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Filling
Ground Pork 1 lbs
Water 4 tablespoons
Soy Sauce 1 1/2 tablespoons.
Cooking Wine 3/4 tablespoons
Sugar 1/2 teaspoons
Sesame Oil 3/4 teaspoons
Pepper 1/8 teaspoons
Cornstarch 
 
1 1/2 tablespoons 
 
Dough  
Flour 2 2/1 Cups
Boiling Water 1/2 Cup
Cold Water 1/4 Cup
Oil or Shortening 1 tablespoons
 
  1. Filling: Add water, soy sauce, cooking wine, sugar, sesame oil, pepper and cornstarch to the meat, mix thoroughly until the meat is well blended and smooth. Add the cornstarch; mix. Divided into 30 portions.
  2. Dough: Put 2 cup of flour in a mixing bowl. Remaining flour is used for hands if they become sticky. Add the boiling water into the flour, mix. Add cold water and oil, mix to form dough, knead into a smooth dough. Roll the dough into a long, baton-like shape and cut it into 30 pieces. Use a rolling pin to roll each portion into a thin 2-inch circle.
  3. Procedure: Place 1 portion of filling in the middle of the dough circle. (See figure 1). Line the steamer with damp cloth. Set the shau mai about 1 inch apart. Steam over high heat for 5 minutes; remover and serve.
 
Figure 1
 
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Filling
Ground Pork 1 lb.
Shrimp without Shell 1/2 lbs.
Soy Sauce 1 1/2 tablespoons
Sugar 1/2 teaspoons
Salt 1/2 teaspoons
sesame Oil 3/4 tablespoons
Cooking Wine 2 teaspoons
Egg White 1
Pepper 1/8 teaspoons
Dough
Cornstarch 1 1/2 tablespoons
Won Ton Skins 30
 
  1. Filling: Add soy sauce, cooking wine, sesame oil, sugar, pepper and egg white into the meat, mix.
  2. Add salt into the shrimp and mix with the meat. Divided into 30 portions.
  3. Procedures: Place 1 portion filling into the won ton skin (see figure 1). Line the steamer with a damp cloth or oil it lightly. Steam over high heat for 5 minutes; remove and serve.
 
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Filling
Shredded Meat (Pork or Beef) 1/2 lb.
Salt 3/4 teaspoon
Cooking Wine 1 teaspoon
Cornstarch 1 teaspoon
Shredded Cabbage 4 cup
Shredded Celery 1 cup
Shredded Carrot 1/2 cup
Soy Sauce 1 tablespoon
Sugar 1 teaspoon
Pepper slightly
Egg Roll Skin 16
 
  1. Mix shredded meat with salt, sugar, soy sauce and cooking wine.
  2. Heat the wok with 2 tablespoons oil. Stir fry shredded cabbage, celery and carrot to color change, remove the vegetable from the wok. Then, stir fry the pork until the color change.
  3. Mix the pork and vegetable, divided into 16 portions.
  4. Put 1 portion of pork and vegetable on the egg roll skin (see figure 2)
  5. Deep fry the egg rolls over medium heat for 4 minutes, or until they are golden brown and serve with sweet and sour sauce.
  6. Dipping sauce (option), 2 tablespoons soy sauce, 2 tablespoons vinegar and 1 tablespoon shredded ginger root.
 
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Ground Pork 1 lbs.
Onion 2 small or 1 big
Black Mushroom 5-6
Carrot 5-6 small
Dried Wood Ears 5-6
Soy Sauce 4 tablespoons
Sugar 1 teaspoons
Salt 1 teaspoon
Rice Thread 1 pack (big pack)
Vietnamese Egg Roll Skin 1 pack (30)
 
  1. Finely chop (or use a chopper) onion, carrot. Soften the black mushroom, dried wood ears and rice thread in the water separatly. Finely chop the above after they get soft.
  2. Add salt, sugar and soy sauce into the ground pork. Mix onion, carrot, dried wood ears, black mushroom and rice thread together. Divided into 30 portions. Roll it up into the egg roll skin (see figure 2)
  3. Deep fry the egg roll over medium high heat for 10-15 mins or until it's color turn golden brown. Serve.
  4. Dip sauce (option), mash 1/4 carrot (small), add 2 teaspoons sugar, 4 teaspoons fish sauce and 2 teaspoons lemmon juice. 
Figure 2
 
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Filling
Ground Beef 1/2 lb.
Water 1 tablespoon 
Cornstarch 1 teaspoon
Salt 1/2 teaspoon
Cooking Wine 1/4 teaspoon
Sesame Oil 2 drops
Soy Sauce 3 tablespoons
Sugar 1/2  tablespoons
Won Ton Skins 30
Oil for Frying
 
  1. Filling: Add salt, soy sauce, sugar, cooking wine, sesame oil and cornstarch into the meat. Mix thoroughly until the meat is completely blended and  smooth. 
  2. Put the meat filling in the center of a won ton skin. (See Figure 3)
  3. Heat the wok then add the oil for frying. Deep-fry the won tons over medium heat until golden. Maintain medium heat. If the oil is too hot, the meat will be raw and the won ton skins may burn.
Figure 3
 
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Filling
Ground Pork 1 1/2 lb.
Soy Sauce 2 tablespoon
Cooking Wine 1 tablespoon
Sugar 1 teaspoon
Salt 1 teaspoon
Sesame Oil 1/2 tablespoons
Pepper 4 tablespoons
Cornstarch 1 1/2 tablespoon
Greeen Onion (Finely Chopped) 3 Tablespoons
Ginger Root (Finely Chopped) 1 1/2 Tablespoons
Dough
Flour 5 cups
Sugar 1/4 cup
Warm Water 1 3/4 cups
Powdered Yeast 1/2 tablespoon
Oil or Shortening 2 tablespoons
 
  1. Filling: Mix the meat with soy sauce, cooking wine, water sesame oil, salt, sugar, cornstarch, green onions and ginger root until it is completely blended and smooth.
  2. Dough: Put the warm water in a bowl; add the sugar and stir to dissolve it. Sprinkle the yeast into the bowl. Let it stand for 10 minutes. The yeast will form into a head and rise to the top. Sift the flour. Add the oil and mix them together with the water, sugar, and yeast mixure. Knead the dough into a ball. Remove the dough until it smooth and elastic then place it in a clean bowl and cover it with a damp cloth. Let it rise in a warm place for 1-4 hours or until it has doubled in bulk. The bowl may also be placed in a warm oven to stand for 1 hour.
  3. Procedure: Remove the dough from the bowl and knead it on a lightly floured surface until it is smooth and elastic. If thedough is too dry, add water. if it is too sticky, add flour. Roll the dough into a long, baton-like shape then divide it in 24 pieces. Flatten each piece with the palm. (see Figure 4) Line the steamer with a damp cloth or small pieces of paper on which to set each bun. Let the buns stand for 10 minutes then steam them over high heat for 10 minutes. Steam heat the buns for later servings.
 Fingure 4
 
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Leaves of Cabbage 6
White Radish 1/2 lb.
White Vingar 1/2 tablespoon
Pepper 1/8 tablespoon
Sesame Oil 1 teaspoon
Shredded Ginger Root 1 tablespoon
Carrots 2 oz.
Hot Red Peppers 2
Wood Ears 2 tablespoon
 
  1. Rinse the cabbage. Use a sharp knife to cut into and around the core of the cabbage. Place the whole cabbage in boiling water. use chopsticks to separate the leaves from the core. Remove and plunge them into cold water; drain thoroughly. Cut out the length of the stems.
  2. Peel the white radish and shred it. Add 1 teaspoons salt to soften the radish; let it stand for 10 minutes then drain. Squeeze out excess water. Add vinegar, sugar pepper and sesame oil and the ginger root; mix thoroughly.
  3. Peel and shred the carrot; add a little salt to soften it. Slice the peppers.
  4. Place two slices of pepper, a portion of white radish and carrot in the middle of each half of cabbage leaf. Wrap filling like an egg roll. cut each roll in half. Sprinkle chopped wood ear on the open ends. place the rolls on a serving plate and serve.
 
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