Post by wilderness on Oct 24, 2018 7:39:24 GMT -5
Vegetable Dim Sum Recipe-wilderness
Filling
1 cup finely minced cabbage
1 tbsp oil
1/4 cup onion-finely chopped
1/4 cup carrot finally chopped
1 tsp garlic-chopped
1/2 tsp salt or to taste
1/2 tsp rice wine vinegar
1/4 tsp black pepper
1 egg white slightly beaten
Method:
Heat oil and add the onion and garlic. Saute till a little soft and add the vegetables. Cook until cabbage wilts.
Take it off the heat and allow to cool slightly until, stir in the salt, vinegar and black pepper and egg white. Place in refrigerator for 30 minutes.
Take a round, wet edges and place some filling in the center, bring edges together to cover the filling, press to seal-it will form a half moon shape. Place on oiled cookie sheet and cover with damp towel until all are made.
Place cabbage leaves on rack it steamer. Arrange dumplings in single layer and not touching. Steam for about 10 minutes and serve with a dipping sauce.
Asian Garlic Sauce
Ingredients
o 2 tablespoons rice vinegar
o 2 tablespoons granulated sugar
o 1 tablespoon light soy sauce
o 1 tablespoon dark soy sauce
o 2 teaspoons Chinese rice wine or 2 teaspoons dry sherry
o 1/4-1/2 teaspoon chili sauce ( Sriracha to taste)
o 1/4 teaspoon sesame oil
o 1 1/2 teaspoons cornstarch
o 1 tablespoon water
o 1 tablespoon vegetables or 1 tablespoon peanut oil
o 3 -4 medium garlic cloves, finely chopped
Directions
1. Combine the rice vinegar, sugar, soy sauces, rice wine or sherry, chili sauce and sesame oil in a small bowl, stirring to combine. In a separate small bowl, dissolve the cornstarch in the water.
2. Heat 1 tablespoon oil over medium heat in a saucepan. Add the garlic and cook, stirring until aromatic (about 30 seconds).
3. Quickly re-stir the sauce, add it into the saucepan and bring to a boil, stirring. (This will take about a minute).
4. Re-stir the cornstarch/water mixture and add it to the sauce, stirring to thicken. Refrigerate after use.
Filling
1 cup finely minced cabbage
1 tbsp oil
1/4 cup onion-finely chopped
1/4 cup carrot finally chopped
1 tsp garlic-chopped
1/2 tsp salt or to taste
1/2 tsp rice wine vinegar
1/4 tsp black pepper
1 egg white slightly beaten
Method:
Heat oil and add the onion and garlic. Saute till a little soft and add the vegetables. Cook until cabbage wilts.
Take it off the heat and allow to cool slightly until, stir in the salt, vinegar and black pepper and egg white. Place in refrigerator for 30 minutes.
Take a round, wet edges and place some filling in the center, bring edges together to cover the filling, press to seal-it will form a half moon shape. Place on oiled cookie sheet and cover with damp towel until all are made.
Place cabbage leaves on rack it steamer. Arrange dumplings in single layer and not touching. Steam for about 10 minutes and serve with a dipping sauce.
Asian Garlic Sauce
Ingredients
o 2 tablespoons rice vinegar
o 2 tablespoons granulated sugar
o 1 tablespoon light soy sauce
o 1 tablespoon dark soy sauce
o 2 teaspoons Chinese rice wine or 2 teaspoons dry sherry
o 1/4-1/2 teaspoon chili sauce ( Sriracha to taste)
o 1/4 teaspoon sesame oil
o 1 1/2 teaspoons cornstarch
o 1 tablespoon water
o 1 tablespoon vegetables or 1 tablespoon peanut oil
o 3 -4 medium garlic cloves, finely chopped
Directions
1. Combine the rice vinegar, sugar, soy sauces, rice wine or sherry, chili sauce and sesame oil in a small bowl, stirring to combine. In a separate small bowl, dissolve the cornstarch in the water.
2. Heat 1 tablespoon oil over medium heat in a saucepan. Add the garlic and cook, stirring until aromatic (about 30 seconds).
3. Quickly re-stir the sauce, add it into the saucepan and bring to a boil, stirring. (This will take about a minute).
4. Re-stir the cornstarch/water mixture and add it to the sauce, stirring to thicken. Refrigerate after use.
