DIM SUM COOKING RECIPES

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VEGAN DIM SUM BUNS | JAMIE OLIVER RECIPES



Vegan dim sum buns | Jamie Oliver recipes image

Soft steamed buns stuffed with Asian-style mushrooms and hoisin sauce – people will go mad for these!

Total Time 45 minutes

Yield 8

Number Of Ingredients 15

2 cloves of garlic
1 thumb-sized piece of fresh ginger
½ a bunch of fresh coriander (15g)
groundnut oil
450 g mixed mushrooms such as shiitake and chestnut
2 tablespoons rice wine vinegar
2 tablespoons sweet chilli sauce
2 tablespoons low-salt soy sauce
4 spring onions
1 fresh red chilli
sesame oil
1 x 400 g tin of light coconut milk
500 g self-raising flour or 2 filled coconut milk tins of flour, plus extra for dusting
2 tablespoons sesame seeds
hoisin sauce to serve

Steps:

    1. To make the filling, peel and finely slice the garlic and ginger. Pick the coriander leaves and set aside, then finely slice the stalks. Heat a splash of groundnut oil in a large frying pan over a medium-high heat, then add the garlic, ginger and coriander stalks. Fry for around 3 minutes, or until golden. Slice the mushrooms, then add to the pan for around 5 minutes, or until lightly golden brown.
    2. Add the vinegar, chilli sauce and soy, then cook for a further 5 minutes, or until the liquid has boiled and bubbled away and the mushrooms are golden brown and starting to caramelise. Transfer to a bowl.
    3. Trim and finely slice the spring onions, then add the white part to the bowl. Deseed and finely slice the chilli, then add half to the bowl, reserving the rest for later. Stir in 1 tablespoon of sesame oil, then set aside.
    4. Add the coconut milk, 2 heaped tins’ worth of flour and a good pinch of sea salt to a food processor. Whiz to a dough, then transfer to a flour-dusted surface and roll into a thick sausage. Cut into 12 equal-sized pieces, roll into balls, then flatten into rounds, roughly ½cm thick.
    5. Equally divide the mushroom mixture between each of the 12 dough circles (you'll need roughly 1 tablespoon of filling per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place upside-down (so the scruffy edges are underneath) in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.


    6. Place a wok over a high heat, then fill with 1 litre of boiling water and pop the steamer baskets on top. Reduce the heat to medium and steam for around 12 minutes, or until piping hot through and puffed up.
    7. Meanwhile, toast the sesame seeds in a small frying pan over a medium heat. Once the buns are ready, sprinkle over the seeds and the reserved spring onions and chilli. Tear the coriander leaves on top, then serve with hoisin sauce for dipping.

Nutrition Facts : Calories 304 calories, FatContent 8.3 g fat, SaturatedFatContent 3.9 g saturated fat, ProteinContent 7.9 g protein, CarbohydrateContent 52.4 g carbohydrate, SugarContent 4.8 g sugar, SodiumContent 1.3 g salt, FiberContent 3.1 g fibre

DIM SUM RIBS IN BLACK BEAN SAUCE (豉汁蒸排骨) – SOUPED U…



Dim Sum Ribs in Black Bean Sauce (豉汁蒸排骨) – Souped U… image

Steam may not sound like your preferred method to cook ribs but this is the most popular rib recipe in Cantonese cuisines. By sauteing part of the garlic and the fermented black soybean, the flavor really stands out. The citrus aroma from the orange peel is like a nice little spark that refreshes everything. These ribs are incredibly tender, juicy, and full of umami flavor.

Provided by Souped Up Recipes

Yield 2

Number Of Ingredients 18

500 of pork short ribs
2 tsp of salt (to rub the ribs)
1/4 cup of corn starch (to rub the ribs)
1/4 cup of crushed ice (to rub the ribs)
3 tbsp of Chinese cooking wine (to rub the ribs)
1.5 tbsp of soy sauce
1 tbsp of oyster sauce
1/2 tbsp of Chinese cooking wine
1/4 tsp of salt
1/3 tsp of baking soda
1/2 tsp of sugar
1/3 tsp of white pepper
1/3 tsp of orange peel (optional (if you don’t have it, use 1 tsp of orange zest.))
3 tbsp of garlic
3 tsp of ginger
2 tbsp of cornstarch
2 tsp of fermented black soybean (roughly diced)
2 tbsp of vegetable oil

Steps:

  • Slice the ribs in between the bones into bite-size pieces. Then rub with salt, corn starch, crushed ice and Chinese cooking wine for 8 minutes. This 8 minutes of rubbing is going to loosen up the grains and fibers, which tenderize the ribs physically - very important.
  • Rinse the ribs under cold running water for a few minutes or until all the starch is gone Then drain completely. This cleaning process will remove any unpleasant smell and wash off some of the Myoglobin, which is the redness that appears on the meat. If you don’t wash it, you will get a meaty, gamy taste and your ribs will be brown after cooking. This is completely optional and up to you but I as a Cantonese, we prefer our meat to have a light color and a clean taste especially when making steamed recipes.
  • In a mixing bowl, combine the marinading ingredients for the ribs: soy sauce, oyster sauce, chinese cooking wine, salt, baking soda, sugar, white pepper, granulated orange peel, 2 tbsp of minced garlic (reserve 1 tbsp for later), and 2 tsp of the minced ginger (reserve 1 tsp for later).
  • Even though the ribs are well-drained, it is still wet. Use paper towels to absorb as much water as possible then mix the ribs with the marinade.
  • Once all the flavor is well combined, add 2 tbsp of cornstarch and mix thoroughly. This will get you that classic dim sum rib texture. Set the ribs aside for now.
  • In a sauce pot, add the black soybean, the reserved garlic and ginger, and 2 tbsp of oil. Saute for a couple of minutes or until the aromatics are slightly golden on the edge. Turn off the heat. Let it cool.
  • Pour the aromatics and oil into the ribs and stir thoroughly. Let is sit in the fridge for at least 1 hour (over night will be even better).
  • Place the ribs in the plate and steam on high heat for 30 minutes. Make sure you have enough water in the pot so it doesn’t boil to dry.
  • Sprinkle some diced scallion as garnish. Enjoy

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