1. Crispy Wonton with Sweet and Sour Sauce
  2. Steamed Siu Mai
  3. Peking Dumplings
  4. Saute Dumplings

An assortment of Dim Sum, the teatime snacks served in tea houses in China. Many restaurants in this country serve these appetizing starters, which are pushed round on heated trolleys for the customer to choose from. You could also serve Fish Rolls and Crispy Spring Rolls.

1. Crispy Wonton with Sweet and Sour Sauce ()
    Materials:
    175 g (6 oz) finely minced pork
    50 g (2 oz) peeled shrimps, minced
    1 teaspoon salt
    pinch of freshly ground white pepper
    1 tablespoon soy sauce
    1 packet ready-made wonton skins
    600 ml (1 pint) vegetable oil
    Sauce:
    1 tablespoon cornflour
    4 tablespoons water
    1 tabelspoon tomato puree
    2 tablespoons wine vinegar
    2 teaspoons orange juice
    2 teaspoons light soy sauce
    1 1/2 tablespoons sugar
    2 teaspoons vegetable oil

    Preparation time: 30 minutes
    Cooking time: about 7-8 minutes
1. Place the pork, minced shrimps, salt, pepper and soy sauce in a bowl and beattogether until well blended. Place 1 teaspoon of stuffing in the centre of each wonton skin, gather up the corners and twist to enclose.

2. Heat the oil in a wok to 180 degree C (350 degree F), or until a cube of bread browns in 30 seconds. add the wontons and deep-fry for 2 1/2 minutes, then remove and drain on paper towels. keep hot.

3. Blend the cornflour with the water, then place in a pan with the other sauce ingredients. stir together for medium heat for 3-4 minutes, then pour into a bowl and serve with the wontons.
2. Steamed Siu Mai ()
    Materials:
    450 g (1 lb) minced pork
    6 dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and finely chopped
    5 cm (2 inch) piece canned bamboo shoot, drained and finely chopped
    100 g (4 oz) peeled prawns, finely chopped
    2 eggs, lightly beaten
    1/2 teaspoon salt
    1 spring onion, finely chopped
    pinch of MSG
    pinch of freshly ground white pepper
    1/2 teaspoon sugar
    2 tablespoons vegetable oil
    2 tablespoons cornflour
    1 teaspoon sesame oil
    100 g (4 oz) ready-made wonton skins

    Preparation time: 20 minutes
    Cooking time: 10 minutes
1. Ina bowl, mix together the prok, mushrooms, bamboo shoot, prawns and eggs. add the salt, spring onion, MSG, white pepper, sugar, vegetable oil, cornflour and sesame oil. Beat everything together.

2. Place about 1 teaspoon of the meat mixture in the centre of each wonton skin, then pull the edges up and twist to close tightly.

3. Place the dumplings in a steamer and cook for 10 minutes. Serve hot.
3. Peking Dumplings ()
    Materials:
    450 g (1 lb) plain flour
    175 ml (6 fl oz) boiling water
    120 ml (4 fl oz) cold water, plus 1 tablespoon
    450 g (1 lb) minced pork
    100 g (4 oz) peeled shrimps, minced
    1 tablespoon finely chopped spring onion
    1 tablespoon shredded root ginger
    1 tablespoon light soy sauce
    1 1/2 teaspoons salt
    1 teaspoon sugar
    450 g (1 lb) Chinese cabbage, finely shredded and blanced
    pinch of freshly ground black pepper
    pinch of MSG

    Preparation time: 20 minutes
    Cooking time: 20 minutes
1. Place the flour in a bowl with the boiling water. beat well until smooth. Leave for a few minutes, then add 120 ml 94 fl oz) cold water. Kneal well.

2. Mix together the prok, shrimps, onion, ginger, soy sauce, salt, suagar and remaining water. Blend well, then add the cabbage and mix into a paste.

3. Roll the dough into a long sausage shape 4 cm (1 1/2 inch) thick. Divide into 3 cm (1 1/4 inch) lengths and roll flat into small pancake shapes. Place 1 tablespoon of stuffing on each pancake, then fold the cancake in half and pinch the edges together to close.

4. Steam for 20 minutes and serve.
4. Saute Dumplings ()
    Materials:
    450 g (1 lb) plain flour
    175 ml (6 fl oz) boiling water
    120 ml (6 fl oz) cold water
    450 g (1 lb) minced pork
    100 g (4 oz) peeled shrimps, minced
    1 tablespoon finely chopped spring onion
    1 tablespoon shredded root ginger
    1 1/2 teaspoon salt
    pinch of freshly ground balck pepper
    pinch of MSG
    1 bunch watercress, coasely chopped
    5 1/2 tablespoons vegetable oil
    Dip:
    2 tablespoons wine vinegar
    2 tablespoons soy sauce

    Preparation time: 30 minutes
    Cooking time: about 10 minutes
1. Place the flour in a bowl with the boiling water. Beat well until smooth. Leave to rest for a few minutes, then add the cold water and knead well.

2. Mix together the pork, shrimps, spring onion, ginger, soy sauce, salt, pepper and MSG. add the chopped watercress and 1 tablespoon of the oil. Blend well together.

3. Roll the dough into a long sausage shape 4 cm (1 1/2 inch) thick. Divide into 3 cm (1 1/4 inch) lengths and roll flat into small pancake shapes. Place 1 tablespoon of stuffing on each pancake, then fold the pancake in half and pinch the edges together to close.

4. heat a wok and add 3 tablespoons of oil. Tilt the wok several times until the surface is evenly oiled. Arrange the dumplings evenly over the pan, turn the heat to high and shallow-fry for 2-3 minutes to browns the underside of the dumplings.

5. Add 2/3 cup of water to the wok and cover. Steam over high heat until almost all the water has evaporated. remove the cover and pour in 1 1/2 tablespoons of hot oil from the side. Lower the heat and cook until all the liquis has evaporated.

6. use a fish slice to lossen the dumplings from the bottom of the wok. Place a large serving dish upside down over the wok, then invert so that the dumplings sit on the dish browned side upwards. serve with the dip sauce mixed.


<>   Xiaoniu SuChu Hsu (¤p¤û) 1998    suchu@techart.nia.edu.tw