 c black mushrooms, soaked and diced
1 c fresh shrimp, cleaned, deveined, and cut in small pieces
1 small can water chestnuts, chopped fine
3 scallions, minced
1 c Chinese cabbage, chopped
Seasonings:
3 T light soy sauce
(1 t salt)
1/2 t garlic powder
1 t sesame oil
Dipping sauce:
2 T dark soy sauce
1 t white vinegar
1 t sesame oil
1 T chopped ginger
1. Combine all ingredients and seasonings and mix well.
2. Fill each skin with about 1 T of filling and fold like a tulip bulb.
3. Seal the excess skin with water and gather skin together.
4. In a wok, add about 1 cup of water. Cover and bring water to a
boil.
5. Put shu mais into bamboo steamers on top of wax paper splashed with
sesame oil.
6. Remove cover and add shu mai trays. Steam fifteen minutes with
cover on.
Dimsum menu -- 1985 Page 12
Glutinous Rice Balls
filling:
1 c red bean paste
skin:
2 c glutinous rice powder
5 T sugar
2/3 c water
1 c white sesame seeds
6 c oil for frying
1. Divide red bean paste into 16 portions.
2. Mix skin ingredients into smooth dough. Slightly oil work surface.
Put dough on work surface and knead until smooth. Roll into a long roll
and cut into 16 pieces.
3. Flatten each piece of dough into a 2-inch circle. Place a portion
of filling in the middle and gather edges of skin together to enclose
the filling. Roll each filled skin into a ball. Dip in water and coat
outside with sesame seeds.
4. Heat oil for deep-frying. Deep-fry balls over medium heat for five
minutes until expanded and golden. Remove, drain, and serve.
Dimsum menu -- 1985 Page 13
Fried Wonton
1 lb wonton skins
1/2 lb ground pork
1/2 T corn starch
1 T soy sauce
1 t rice wine
1 T oil
(1/2 t salt)
2 T minced soaked black mushrooms
2 T minced bamboo shoots
1 t minced scallions
1. Mix ground pork with corn starch, soy sauce, and wine.
2. Put 1 T oil in skillet and cook pork 2 minutes. Add remaining
filling ingredients and put in a large bowl. Mix well and set to cool.
3. Fold wontons.
4. Deep fry in hot oil (375 degrees F) until golden brown.
5. Serve with duck sauce.
Dimsum menu -- 1985 Page 14
Stuffed Bananas
1/6 lb shelled shrimp
1/2 oz pork fat
marinade:
(1/3 t salt)
1/2 t sesame oil
1 t rice wine
1/8 t black pepper
1/2 T corn starch
2 medium-sized, not-too-ripe, bananas
2 T corn starch
batter:
1/2 c flour
6 T water
(1/4 t salt)
1/2 t baking powder
1 T peanut oil
6 c oil for frying
1. Chop shrimp and pork fat finely and mix with marinade.
2. Peel bananas and cut each into three sections. Cut each section
into four slices lengthwise. Coat the cut surfaces of each banana
section with cornstarch.
3. Spread filling on 12 sections and top each section with the
corresponding plain section to make twelve sandwiches.
4. Mix up batter.
5. Coat each banana section with batter.
6. Heat oil for deep-frying. Drop banana sandwiches into oil and
deep-fry for three minutes over medium heat until golden. Remove and
drain.
Dimsum menu -- 1985 Page 15
Pork-Stuffed Mushrooms
8-10 2-inch diameter fresh mushrooms
1/2 lb lean pork, cut into small chunks
1/4 lb raw shrimp (shelled and deveined)
4 water chestnuts, finely chopped
2 T cornstarch
(1/2 t salt)
1 t sugar
2 T soy sauce
8-10 spring of cilantro (Chinese parsley) - optional
1. Wash and dry mushrooms. Remove stems.
2. Chop shrimp and pork in food processor. Mix with water chestnuts,
cornstarch, (salt,) sugar, and soy sauce.
3. Stuff mushrooms.
4. Place mushrooms on a heatproof serving dish with a rim. Put
cilantro over mushrooms. Cover dish with a double thickness of waxed
paper.
5. Steam for 40 minutes.
Dimsum menu -- 1985 Page 16
Chun Guen (Spring Rolls)
1 package spring roll skins
2 c cooked ham
5 black mushrooms
1 c bamboo shoots
1 c shredded napa cabbage
1/2 lb fresh bean sprouts
3 stalks celery
2 stalks scallions
sauce:
(1 t salt)
2 t sugar
2 T oyster sauce
2 t cornstarch
1/4 c chicken broth
4 c oil, for deep-frying
1 egg, beaten
1. Soak mushrooms until soft. Discard stems.
2. Slice ham, mushrooms, bamboo shoots, and onions to the size of a
match stick. Slice celery on the diagonal into strips of the same size.
Rinse bean sprouts in cold water and drain well.
3. Mix sauce.
4. Heat wok, add 1T oil, and separately stir-fry and set aside: the
bean sprouts (one minute), the celery (two minutes), the napa cabbage (2
minutes), and the ham (2 minutes), adding more oil as needed. Pour
sauce mixture over ham and mix until sauce thickens (will get very
thick). Mix in the other ingredients and let cool.
5. Position each skin like a diamond. Put 1/3c filling on lower
section of skin. Roll firmly about half-way up the skin. Moisten
remaining three corners with egg. Fold side corners in and roll up
completely.
6. Deep fry spring rolls and both sides until golden brown, turning
once. Drain and serve.
Dimsum menu -- 1985 Page 17
Lo Bo Si Bing (Flaky Turnip Cakes)
2 1/2 c finely shredded daikon
(1 t salt)
1 1/2 c peanut oil
1/2 lb Chinese sausages, cut into 1/4-inch dice
filling seasoning:
2 t rice wine
(1/2 t salt)
1/4 t black pepper
2 t sesame oil
2 c all-purpose flour
1 c cake flour
(1 t salt)
2/3 c lard (or butter)
1/3 c ice water
1. Put shredded turnip in bowl with salt. Let sit 20 minutes. Squeeze
out accumulated water.
2. Heat 1/2 T oil in wok and stir-fry sausages for two minutes, until
golden and most of fat has rendered.
3. Remove all but 2T oil and stir-fry turnip until tender, about two
minutes. Add sausage and filling seasonings. Cook 30 seconds.
Refrigerate until cold.
4. Combine flours (and salt). Cur in shortening until mixture looks
like cornmeal. Add water and mix until smooth. Wrap dough in plastic
wrap and refrigerate 20 minutes.
5. Roll out dough into a rectangle about 1/6 inch thick. Cut 4-inch
circles. Gather scraps up and chill 15 minutes. Roll out again and cut
more circles (should produce a total of 24).
6. Place a tablespoon of filling in center of dough circle. Gather up
edges and pinch to seal. Flatten into around about 2 1/2 inches in
diameter.
7. Heat skillet and add remaining oil. Heat to 375 degrees F. Fry
cakes on both sides until crisp and golden brown, about five minutes per
side.
Dimsum menu -- 1985 Page 18
Jia Yao Guo (Crunchy Cashews)
2 c water
4 T honey
(1 t salt)
1/2 lb raw cashews
6 c peanut oil
1. Place water, honey (and salt) in saucepan and stir to dissolve the
honey. Add cashews and heat until boiling. Reduce heat to medium and
cook uncovered for fifteen minutes. Remove cashews, drain, and air-dry
for an hour, turning occasionally.
2. Heat oil in wok to 350 degrees. Add cashews and deep-fry until
golden brown. Remove nuts and drain on brown paper. Cool completely
before serving.
Dimsum menu -- 1985 Page 19
Tianzha netao (Sweet Fried Nuts)
2 c shelled pecan halves
3-4 c boiling water
1/2 c sugar
1 t water
3 c peanut oil
1. Cover nuts with boiling water and soak for three minutes.
2. Drain nuts and mix with sugar. Add 1 t water if necessary to make
sugar stick to nuts.
3. Put sugared nuts on a dry plate and dry overnight or longer.
4. Heat oil in wok. Fry nuts until they are golden brown and sugar
coating is crisp and candylike. Dry on a plate and break apart to
serve.
Dimsum menu -- 1985 Page 20
Shanghai Pastry Dough
mixture 1:
1 1/2 c flour
4 oz + 1 T hot water
mixture 2:
1 1/2 c flour
8 1/2 T lard
1. Mix first mixture. Knead until elastic, sprinkling with flour as
needed. Set aside under a damp cloth.
2. Work second mixture together. Knead until smooth. Wrap in plastic
wrap until ready to use.
3. Divide each mixture into 3 equal pieces.
4. Working with one-third of each dough at a time, roll mixture 1 into
a rectangle. Put second mixture into center and fold first over it.
Roll out again and fold in thirds. Repeat. Set aside and do the same
with the other 2/3 of the dough mixtures.
Dimsum menu -- 1985 Page 21
Gah Li Gai So Bang (Curried Chicken Pastry)
3/4 lb boneless chicken breasts, cut into 1/4-inch dice
marinade:
(1 1/2 t salt)
2 1/2 t sugar
1 1/2 t sesame oil
1 1/2 T oyster sauce
1 T cornstarch
1/8 t white pepper
3/4 t light soy sauce
6 water chestnuts, cut into 1/8 inch dice
6 T celery, cut into 1/8 inch dice
3 t coriander, finely chopped
3 scallions, finely chopped
2 T curry powder mixed with 2 T cold water
3 T peanut oil
2 cloves garlic
1 1/2 T rice wine
1-2 T chicken borth, if needed
Shanghai pastry dough
4-5 c peanut oil
1. Marinate chicken in marinade for one hour. Set aside.
2. Mix water chestnuts, celery, coriander, scallions. Set aside.
3. Mix curry powder and water and set aside.
4. Heat oil in wok. Fry garlic, then add curry powder mixture.
Stir-fry 1 to 1 1/2 minutes.
5. Add chicken and marinade. Cook 30 seconds in thin layer. Mix into
curry.
6. Add wine around edges of wok. Mix. Add vegetables and stir
together. If too thick, add chicken broth.
7. Refrigerate overnight.
8. Roll each pastry dough piece into a ten-inch square and roll up.
Cut each roll into 10 pieces. Flatten pieces and roll into 3 1/4 inch
circles.
9. Place 1 T curried chicken in center of dough circle. Fold into
half-moon shape and squeeze rim to seal. Make decorative scalloped edge
with side of thumb.
10. Deep-fry 6 at a time at 300 degrees F until brown.
Dimsum menu -- 1985 Page 22
Dai Gut Yau Gok (Good Luck Dumplings)
2 c flour
1/4 c sugar
5 T lard or peanut oil
3 1/2 oz cold water
1/2 c peanuts with skins
1/4 c sesame seeds
3 1/2 T dark brown sugar
4 c peanut oil
1. Mix sugar and flour. Work in oil. Work in water. Knead ten
minutes. Set aside, covered with damp cloth, for two hours.
2. Roast peanuts in wok for 2 minutes in single layer. Turn over and
roast until deep brown. Remove peanuts and peel skins. Put half of the
peanuts on a sheet of wax paper and crush with a rolling pin until
coarsely broken. Crush remaining peanuts.
3. Roast sesame seeds the same way, but don't crush.
4. Combine peanuts, sesame seeds, and brown sugar.
5. Cut dough in thirds. Work on one section at a time; keep the rest
under a damp cloth. Roll 1/3 of dough into 12-inch rope. Cut into 12
pieces.
6. Roll each piece into a ball and roll out into 3 1/2 - inch circle.
7. Put filling on each piece, close into half-moon shape, and crimp
edge to form scalloped edge.
8. Deep-fry until golden brown.
Dimsum menu -- 1985 Page 23
Stuffed Bitter Melon with Fermented Black Beans
2/3 lb bitter melons
1/2 lb ground pork
(1/3 t salt)
1 t minced garlic
dash sesame oil
1/2 T cornstarch
1 hot red pepper
1 T fermented black beans
(1/3 t salt)
1/2 t sugar
1 c water
1. Discard ends of melons and slice melons 1/3" thick. Remove seeds.
2. Bring a half pot of water to a boil (, add 1/2 t salt) and boil
melon slices for 2 minutes. Remove and plunge into cold water.
3. Shred the hot pepper.
4. Mix ground pork, (salt,) garlic, sesame oil, and cornstarch to make
filling.
5. Sprinkle cornstarch in melons, then stuff.
6. Heat 3 T oil in wok. Fry melons on both sides until golden brown.
Remove. Reheat wok with 2 T oil. Stir-fry black beans and hot pepper
until fragrant.
7. Add melon, (salt,) sugar, and water. Cover and cook over medium
heat for 8 minutes, or until liquid is reduced to 1/3 cup.
Dimsum menu -- 1985 Page 24
Winter Melon Soup
large can chicken broth
1 chicken breast
1 winter melon or large piece
6 black mushrooms
1/2 c dried lotus seeds, optional
1 piece dried tangerine peel (1 1/2")
1 ounce Virginia ham
2 slices fresh ginger
1/2 c sliced water chestnuts
1/2 c sliced bamboo shoot, optional
1 T rice wine
1 t sugar
(salt)
pepper
1. Remove strings and seeds from melon.
2. Soak mushrooms, lotus seeds, and tangerine peel in hot water.
3. Poach chicken breast in broth until cooked (10 minutes). Remove.
4. Dice ham and put in broth.
5. Dice melon flesh and put in broth. (You can do a dramatic
presentation of this soup by steaming it inside a whole winter melon in
a covered pan of hot water for 3-4 hours. Soup can be served from the
melon.)
6. Add ginger. Drain and slice mushrooms. Add mushrooms, water
chestnuts, tangerine peel, and bamboo shoots. Season with rice wine,
sugar, (salt,) and pepper.
7. Cook until melon is tender. Remove tangerine peel and ginger
slices.
8. Dice cooked chicken and add.
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Gung Hay Hsin Nien
Happy New Year!
Year 4684, the Year of the Tiger, begins February 9, 1986.
Menu:
lychee tea
mandarin oranges
shrimp chips
pork dumplings (shu mai)
cha siu bow (barbecued pork buns)
cold plate: barbecued pork, abalone
sausage buns (lop cheung bow)
wontons
wonton soup
almond cookies (shing ren bing)
almond float (xing ren dou fu)
flaky moon cakes
pot stickers (Peking raviolis, gau ji)
flaky turnip cakes (lu bo si bing)
fluffy shrimp cakes (si shi sha bing)
oily scallion cakes (cong you bing)
eight precious rice pudding (ba bao fan)
Cantonese turnip cake (dzin lor bok goh)
hot and sour soup (suen lot tong)
sweet fried nuts (tianzha neteo)
good luck dumplings (dai gut yau gok)
aromatic spiced beef
moon cakes (yue bing)
stuffed potato cakes (see jai bang)
glazed walnuts
water dumplings (soi gau)
sweet sesame bows (ch'iao gwo)
Dimsum menu -- 1986 Page 2
Flaky Moon Cakes
Filling:
2 c red bean paste
Skin:
2 c flour
4 T lard
8 T water
1/2 T sugar
(1/3 t salt)
Dough:
1 c flour
4 T lard
Filling: Divide filling into 20 balls.
Skin: Mix and knead, then divide into 20 pieces.
Dough: Mix and knead, then divide into 20 pieces.
Technique:
1. Roll each piece of skin into a circle, put a piece of dough in the
middle, and wrap up to enclose the dough.
2. Roll each one out into a 2x4 inch rectangle. Roll up starting at the
short end.
3. Roll each one out into a 1x4 inch rectangle.
4. Roll up starting at a short end into a one-inch square.
5. Roll into a 2 inch circle. Put a piece of filling in the center and
seal skin around it. Flatten into a 2 inch circle.
6. Bake at 350 degrees 20 minutes.
Makes 20 cakes.
Dimsum menu -- 1986 Page 3
Pot Stickers (Peking Ravioli) (Gau Ji)
Skin:
2 1/2 c flour
2/3 c boiling water
2/3 c cold water
1/2 c flour (during kneading)
Filling:
2/3 lb ground pork
1/4 lb chopped Chinese chives (or scallions)
1 c chopped bamboo shoots
(1 t salt)
3 T sesame oil
1/4 t black pepper
Making filling:
Mix everything together and divide into 36 portions.
Skin:
1. Add boiling water and then cold water to flour. Knead and let
rest ten minutes.
2. Divide into 36 pieces and roll into 2x4 inch ovals.
Making dumplings:
1. Put a piece of filling in each skin, fold in half, and pinch to
seal.
2. Heat pan and 4T oil. Line pan with dumplings, flat side down.
3. Fry one minute on low heat until brown.
4. Add 1/2 c hot water and cover. Cook until water evaporates.
5. Invert on plate to serve.
Dipping sauce:
soy sauce
sesame oil
worcestershire sauce
chopped garlic
Makes 3 dozen.
Dimsum menu -- 1986 Page 4
Si Shi Sha Bing (Fluffy Shrimp Cakes)
Cakes:
1 lb shrimp, shelled, deveined, and minced
2-3 oz water chestnuts, chopped
3 eggs
2 t rice wine or sherry
(1 t salt)
3 ginger slices
2 scallions
2 T cornstarch
3 T vegetable oil for frying
Sauce:
3 T sugar
3 T vinegar
7 ginger slices, peeled and shredded
1. Mix shrimp, water chestnuts, eggs, sherry, (salt,) ginger, scallions,
and cornstarch. Form into balls.
2. Mix sauce.
3. Heat oil and fry balls until brown.
4. Serve with dipping sauce.
Dimsum menu -- 1986 Page 5
Congyou Bing (Oily Scallion Cakes)
3 c flour
1 c water
10-15 scallions, chopped
1 1/2 t sesame oil
(2 t salt)
3 T peanut oil
1. Mix flour and water to a very stiff dough. Let rest for thirty
minutes.
2. Divide dough into six pieces. Roll each into a very large circle.
3. Sprinkle salt on each, then oil.
4. Sprinkle scallions on each.
5. Roll up tightly, pinching ends to keep scallions inside.
6. Coil up rolls. Just before cooking, roll each coil out into an 8 inch
circle.
7. Fry in oil until golden brown. Cut into wedges to serve.
Makes six cakes.
Dimsum menu -- 1986 Page 6
Ba Bao Fan (Eight Precious Rice Pudding)
Pudding:
1 1/2 c glutinous rice
5 T sugar
butter to grease bowl
1/4 c mixed candied fruits
1/4 c raisins
1/4 c pitted dates
1/4 c candied lotus seeds or walnuts
1 c sweet bean filling
Sauce:
1/4 c sugar
1 T cornstarch
1 1/4 c water
1 t almond extract
Preparation:
1. Wash rice and drain. Cook with 2 1/4 c water, simmering until soft
(fifteen minutes).
2. Mix in sugar and turn off heat.
3. Grease a seven-inch bowl. Put half of the candied fruit in the center.
Then arrange raisins, dates, lotus seeds, and the rest of the candied fruit
into an eight-petal flower.
4. Cover with half of the rice. Put bean filling in the center and cover
evenly with the rest of the rice.
Cooking:
1. Steam for thirty minutes.
2. Invert on a platter.
3. Boil sauce ingredients until thick and pour over pudding.
Makes one pudding.
Dimsum menu -- 1986 Page 7
Cantonese Turnip Cake (Dzin Lor Bok Goh)
2 1/2 lb Chinese turnips
1 c water
2 c long-grain rice flour
5 T oil
1 T finely chopped scallions
4 black mushrooms, soaked, stemmed, boiled twenty minutes, and chopped
1/2 c dried shrimp, chopped, soaked in 1 T rice wine or sherry
4 Chinese sausages, chopped
(2 t salt)
1/2 t sugar
1/2 t pepper
1 T fresh cilantro (coriander), chopped
1 T toasted sesame seeds
1. Peel and grate turnips. Simmer in water one hour or until tender.
2. Mix rice flour and drained turnips in bowl until mixture is the
consistency of thick oatmeal. Add 2 T oil, mix well, and set aside.
3. Heat 2 T oil in wok. Stir-fry scallions, mushrooms, shrimps, and
sausages and add to turnip mixture.
4. Add (salt,) sugar, and pepper. Mix thoroughly.
5. Grease a loaf pan and pour in mixture. Sprinkle with cilantro and
sesame seeds. Place on rack in steamer and steam one hour.
6. Cool and refrigerate overnight.
7. To serve, slice and fry until golden brown.
Serves 4-6.
Dimsum menu -- 1986 Page 8
Sheng Ren Bing (Almond Cookies)
1/4 c lard
1 c sugar
2 T vegetable oil
1/4 t sesame oil
1 egg
1 c sweet rice flour
1 t baking powder
(1/2 t salt)
1 t almond extract
1/3 c chopped almonds
whole almonds for garnish
Preparation:
1. Cream lard and sugar. Add oils and egg.
2. Sift together flour, baking powder (, and salt). Add to sugar mixture
and mix well.
3. Add chopped almonds and almond extract. Mix well.
4. Form dough into one inch balls. Top each with an almond.
Cooking:
1. Place balls 2 inches apart on greased cookie sheets.
2. Bake twenty minutes at 350 degrees.
Makes two dozen.
Dimsum menu -- 1986 Page 9
Lop Cheung Bow (Sausage Buns)
Dough: 1/2 recipe bun dough
Filling: 6 pairs of Chinese sausages, cut in halves (24 pieces)
Wrapping:
1. Divide dough in 24 balls. Roll each into a two-inch circle.
2. Roll up a sausage piece in each, leaving the ends open.
3. Place seam side down on a square of wax paper.
4. Let rise one hour.
Cooking:
Steam for ten minutes, or bake at 350 degrees for 20-25 minutes after
brushing with egg whites, water, and sugar.
Makes two dozen.
Dimsum menu -- 1986 Page 10
Cha Siu Bow (Barbecued Pork Buns)
Dough: one recipe of bun dough
Filling:
4 c finely diced Chinese barbecued pork
1/2 c chopped onions
Sauce:
2 t hoisin sauce
2 t rice wine or sherry
4 t oyster sauce
2 t catsup
1 t sugar
1 1/2 T cornstarch
1 1/2 c chicken broth
Preparation:
1. Mix sauce in small saucepan. Cook over high heat until it thickens.
2. Stir in pork and onions.
3. Chill 3-4 hours.
Wrapping:
1. Divide filling in 24 portions and dough into 24 balls.
2. Roll out each ball, leaving center thicker than edges, into a 4 inch
circle.
3. Put filling portion in center of dough, gather up sides around filling,
and twist to seal. Put on 2 inch square of wax paper, twist side down.
4. Put buns on cookie sheet and let rise one hour.
Cooking:
1. Steam for fifteen minutes, or bake at 350 degrees for 20-25 minutes
after brushing with egg white, 1 t water, and 1/4 t sugar.
Makes two dozen.
Dimsum menu -- 1986 Page 11
Chinese Bun Dough
For two dozen large buns:
Ingredients:
1 oz yeast
1 3/4 c warm water (110 degrees)
3/4 c sugar
1 t baking powder
6 1/2 c unsifted all-purpose flour
Preparation:
1. Dissolve yeast and sugar in warm water.
2. Add baking powder, then flour.
3. Knead dough for 20 minutes, until elastic and smooth (a great job for a
food processor).
4. Put in greased bowl, cover with damp cloth, and let rise until it
doubles in bulk.
5. Punch down and knead for five minutes.
6. Fill buns and cook.
Dimsum menu -- 1986 Page 12
Shu Mai (Pork Dumplings)
1 lb wonton skins -- round off corners
Filling:
1 lb lean ground pork
1 c black mushrooms, soaked and diced
1 c fresh shrimp, cleaned, deveined, and cut in small pieces
1 small can water chestnuts, chopped fine
3 scallions, minced
1 c Chinese cabbage, chopped
Seasonings:
3 T light soy sauce
(1 t salt)
1/2 t garlic powder
1 t sesame oil
Dipping sauce:
2 T dark soy sauce
1 t white vinegar
1 t sesame oil
1 T chopped ginger
1. Combine all ingredients and seasonings and mix well.
2. Fill each skin with about 1 T of filling and fold like a tulip bulb.
3. Seal the excess skin with water and gather skin together.
4. In a wok, add about 1 cup of water. Cover and bring water to a boil.
5. Put shu mais into bamboo steamers on top of wax paper splashed with
sesame oil.
6. Remove cover and add shu mai trays. Steam fifteen minutes with cover
on.
Dimsum menu -- 1986 Page 13
Fried Wonton
1 lb wonton skins
1/2 lb ground pork
1/2 T corn starch
1 T soy sauce
1 t rice wine
1 T oil
(1/2 t salt)
2 T minced soaked black mushrooms
2 T minced bamboo shoots
1 t minced scallions
1. Mix ground pork with corn starch, soy sauce, and wine.
2. Put 1 T oil in skillet and cook pork 2 minutes. Add remaining filling
ingredients and put in a large bowl. Mix well and set to cool.
3. Fold wontons.
4. Deep fry in hot oil (375 degrees F) until golden brown.
5. Serve with duck sauce.
Dimsum menu -- 1986 Page 14
Lo Bo Si Bing (Flaky Turnip Cakes)
2 1/2 c finely shredded daikon
(1 t salt)
1 1/2 c peanut oil
1/2 lb Chinese sausages, cut into 1/4-inch dice
filling seasoning:
2 t rice wine
(1/2 t salt)
1/4 t black pepper
2 t sesame oil
2 c all-purpose flour
1 c cake flour
(1 t salt)
2/3 c lard (or butter)
1/3 c ice water
1. Put shredded turnip in bowl with salt. Let sit 20 minutes. Squeeze
out accumulated water.
2. Heat 1/2 T oil in wok and stir-fry sausages for two minutes, until
golden and most of fat has rendered.
3. Remove all but 2T oil and stir-fry turnip until tender, about two
minutes. Add sausage and filling seasonings. Cook 30 seconds.
Refrigerate until cold.
4. Combine flours (and salt). Cut in shortening until mixture looks like
cornmeal. Add water and mix until smooth. Wrap dough in plastic wrap and
refrigerate 20 minutes.
5. Roll out dough into a rectangle about 1/6 inch thick. Cut 4-inch
circles. Gather scraps up and chill 15 minutes. Roll out again and cut
more circles (should produce a total of 24).
6. Place a tablespoon of filling in center of dough circle. Gather up
edges and pinch to seal. Flatten into around about 2 1/2 inches in
diameter.
7. Heat skillet and add remaining oil. Heat to 375 degrees F. Fry cakes
on both sides until crisp and golden brown, about five minutes per side.
Dimsum menu -- 1986 Page 15
Tianzha netao (Sweet Fried Nuts)
2 c shelled pecan halves
3-4 c boiling water
1/2 c sugar
1 t water
3 c peanut oil
1. Cover nuts with boiling water and soak for three minutes.
2. Drain nuts and mix with sugar. Add 1 t water if necessary to make
sugar stick to nuts.
3. Put sugared nuts on a dry plate and dry overnight or longer.
4. Heat oil in wok. Fry nuts until they are golden brown and sugar
coating is crisp and candylike. Dry on a plate and break apart to serve.
Dimsum menu -- 1986 Page 16
Dai Gut Yau Gok (Good Luck Dumplings)
2 c flour
1/4 c sugar
5 T lard or peanut oil
3 1/2 oz cold water
1/2 c peanuts with skins
1/4 c sesame seeds
3 1/2 T dark brown sugar
4 c peanut oil
1. Mix sugar and flour. Work in oil. Work in water. Knead ten minutes.
Set aside, covered with damp cloth, for two hours.
2. Roast peanuts in wok for 2 minutes in single layer. Turn over and
roast until deep brown. Remove peanuts and peel skins. Put half of the
peanuts on a sheet of wax paper and crush with a rolling pin until coarsely
broken. Crush remaining peanuts.
3. Roast sesame seeds the same way, but don't crush.
4. Combine peanuts, sesame seeds, and brown sugar.
5. Cut dough in thirds. Work on one section at a time; keep the rest
under a damp cloth. Roll 1/3 of dough into 12-inch rope. Cut into 12
pieces.
6. Roll each piece into a ball and roll out into 3 1/2 - inch circle.
7. Put filling on each piece, close into half-moon shape, and crimp edge
to form scalloped edge.
8. Deep-fry until golden brown.
Dimsum menu -- 1986 Page 17
Aromatic Spiced Beef
2 shins of beef
10 c water
5 T sugar
5 T soy sauce
2 T salt
6 star anise
3 T sherry
1. Trim meat of external fat and membranes.
2. Boil water in large pot; add anise and beef. Boil briskly, uncovered,
for 90 minutes.
3. Add sugar, soy sauce, and salt. Simmer covered for 2 1/2 hours.
4. Add the sherry. Cook uncovered until liquid is reduced to 1-2 cups.
Strain liquid in flat-bottom container and refrigerate to gel. Remove
hardened fat from top.
5. Chill meat. Slice and arrange on tray.
6. Cut gelatin into small cubes and garnish meat with it. Garnish with
coriander if desired.
Dimsum menu -- 1986 Page 18
Almond Float (Xing Ren Dou Fu)
1 envelope unflavored gelatin
1/3 c sugar
1 c milk
2 t almond extract
green or pink food coloring (if desired)
1/3 c cold water
3/4 c boiling water
1 can lychee fruits
1 can loquat fruits
1 jar maraschino cherries (if desired)
1 small can pineapple chunks
1. Soften gelatin in 1/3 c of cold water in a mixing bowl.
2. Add 3/4 c boiling water and stir until completely dissolved.
3. Add sugar and mix well.
4. Add milk and mix well.
5. Add almond extract and mix well.
6. Add food coloring if desired to shade.
7. Chill in refrigerator 8-10 hours or overnight.
8. Cut gelatin into cubes and serve fruit over gelatin with syrup from the
lychees.
Dimsum menu -- 1986 Page 19
Stuffed Potato Cakes (See Jai Bang)
Makes 24 cakes.
Potato pastry:
2 c cooked and mashed potatoes (about 1 - 1 1/4 lb.)
(1 t salt)
1/2 t sugar
1/8 t white pepper
1/4 t five-spice powder
Mash potatoes with the rest of the seasonings.
Filing:
1/2 c minced ham
1/3 c minced water chestnuts
3 T minced scallions
2 t oil
(1/4 t salt)
1 t sugar
1/8 t white pepper
1/4 t five-spice powder
1/2 t sherry
1/2 t light soy sauce
cilantro (Chinese parsley)
1. Heat 2 t oil in wok, and stir-fry ham, water chestnuts, and scallions
for 1 minute.
2. Add the rest of the filling ingredients.
3. Mix well and cool in refrigerator for at least 2 hours.
4. To wrap cakes: take bout 1 T potato pastry, roll into a ball, and
flatten in your palm to a 2-inch round. Put 1 t filling in the middle,
close, and flatten. Press a leaf of cilantro on each side for decoration.
5. Brown in a little oil on both sides. Serve with mixture of light soy
sauce, sesame oil, and vinegar.
Dimsum menu -- 1986 Page 20
Hot and Sour Soup (Suen Lot Tong)
Ingredients:
1/2 lb lean pork or roast pork, shredded thin
1 small can bamboo shoots, shredded thin
1 oz (3/4 c) golden needles
1/2 c (1/2 oz) woodears
1 oz Chinese black mushrooms, soaked in hot water one hour
2 large bean curds, cut in cubes
1 large can chicken broth (College Inn)
1 beaten egg
Seasonings:
(1t salt)
1-2 T dark soy sauce
1 t sugar
(1/4 t MSG)
2 T white vinegar, to taste
1 t black pepper, to taste
2 t sesame oil, to taste
1 t chile oil, to taste
2 T cornstarch, mixed with 1/4 c cold water, for thickening
Preparation:
1. Soak the golden needles, woodears, and mushrooms in hot water.
2. Shred the pork and bamboo shoots.
3. Cut the bean curd into small cubes.
4. Beat the egg and set aside.
Cooking:
1. Combine chicken broth and all ingredients except egg in large pot.
2. Add (salt,) dark soy sauce, sugar, (MSG,) and cornstarch mixture.
3. Turn heat off and add egg, slowly, in circular motion above pot.
4. Stir well.
5. Add vinegar and black pepper.
6. Remove from heat and add sesame oil to taste.
7. Add chile oil and mix well.
Serves 6-10.
Dimsum menu -- 1986 Page 21
Wonton Soup
Ingredients:
wontons (half recipe)
1 large can chicken broth (College Inn)
1/2 can cold water
2-3 c bok choy, sliced diagonally thin
1 oz black mushrooms, soaked and sliced thin
1 T minced scallions (for garnish)
1/2 lb roast pork, sliced thin
1/2-1 t sesame oil
Cooking:
1. Boil wontons in water 4-5 minutes or until they float. Remove and
drain under cold running water for two minutes.
2. Boil chicken broth, water, and mushrooms for 10 minutes.
3. Simmer 10 to 20 minutes.
4. Add bok choy and bring to a quick boil.
5. Add wontons, roast pork, scallions, and sesame oil, and serve
Dimsum menu -- 1986 Page 22
Sweet Sesame Bows (Ch'iao Gwo)
Ingredients:
2 c flour
6 T sugar
3 1/2 T lard or butter
1/2 t vanilla extract (optional)
1 egg
about 1/4 c cold water
2 T white sesame seeds
about 3c oil for deep-frying
1. Rub together flour, sugar, fat, and vanilla. Add egg. Knead to mix
well. Add water, a little at a time, until dough is soft but not sticky.
2. Put sesame seeds on a plate. Roll dough in the sesame seeds until it
is generously coated.
3. Turn dough onto a floured surface. Roll into a 1/8" thin long sheet.
Cut into 3" x 1" strips. Make a 1" slit lengthwise in the middle of each
strip. Pull one end of each strip through the hole, forming a bow.
4. Heat oil to 375 degrees F. Deep-fry bows, several at a time, until
golden brown. Drain and cool on paper towels. Store in covered container.
Dimsum menu -- 1986 Page 23
Water Dumplings (Soi Gau)
1 lb ground pork
1/4 lb diced shrimp
1/3 c bamboo shoots, diced
1/3 c water chestnuts, diced
1/3 c scallions, finely chopped
2 T pork fat, diced
1-2 T cilantro, finely chopped
(2 1/4 t salt)
3 1/4 t sugar
1 1/2 t sesame oil
pinch white pepper
2 T tapioca flour
1 egg, beaten
1 lb shu mai skins
1. Mix well all ingredients except shu mai skins and egg and refrigerate 4
hours.
2. Place 1 1/2 - 2 teaspoons of filling in center of each skin. Brush egg
around edges and fold skin into half-moon shape, and press together.
3. Cook in boiling water 5 to 7 minutes. Drain and serve.
Dimsum menu -- 1986 Page 24
Glazed Walnuts
1 1/2 c sugar
1/2 c corn syrup
1/2 c water
(1/4 t salt)
1 T oil
2 c walnut meats
1. Cook sugar, syrup, (salt,) and water to 300 degrees F on a candy
thermometer (hard-crack stage).
2. Remove from heat and stir in oil.
3. Dip walnut pieces into syrup with slotted spoon or sieve.
4. Drain and turn out on wax paper.
5. Separate with chopsticks or a fork and let dry.
6. Store tightly covered.
Dimsum menu -- 1986 Page 25
Moon Cakes (Yue Bing)
CRUST:
4 c flour
1 T baking powder
3/4 c dried milk powder
(1 t salt)
3 eggs
1 1/4 c sugar
3/4 c shortening or butter, melted and cooled to room temperature
1 1/2 t vanilla extract
FILLING:
1 c chopped pitted dates
1/2 c sweetened flaked coconut
1 c coarsely chopped walnuts or pecans
1 c apricot preserves
1/2 c raisins
GLAZE:
1 lightly beaten egg
2 T water
1. Sift together flour, baking powder, (salt,) and dried milk powder.
Break eggs into a bowl, add sugar, and beat vigorously until a ribbon is
formed (five minutes). Add melted shortening, vanilla extract, and sifted
dry ingredients to egg mixture, folding after each addition. Mix to a
rough dough. Turn out onto a lightly floured surface. Knead to a smooth
dough. Form the dough into a long roll and cut into 24 pieces.
2. Mix the filling and divide into 24 portions.
3. Using fingers, press each dough piece into a 3-inch circle, with the
edges thin and the center thick. Place a portion of filling in the center,
gather up the edges to enclose the filling, and pinch to seal. Roll the
cake into a ball and press it seam side up into a moon cake press.
4. Lightly grease baking sheet. Invert moon cakes onto baking sheet 1
inch apart. Brush moon cakes with glaze.
5. Bake at 375 degrees F for 30 minutes, until golden brown. Cool and
serve.
|
|
Gung Hay Hsin Nien
Happy Chinese New Year!
Year 4689, the Year of the Sheep, begins February 15, 1991.
Menu for the New Year's Dimsum Party:
Lychee Tea
Mandarin Oranges
Shrimp Chips
Cold Plate of Barbecued Pork, Abalone, Tea Eggs, and Thousand-Year Eggs
Cold Noodles in Sesame Sauce
Lotus Root Chips
New Year's Cake (Nien Go)
Fortune Cookies
Water Dumplings (Soi Gau)
Almond Float (Xing Ren Dou Fu)
Aromatic Spiced Beef
Sweet Fried Nuts (Tianzha Netao)
Sausage Buns (Lop Cheung Bow)
Barbecued Pork Buns (Cha Siu Bow)
Almond Cookies (Sheng Ren Bing)
Cantonese Turnip Cake (Dzin Lor Bok Goh)
Eight Precious Rice Pudding (Ba Bao Fan)
Oily Scallion Cakes (Congyou Bing)
Pot Stickers (Peking Ravioli) (Gau Ji)
Flaky Moon Cakes
Hot and Sour Soup (Suen Lot Tong)
Glutinous Shao Mai (Luo Mi Shao Mai)
Fried Ginger Chicken Wontons
Coconut Tarts
Cantonese Moon Cake (Yue Bing)
Curry Meat Turnovers
Sesame Cookies (Gee Ma Bang)
Butterfly Cookies (Jow Wu Deep)
Dimsum menu -- 1991 Page 2
Lotus Root Chips
INGREDIENTS:
2 lotus root sections
2 c peanut oil
salt to taste
METHOD:
1. Peel lotus root with vegetable peeler.
2. Cut crosswise into 1/16-inch slices.
3. Deep-fry at 370 oF until golden brown.
4. Remove, drain well, and sprinkle with salt.
Dimsum menu -- 1991 Page 3
Cold Noodles in Sesame Sauce
INGREDIENTS:
1/2 lb Chinese noodles
1 T sesame oil
3 T peanut butter
3 T water
2 T soy sauce
2 T sesame seed paste (tahini)
1 T peanut oil
1 T rice wine
2 t vinegar
1 1/2 t sugar
2 garlic cloves, mashed to a paste
1 slice ginger, mashed to a paste
1/2 t hot oil
ground black pepper
chopped scallions (garnish)
METHOD:
1. Cook noodles and drain.
2. Put in bowl and mix with sesame oil.
3. Cover and chill at least 2 hours.
4. Combine everything else except garnish and blend well.
5. Mound noodles on platter and spoon sauce over top.
6. Sprinkle with garnish.
Serves 4.
Dimsum menu -- 1991 Page 4
Water Dumplings (Soi Gau)
INGREDIENTS:
1 lb ground pork
1/4 lb diced shrimp
1/3 c bamboo shoots, diced
1/3 c water chestnuts, diced
1/3 c scallions, finely chopped
2 T pork fat, diced
1-2 T cilantro, finely chopped
(2 1/4 t salt)
3 1/4 t sugar
1 1/2 t sesame oil
pinch white pepper
2 T tapioca flour
1 egg, beaten
1 lb shu mai skins
METHOD:
1. Mix well all ingredients except shu mai skins and egg and refrigerate 4
hours.
2. Place 1 1/2 - 2 teaspoons of filling in center of each skin. Brush egg
around edges and fold skin into half-moon shape, and press together.
3. Cook in boiling water 5 to 7 minutes. Drain and serve.
Dimsum menu -- 1991 Page 5
Almond Float (Xing Ren Dou Fu)
INGREDIENTS:
1 envelope unflavored gelatin
1/3 c sugar
1 c milk
2 t almond extract
green or pink food coloring (if desired)
1/3 c cold water
3/4 c boiling water
1 can lychee fruits
1 can loquat fruits
1 jar maraschino cherries (if desired)
1 small can pineapple chunks
METHOD:
1. Soften gelatin in 1/3 c of cold water in a mixing bowl.
2. Add 3/4 c boiling water and stir until completely dissolved.
3. Add sugar and mix well.
4. Add milk and mix well.
5. Add almond extract and mix well.
6. Add food coloring if desired to shade.
7. Chill in refrigerator 8-10 hours or overnight.
8. Cut gelatin into cubes and serve fruit over gelatin with syrup from the
lychees.
Dimsum menu -- 1991 Page 6
Aromatic Spiced Beef
INGREDIENTS:
2 shins of beef
10 c water
5 T sugar
5 T soy sauce
(2 T salt)
6 star anise
3 T sherry
METHOD: 1. Trim meat of external fat and membranes.
2. Boil water in large pot; add anise and beef. Boil briskly, uncovered,
for 90 minutes.
3. Add sugar, soy sauce, (and salt). Simmer covered for 2 1/2 hours.
4. Add the sherry. Cook uncovered until liquid is reduced to 1-2 cups.
Strain liquid in flat-bottom container and refrigerate to gel. Remove
hardened fat from top.
5. Chill meat. Slice and arrange on tray.
6. Cut gelatin into small cubes and garnish meat with it. Garnish with
coriander if desired.
Dimsum menu -- 1991 Page 7
Sweet Fried Nuts (Tianzha Netao)
INGREDIENTS:
2 c shelled pecan halves
3-4 c boiling water
1/2 c sugar
1 t water
3 c peanut oil
METHOD:
1. Cover nuts with boiling water and soak for three minutes.
2. Drain nuts and mix with sugar. Add 1 t water if necessary to make
sugar stick to nuts.
3. Put sugared nuts on a dry plate and dry overnight or longer.
4. Heat oil in wok. Fry nuts until they are golden brown and sugar
coating is crisp and candylike. Dry on a plate and break apart to serve.
Dimsum menu -- 1991 Page 8
Chinese Bun Dough
For two dozen large buns:
INGREDIENTS:
1 oz yeast
1 3/4 c warm water (110 oF)
3/4 c sugar
1 t baking powder
6 1/2 c unsifted all-purpose flour
PREPARATION:
1. Dissolve yeast and sugar in warm water.
2. Add baking powder, then flour.
3. Knead dough for 20 minutes, until elastic and smooth (a great job for a
food processor).
4. Put in greased bowl, cover with damp cloth, and let rise until it
doubles in bulk.
5. Punch down and knead for five minutes.
6. Fill buns and cook.
Makes enough dough for 2 dozen large buns.
Dimsum menu -- 1991 Page 9
Sausage Buns (Lop Cheung Bow)
DOUGH: 1/2 recipe Chinese bun dough
FILLING: 6 pairs of Chinese sausages, cut in halves (24 pieces)
WRAPPING:
1. Divide dough in 24 balls. Roll each into a two-inch circle.
2. Roll up a sausage piece in each, leaving the ends open.
3. Place seam side down on a square of wax paper.
4. Let rise one hour.
COOKING:
Steam for ten minutes, or bake at 350 degrees for 20-25 minutes after
brushing with egg whites, water, and sugar.
Makes two dozen.
Dimsum menu -- 1991 Page 10
Barbecued Pork Buns (Cha Siu Bow)
DOUGH: one recipe of Chinese bun dough
FILLING:
4 c finely diced Chinese barbecued pork (2 lb)
1/2 c chopped onions
SAUCE:
2 t hoisin sauce
2 t rice wine or sherry
4 t oyster sauce
2 t catsup
1 t sugar
1 1/2 T cornstarch
1 1/2 c chicken broth
PREPARATION:
1. Mix sauce in small saucepan. Cook over high heat until it thickens.
2. Stir in pork and onions.
3. Chill 3-4 hours.
WRAPPING:
1. Divide filling in 24 portions and dough into 24 balls.
2. Roll out each ball, leaving center thicker than edges, into a 4 inch
circle.
3. Put filling portion in center of dough, gather up sides around filling,
and twist to seal. Put on 2 inch square of wax paper, twist side down.
4. Put buns on cookie sheet and let rise one hour.
COOKING:
1. Steam for fifteen minutes, or bake at 350 degrees for 20-25 minutes
after brushing with egg white, 1 t water, and 1/4 t sugar.
Makes two dozen.
Dimsum menu -- 1991 Page 11
Almond Cookies (Sheng Ren Bing)
INGREDIENTS:
1/4 c lard
1 c sugar
2 T vegetable oil
1/4 t sesame oil
1 egg
1 c sweet rice flour
1 t baking powder
(1/2 t salt)
1 t almond extract
1/3 c chopped almonds
whole almonds for garnish
PREPARATION:
1. Cream lard and sugar. Add oils and egg.
2. Sift together flour, baking powder (, and salt). Add to sugar mixture
and mix well.
3. Add chopped almonds and almond extract. Mix well.
4. Form dough into one inch balls. Top each with an almond.
COOKING:
1. Place balls 2 inches apart on greased cookie sheets.
2. Bake twenty minutes at 350 degrees.
Makes two dozen.
Dimsum menu -- 1991 Page 12
Cantonese Turnip Cake (Dzin Lor Bok Goh)
INGREDIENTS:
2 1/2 lb Chinese turnips
1 c water
2 c long-grain rice flour
5 T oil
1 T finely chopped scallions
4 black mushrooms, soaked, stemmed, boiled twenty minutes, and chopped
1/2 c dried shrimp, chopped, soaked in 1 T rice wine or sherry
4 Chinese sausages, chopped
(2 t salt)
1/2 t sugar
1/2 t pepper
1 T fresh cilantro (coriander), chopped
1 T toasted sesame seeds
METHOD:
1. Peel and grate turnips. Simmer in water one hour or until tender.
2. Mix rice flour and drained turnips in bowl until mixture is the
consistency of thick oatmeal. Add 2 T oil, mix well, and set aside.
3. Heat 2 T oil in wok. Stir-fry scallions, mushrooms, shrimps, and
sausages and add to turnip mixture.
4. Add (salt,) sugar, and pepper. Mix thoroughly.
5. Grease a loaf pan and pour in mixture. Sprinkle with cilantro and
sesame seeds. Place on rack in steamer and steam one hour.
6. Cool and refrigerate overnight.
7. To serve, slice and fry until golden brown.
Serves 4-6.
Dimsum menu -- 1991 Page 13
Eight Precious Rice Pudding (Ba Bao Fan)
PUDDING:
1 1/2 c glutinous rice
5 T sugar
butter to grease bowl
1/4 c mixed candied fruits
1/4 c raisins
1/4 c pitted dates
1/4 c candied lotus seeds or walnuts
1 c sweet bean filling
SAUCE:
1/4 c sugar
1 T cornstarch
1 1/4 c water
1 t almond extract
PREPARATION:
1. Wash rice and drain. Cook with 2 1/4 c water, simmering until soft
(fifteen minutes).
2. Mix in sugar and turn off heat.
3. Grease a seven-inch bowl. Put half of the candied fruit in the center.
Then arrange raisins, dates, lotus seeds, and the rest of the candied fruit
into an eight-petal flower.
4. Cover with half of the rice. Put bean filling in the center and cover
evenly with the rest of the rice.
COOKING:
1. Steam for thirty minutes.
2. Invert on a platter.
3. Boil sauce ingredients until thick and pour over pudding.
Makes one pudding.
Dimsum menu -- 1991 Page 14
Oily Scallion Cakes (Congyou Bing)
INGREDIENTS:
3 c flour
1 c water
10-15 scallions, chopped
1 1/2 t sesame oil
(2 t salt)
3 T peanut oil
METHOD:
1. Mix flour and water to a very stiff dough. Let rest for thirty
minutes.
2. Divide dough into six pieces. Roll each into a very large circle.
3. Sprinkle salt on each, then oil.
4. Sprinkle scallions on each.
5. Roll up tightly, pinching ends to keep scallions inside.
6. Coil up rolls. Just before cooking, roll each coil out into an 8 inch
circle.
7. Fry in oil until golden brown. Cut into wedges to serve.
Makes six cakes.
Dimsum menu -- 1991 Page 15
Pot Stickers (Peking Ravioli) (Gau Ji)
SKIN:
2 1/2 c flour
2/3 c boiling water
2/3 c cold water
1/2 c flour (during kneading)
FILLING:
2/3 lb ground pork
1/4 lb chopped Chinese chives (or scallions)
1 c chopped bamboo shoots
(1 t salt)
3 T sesame oil
1/4 t black pepper
MAKING FILLING:
Mix everything together and divide into 36 portions.
SKIN:
1. Add boiling water and then cold water to flour. Knead and let
rest ten minutes.
2. Divide into 36 pieces and roll into 2x4 inch ovals.
MAKING DUMPLINGS:
1. Put a piece of filling in each skin, fold in half, and pinch to
seal.
2. Heat pan and 4T oil. Line pan with dumplings, flat side down.
3. Fry one minute on low heat until brown.
4. Add 1/2 c hot water and cover. Cook until water evaporates.
5. Invert on plate to serve.
DIPPING SAUCE:
soy sauce
sesame oil
Worcestershire sauce
chopped garlic
Makes 3 dozen.
Dimsum menu -- 1991 Page 16
Flaky Moon Cakes
FILLING:
2 c red bean paste
SKIN:
2 c flour
4 T lard
8 T water
1/2 T sugar
(1/3 t salt)
DOUGH:
1 c flour
4 T lard
FILLING: Divide filling into 20 balls.
SKIN: Mix and knead, then divide into 20 pieces.
DOUGH: Mix and knead, then divide into 20 pieces.
TECHNIQUE:
1. Roll each piece of skin into a circle, put a piece of dough in the
middle, and wrap up to enclose the dough.
2. Roll each one out into a 2x4 inch rectangle. Roll up starting at the
short end.
3. Roll each one out into a 1x4 inch rectangle.
4. Roll up starting at a short end into a one-inch square.
5. Roll into a 2 inch circle. Put a piece of filling in the center and
seal skin around it. Flatten into a 2 inch circle.
6. Bake at 350 degrees 20 minutes.
Makes 20 cakes.
Dimsum menu -- 1991 Page 17
Hot and Sour Soup (Suen Lot Tong)
INGREDIENTS:
1/2 lb shredded chicken
8 black mushrooms, soaked and shredded
8 pieces of wood ear, soaked and shredded
2 cakes tofu, cut into strips or shredded
1/2 c bamboo shoots, shredded
4 T chopped scallions
2 t chopped fresh ginger
4 T cornstarch mixed with 8 T water
3 T vinegar -----------\
3 T water > mixed together
1 t black pepper-------/
2 beaten eggs
2 T catsup
2 T soy sauce
2 T sesame oil
12 c chicken broth
METHOD:
1. Heat stock and add all shredded and chopped ingredients except
scallions.
2. Bring to a boil and add catsup, soy sauce, and cornstarch mixture.
3. Turn down heat and stir in eggs. Remove from heat.
4. Add vinegar-water-pepper mixture.
5. Add scallions and sesame oil.
6. Serve hot.
Serves 6-10.
Dimsum menu -- 1991 Page 18
Glutinous Shao Mai (Luo Mi Shao Mai)
Makes 36 dumplings.
FILLING:
1 c glutinous (sweet) rice
2 T peanut oil
GARNISHES:
1/2 c dried black mushrooms, soaked and diced
1 1/2 c diced cooked pork loin
1/2 c diced cooked shrimp
1/4 c minced scallion greens
SAUCE:
3 T soy sauce
2 T rice wine
1 t sesame oil
1 t sugar
1/4 t black pepper
2 T chicken broth
1 lb shao mai skins
METHOD:
Rinse rice. Soak in cold water one hour. Drain and cook in 1 c water.
When water boils, lower heat, cover, and simmer 20 minutes. Turn off heat
and let stand ten minutes. Uncover and cool to room temperature.
Heat oil in wok and stir-fry mushrooms 15 seconds.
Add other garnishes and mix.
Add rice and mix.
Add sauce and mix.
Divide filling into 36 portions.
Line steamers with moist cheesecloth or muslim or with wax paper with holes
punched in it.
Place filling portion on center of skin. Gather up edges, squeeze to make
a "waist", flatten bottom, and smooth top with a wet spoon. Array in trays
1/4 inch apart.
Steam 15 minutes over high heat.
Serve with soy sauce.
Dimsum menu -- 1991 Page 19
Ginger Chicken Wontons
Makes 60
INGREDIENTS:
2 dried black mushrooms
1 clove garlic
2 slices ginger, peeled
small can water chestnuts, drained
1/2 lb boned chicken, cut into 1-inch pieces
2 t soy sauce
1 t cornstarch
1 t rice wine
1/2 t dried red pepper flakes
60 wonton wrappers (1 lb)
oil for deep-frying
METHOD:
Soak mushrooms in warm water until soft. Drain and discard stems.
Drop garlic and ginger into running food processor and chop finely.
Add mushrooms, water chestnuts, and chicken, and chop finely.
Add soy sauce, cornstarch, wine, pepper flakes, and blend for five seconds.
Fill wontons.
Deep fry at 350 oF until golden, or cook in soup.
Dimsum menu -- 1991 Page 20
Coconut Tarts
Makes 20.
FILLING:
4 c coconut
1/2 c butter
2 egg yolks
9 oz evaporate milk
DOUGH:
1 1/4 c flour
3 T milk powder
1/4 t baking powder
1 t vanilla extract
1/2 c butter
1/4 c sugar
1 egg
GLAZE:
2 egg yolks
1 T melted butter
20 tart molds
METHOD:
Mix filling and divide into 20 portions.
Sift flour, milk powder, and baking powder together. Add vanilla, butter,
sugar, and egg and knead until smooth. Divide into 20 portions.
Preheat oven to 350 oF.
Press dough portion into mold.
Put filling in mold.
Bake 25 minutes.
Brush immediately with egg yolks and melted butter.
Dimsum menu -- 1991 Page 21
Cantonese Moon Cakes (Yue Bing)
Makes 20.
INGREDIENTS:
FILLING:
20 salty-egg yolks (omit if not available)
4 c red bean paste
1 egg yolk
1 moon cake mold
3/4 c melted butter
DOUGH:
4 1/2 c flour
1/2 c powdered milk
1/2 T baking powder
1 1/4 c sugar
4 eggs
METHOD:
Preheat oven to 350 oF.
Place egg yolks on cookie sheet and bake ten minutes. Remove.
Divide bean paste into 20 portions.
Roll bean paste into ball around egg yolk.
Sift together flour through baking powder.
Beat sugar and eggs. Add melted butter, then flour, and mix well. Divide
into 20 portions.
Preheat oven to 400 oF.
Flatten dough piece into 4-inch circle. Put filling in and wrap up,
pinching edges together. Roll into a smooth ball. Flour mold and press
ball into mold. Tap to remove.
Place on cookie sheet and brush with egg yolk.
Bake 30 minutes.
Use lotus nut paste, date paste, or white bean paste instead of read bean
paste. Omit salty egg yolks if not available.
Dimsum menu -- 1991 Page 22
Curry Meat Turnovers
Makes 20
INGREDIENTS:
FILLING:
1 lb ground pork
1 1/2 c minced onions
3 T curry powder
1 1/2 T sugar
(1 t salt)
3/4 c water
1 1/2 T cornstarch mixed with 1 1/2 T water
SKIN:
2 c flour
5 T pork fat
10 T water
(1/4 t salt)
DOUGH:
1 c flour
5 T pork fat
1 beaten egg yolk
METHOD:
Heat wok and add 4 T oil. Stir fry onion until fragrant. Add curry
powder. Add ground pork and stir fry until cooked. Add sugar through
water and bring to a boil. Add cornstarch mixture to thicken. Let cool.
Mix skin ingredients. Knead until smooth, let stand 20 minutes, and cut
into 20 pieces.
Mix dough ingredients and cut into 20 pieces.
Prepare dough and skin as for flaky moon cake dough.
Roll pieces into 3" circles. Place 1 1/2 T filling in center. Fold dough
in half and pinch to seal. Fold edge over and pleat.
Brush one side with egg yolk.
Preheat oven to 375 oF. Bake, egg side up, for 20 minutes.
Dimsum menu -- 1991 Page 23
Tea Eggs
INGREDIENTS:
1 piece dried tangerine peel, soaked
4 eggs
3 T black or lychee tea
1 whole star anise
1/4 c soy sauce
1 cinnamon stick
plum sauce for dipping
METHOD:
1. Cover eggs with cold water.
2. Bring to a boil and simmer fifteen minutes.
3. Remove eggs and cool under running water.
4. Tap each egg all over with the back of a spoon to crack shell.
5. Bring water to a boil again, add tea, star anise, tangerine peel, soy
sauce, and cinnamon.
6. Add eggs and simmer for an hour, turning often.
7. Remove from heat and let stand for an hour.
8. Remove eggs. Cool and shell.
9. Serve cut in halves or quarters, with plum sauce.
Dimsum menu -- 1991 Page 24
Steamed Meat Dumplings (Shao Mai)
INGREDIENTS:
1 lb shao mai skins
11 oz ground pork
1 T sugar
1 T rice wine
1 T sesame oil
3 1/2 oz onion, minced
1 oz dried shrimp, soaked and chopped
2 T green peas
METHOD:
1. Mix meat, seasonings, onions, and shrimp.
2. Fill shao mai skins, leaving tops open with peas showing.
3. Steam 10-13 minutes.
Dimsum menu -- 1991 Page 25
Butterfly Cookies (Jow Wu Deep)
INGREDIENTS:
1 lb wonton skins
1 c powdered sugar
oil for deep frying
METHOD:
1. Cut each wonton wrapper into 2 rectangles.
2. Lay one rectangle on top of the other, and make three 1/2" slits in the
center, lengthwise.
3. Form a bow by pulling one end of the double pieces through the middle
slit.
4. Deep fry until golden, one minute or less.
5. Drain on paper towels.
6. Sift powdered sugar over both sides.
7. Cool.
Makes 80. These keep well in an air-tight container.
Dimsum menu -- 1991 Page 26
Sesame Cookies (Gee Ma Bang)
INGREDIENTS:
1/2 c granulated sugar
1/2 c brown sugar
1 egg
1/2 lb lard (no substitute)
1/2 t almond extract
2 c flour
1/2 t baking soda
3/4 t baking powder
sesame seeds
METHOD:
1. Sift flour with baking soda and baking powder.
2. Cream egg and lard.
3. Add sugars and almond extract.
4. Gradually add dry ingredients and mix well.
5. Roll 1t dough in hands to form ball, then coat with sesame seeds.
6. Place balls 3/4" apart on cookie sheets.
7. Bake in pre-heated 350 oF oven 8-10 minutes.
Makes 10 dozen. These keep well in air-tight containers.
[end of DIMSUM_1991.RNO]
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