My last post on the series of ‘dim sum’.
This is the standard, typical dumpling, perhaps the most well eaten in Japan and all over the world. I should say the fillings can vary to every cook but I’ve made the typical dumpling with lots of Chinese chives (called Nira). The filling can also be rolled into a egg roll shape which looks different and fun to do when making a lot of ‘dim sums’.
Dim Sum – Chives Dumplings | 点心 – ニラ餃子
This dumpling can be kept frozen so it can be pre-made and let it thaw in the refrigerator and use half frozen before cooking.
ニラ海老餃子 | Chinese Chives Fried Dumplings
For the dough
Dim Sum – Chinese pork buns (bao)| 点心 – 中華饅頭
I have posted the Chinese pork buns (bao) on 2015/January 4th which were the large baos. For a dim sum party, I have made it into small buns so it will not fill up all your appetite. The meat baos are my favorite but for sweet lovers I made some baos with sweet aduki paste.
Makes 16 small buns
For the dough –
For the filling –
For the dough – ① Combine flour, yeast, baking powder and sugar with water and mixing the dough with chopsticks. Knead for about 10 minutes by hand until the dough feels like an eartub skin texture. ③ Cover the bowl with a wet cloth to prevent the dough from drying, ferment for approx. Summer 40 minutes, Winter 1 hour.
Note – Yeast ferments well at 30degrees centigrate.
For the filling – ① Chop the cabbage or Chinese cabbage rubbing it with salt. ② Leave the cabbage for about 1 hour and moisture will start to extract.
③Wrap the cabbage in a kitchen cloth and squeeze the moisture out of the cabbage. ④ Mix the cabbage and all of seasoning with minced pork. ⑤ Keep it in the refrigerator until use.
For the dough, part 2 – ① Place the fermented dough on a floured table, cutting it into two with you hand.
② Stretch the dough to a long thin pipe, cutting the dough into 4 pieces, lighly flouring the individual dough and shaping it to a round ball shape. Make 8 small round doughs. Wrapping and shaping the buns – ① Hold the dough on your left hand.
② With your right index finger and thumb, squeeze and stretch the rim of the dough rotating and holding the dough with your left hand thumb. ③ While turning the dough clockwise with your left hand fingers, make a fold with your right hand index finger and thumb. ④ See youtube for how to wrap a Chinese Bao.
⑤ Place the buns on top of cut out greasing paper laid inside the steamer. Let the buns ferment for secondary fermentation for approx. 30 minutes at room temperature.
※ Leave a good space to prevent the buns from sticking together during steaming. ß Steaming – ① Steam from water. ② For a large size bun, 20 minutes is an approximate time after boiling point and 15 minutes for a standard relatively small sized bun.
For the filling –
Dim Sum – Taiwanese Chimaki | 点心 – 台湾ちまき
Recipe can be seen at my November 25, 2015 post.