HOW TO MAKE DIM SUM RECIPES

Steps:

• Place the ground pork, scallions, bamboo shoots, soy sauce, sherry, sesame oil, sugar and beaten egg white in a large mixing bowl and mix until all ingredients are thoroughly combined.
• Stir in the cornstarch, mixing until thoroughly incorporated with the other ingredients.
• Spreat out the wonton skins on work counter. Place a spoonful of pork mixture in center of each wonton skin and lightly brush edges with water.
• Bring sides of skins together in the center of the filling, pinching firmly together (it'll look like a little purse).
• Line a steamer with a clean, DAMP tea towel and arrange wontons inside.
• Cover and steam for 5-7 minutes, until dim sum are cooked through.
• Serve immediately.

Steps:

• Clean the tripe well under running water.
• Place the whole pieces of tripe in a large pot and fill with chicken stock, water, 2 1/2 ounces of the sliced ginger, 4 scallion stalks, 1 garlic clove, sesame oil, 1/2 cup of the rice wine, white pepper, salt and the dried chilil peppers.
• Place the pot over high heat and bring to a boil. Lower heat to a simmer and continue to simmer for 2-3 hours. Check for doneness by piercing tripe with a fork. Tripe should be tender but easily sliced with a knife, not rubbery.
• Drain the tripe and slice into 1 inch strips. Discard broth.
• In a wok, heat peanut oil on medium high heat.
• Add and sautee the garlic clove, 1/2 ounce of julienned ginger, and 2 julienned scallions. About 2 minutes.
• Add the tripe and remaining 1/2 cup rice wine. Simmer for 2 minutes. Discard the garlic clove.
• Make a slurry with the chicken broth and cornstarch. Add mixture to wok. Stir to thicken. About 2 minutes. Serve with rice.