Dim sum with shrimp. Chinese tea drinking, or how to eat dim sum correctly. Dim sum with shrimp

Cooking time: 1 hour 30 minutes.
Complexity: simple recipe
Dish: Pies, flatbreads; Appetizer/Salad; Second course;
Reviews: 0
Number of servings: 4 If you've been wondering how to make dim sum, you've come to the right page! Here you will find a simple recipe for Chinese dim sum dumplings. The name of Chinese dim sum dumplings means “heart touch”. There are dozens of different recipes for dim sum, but they have the same cooking principle: a spicy filling is surrounded by a thin and delicate layer of dough. Try the classic Chinese dim sum recipe below to feel like you are in the very center of the capital of the Middle Kingdom.

How to cook Chinese dim sum dumplings

Combine finely chopped shrimp, oyster or vegetarian sauce, sugar, sesame oil, rice vinegar and egg white in a bowl.

Add finely chopped green onions and bamboo shoots. Leave the mixture in the refrigerator for 30 minutes.

Prepare the dough. Pour the flour into a bowl, make a well in the center, into which pour, stirring, water - first hot (boiling water), then cold.

Add oil. Knead the dough well. To prevent it from sticking to your hands, dip your hands in flour. Roll out the dough into a long sausage and cut into small equal pieces, the size of a cherry. Using a wooden rolling pin, roll out circles with a diameter of about 5 cm, so that the edges are slightly thinner than the middle.

Place a teaspoon of filling into each dumpling and wrap the edges either with a basket or a triangle.

Cook in a double boiler for 5-7 minutes. Serve hot with sweet soy sauce.

The art of Chinese culinary experts is known throughout the world. according to their original recipes, they are always distinguished by their unusual appearance, and at the same time excellent taste and wonderful aroma. Sometimes it is difficult to repeat them exactly, since they require unique ingredients.

Dim Sum occupies a special place on the list. What is it, and why did the product receive such an unusual name? This is worth talking about in more detail.

Original product

Arriving in the Middle Kingdom, tourists can order Dim Sum in every cafe or restaurant. What it is, at first glance, is sometimes even difficult to determine exactly. Externally, the product is very similar to Russian dumplings or oriental khinkali. They are united by the same composition.

Each of these dishes is a product made from dough, in which various fillings are wrapped. However, it cannot be said that they are very similar. How is Dim Sum different from its counterparts? What it is? The name of this product can be translated from Chinese as “ignite the soul” or “touch the heart.” Indeed, anyone who has tried them will never be able to forget this unique feeling.

May be different:

big and small;
open and closed;
boiled in a special broth or deep-fried.

But most often, these are miniature dough bags with filling, steamed in special baskets made of bamboo. This is how this dish is remembered by those who come to China for the first time.

A little history

Each Chinese dish has its own history and special purpose. And if you look closely, you can say about Dim Sum that it is a kind of modern fast food.

The history of its creation goes back to the distant past. The Chinese have had a tradition called “Yam Cha” since ancient times. In Russian it sounds like “drink tea.” Tired travelers or people exhausted by hard work tried to find a place and time to relax and refresh themselves with aromatic freshly brewed tea. After all, this drink is best able to restore strength and give a charge of vigor. This is how specialized “tea houses” appeared in the country.

Initially they did not serve food. It was believed that any product consumed during tea drinking could lead to obesity. Later people realized that the opposite was true. Good tea only aids digestion. Then such establishments began to serve light snacks such as “Dim Sum”, which were liked by numerous visitors.

Popular product

Today, Chinese restaurants are opening in many cities, where everyone can try unusual products and feel the unique national flavor. There are many such establishments not only in Russia, but also in countries near and far abroad. The menu offers visitors a large number of different dishes, among which “Dim-Sum” occupies not the least place. It can be ordered at any time of the day, from morning to evening.

This easy and very tasty product has no time frame. At home, the Chinese make it a point to go to a Dim Sum restaurant with the whole family at least once a week. As a rule, several types of these “dumplings” with different fillings are ordered at the same time.

This is how you get the maximum impression from this unique product. This habit is becoming a good tradition among many Russians as well. Those who visit such establishments for the first time are simply indescribably delighted. This is exactly the feeling that a product made from super-thin dough with original filling gives them. In addition, some types of such products are served directly in the same container in which they were prepared. This creates an additional effect and arouses keen interest.

Cooking secrets

To get to know this dish better, you can try to make Dim Sum yourself. How to cook it? For this you may need the following products:

for 3 cups of wheat, a tablespoon of corn flour;
25 grams of sugar;
400 grams of peeled shrimp;
a little ground black pepper;
glass of water;
15-20 grams of vegetable oil;
2 tablespoons and soy sauce.

The whole process consists of four stages:

First you need to prepare the dough. To do this, pour the flour onto the table in a heap, making a small depression in the center. Pour in 100 milliliters of hot and 35 milliliters of cold water, add oil, and then knead. The finished semi-finished product should be covered with a napkin and set aside for 30 minutes.
At this time you can start filling. Finely chopped shrimp should be mixed with water (30-35 milliliters), and then gradually add sauce, wine, pepper and sugar. Lastly, you need to add corn flour.
Roll the prepared dough into a rope, and then cut into pieces, each of which is then rolled out into a thin circle with a diameter of no more than 6 centimeters. Place a little filling in the center and carefully pinch the edges in any convenient way.
Place the products on a steamer rack lined with green lettuce leaves.

After 20 minutes, the product can be safely served, sprinkled with herbs and generously seasoned with soy sauce.

Chinese dumplings with chicken

Russian people are used to making dumplings with meat. This option is also acceptable for the Chinese. To make delicious Dim-Sum at home, you can create your own filling recipes or use those that others have already come up with. Take, for example, the version that requires several leeks, as well as for the dough:

200 milliliters of coconut milk;
a pinch of salt;
a glass of wheat flour.

For filling:

300 grams of chicken fillet;
1 chili pepper;
4 green onions;
ginger root (no more than 4 centimeters).

For the sauce:

4 tomatoes;
salt;
3 cloves of garlic;
a little ground black pepper;
as well as ¼ of three sweet peppers of different colors (green, red and yellow).

This dish is prepared in several steps:

First you need to prepare the filling. To do this, first of all, you need to cut the meat into pieces and lightly fry them in a frying pan, only greasing it with vegetable oil. Chop the cooled chicken further along with onion and ginger. The composition should not be very liquid.
To prepare the sauce, place all vegetables in the oven for a few minutes. This will make it easier to remove the skins from them. Then the peeled tomatoes need to be rubbed through a sieve to remove the seeds, and the resulting mass should be transferred to a saucepan and put on fire. Once the liquid has mostly evaporated, add the pepper slices and crushed garlic.
The prepared sauce must be combined with the filling, and after mixing, add chopped chili pepper. The composition is ready.
Combine the dough ingredients together and mix them thoroughly using a blender. The semi-finished product will have a pleasant coconut aroma.
Divide the dough into pieces and roll them into disks with a diameter of 6 centimeters.
Place a teaspoon of filling in the middle of each of them and carefully pinch the edges.
Line the inside of a bamboo steamer with leek stalks, and then carefully place the cooked dumplings on top.

5-10 minutes after the water boils, food can be served directly in the same container in which it was prepared. BBQ sauce is a great addition.

Dim Sum in a slow cooker

In modern families, the housewife has a lot of different kitchen appliances. Therefore, for example, the lack of a special bamboo steamer cannot make her refuse to make the famous Chinese snack.

You can see this if you look at the step-by-step Dim Sum recipe for a multicooker. To work you will need:

20 sheets;
450 grams of lean beef;
hot pepper pod;
clove of garlic;
4 stalks of green onions (the white part);
30 milliliters of soy sauce.

For decoration you can use ground paprika, red hot pepper and herbs.

For the sauce:

1 teaspoon sugar;
2 limes;
a tablespoon of soy sauce.

Cooking technology:

Pass the beef, onion, peeled garlic and pepper through a meat grinder. It is better to do this twice so that the composition is softer.
After this, you can add a little soy sauce and 1-2 drops of vegetable oil, and then mix everything thoroughly. The filling is ready.
Soak the rice paper sheets in warm water for a few seconds.
Divide the minced meat into several equal parts and form them into balls.
Spread a sheet of rice paper on the table and then wrap the meat ball in it. Repeat these steps until you run out of food. To prevent the paper from sticking to the surface, the desktop must first be moistened with plain water.
Grease the mesh in the multicooker with vegetable oil and carefully place the workpieces on it. After this, you need to close the lid, set the “steam” mode on the panel, and set the timer for 15 minutes.
To prepare the lime sauce, squeeze out the juice and mix it with the rest of the ingredients until they are completely dissolved.

After the signal, you can turn off the multicooker, and remove the finished products with tongs and carefully place them on a plate, pouring them with sauce, and, if desired, decorating with the products left for this.

Dumplings from Hong Kong

Each province or administrative region of China has its own habits and traditions. In Hong Kong, for example, they love to fry Dim Sum. The cooking recipe in this case will be slightly different.

The following components will be required:

for 0.5 kilograms of flour, 200 grams of shrimp and pork;
50 grams of spinach or;
a teaspoon of vinegar;
50 milliliters chicken broth;
salt;
ginger;
a little white pepper;
as well as 50 milliliters of vegetable and 2 tablespoons of sesame oil.

The entire cooking process takes no more than one hour. To do this you need:

Combine flour with water, and then, adding vinegar, knead the dough.
To make the filling, you first need to grind the pork into minced meat, and then add finely chopped shrimp with cabbage and broth. After this, add salt, ginger, pepper, sesame oil, onion and mix well.
Roll out the dough into a thin pancake and divide it into pieces.
Fill each piece with filling and pinch the edges in any convenient way. The Chinese use many different sculpting options.
First fry the preparations in vegetable oil, and then, adding a little broth to the pan, simmer under the lid for 6-7 minutes.

In principle, such “dim sum” does not need any addition. But if you wish, you can use any of your favorite sauces.

Khinkali from China

Many chefs, seeing clear similarities with oriental cuisine, believe that the ancient Asian snack is nothing more than Chinese khinkali. Dim Sum is really very similar to them. The only difference is in the way the dough is prepared. The finished product should be almost transparent. This can be achieved using a rather original recipe.

Minimum ingredients required:

For the dough - for 300 milliliters of boiling water, 150 grams of wheat and 112.5 grams of corn starch.
For the filling - for 0.5 kilograms of fresh shrimp, a pinch of salt and sugar, as well as a little sesame oil, white pepper and powdered broth.

The technology of this dish is extremely simple:

First you need to make the filling. To do this, all ingredients must be thoroughly kneaded with your hands. Oil and pepper are added last. The mixture should contain fairly large pieces.
To prepare the dough, starch must be mixed with boiling water, and then the finished product must be placed in the refrigerator for an hour.
After this, it needs to be rolled into a thin rope, which is then divided into several parts.
Roll each piece into a pancake of the minimum possible thickness, put a little filling in the center, and then press the edges tightly, making preferably 12 folds.
Place the products in a steamer and cook until the dough becomes transparent.

Such “dim sum” is most often served with soy sauce.

INGREDIENTS

wheat flour - 1 cup
corn or potato starch - 1 cup
very hot salted water - 1 glass
minced pork and beef, mixed in equal proportions - 400 g
garlic - 2 cloves
soy sauce
oyster sauce
small ginger root
bunch of green onions
Sesame oil

STEP-BY-STEP COOKING RECIPE

Prepare the dough: mix flour and starch in a bowl and pour in very hot salted water. Knead the resulting mass thoroughly, adding flour as needed until you obtain an elastic, pliable dough. Wrap it in film and put it in the refrigerator for two hours.

Finely chop the green onions, set aside half for the sauce, and add half to the minced meat. Mix together 1 tbsp. l. soy sauce (preferably thick, rich flavor), 1 tbsp. l. oyster sauce, chopped garlic and ginger (a root the size of half your index finger is enough). Pour the resulting sauce into the minced meat, mix thoroughly and also place in the refrigerator for a couple of hours.

Roll out the dough into a sausage of medium thickness, cut into slices (as for large dumplings). Roll out each piece of dough into very thin circles and place a tablespoon of meat filling in the center of the circle. You can pinch dim sum in any way you like, for example, in the form of small pies with a patterned pinch, in the shape of khinkali, or simply collect the dough into “buds”, slightly twisting the tail.

Place the finished dim sum in a pressure cooker, steamer, multicooker or in a special bamboo steamer for cooking dim sum. Don't forget to grease the bottom with oil! You can place broccoli florets in the free space between dim sums; they are also very tasty with Asian sauce.

Steam dim sum after boiling water for 15 minutes. While they are cooking, mix a simple sauce of 100 g soy sauce, 2 tbsp. l. sesame oil and remaining green onions.
Serve and eat dim sum immediately, while all the delicious juice is inside. Serve them with sauce and aromatic green tea.

Note to the hostess

This recipe is more suitable for a weekend, however, if you prepare the dough and filling in the morning (it will take no more than 5-7 minutes), and in the evening you involve your husband or children in the creative process of modeling (by the way, a wonderful unifying activity), then dinner will be ready in about half an hour. Dim sum is not the lightest dish, but it is quite filling, so 5-6 pieces will be enough even for an adult. The dim sum dough is very thin, almost transparent, and if you also serve it with a salad of fresh vegetables, then such a dinner can be considered healthy. And useful, of course. Bon appetit!

Master4ef

Ingredients:

ground black pepper,
sweet rice wine - 2 tbsp. l.
vegetable oil – 1.5 tbsp. l.
soy sauce – 2 tbsp. l.
sugar – 1.5 tbsp. l.
bamboo shoots – 120 g,
peeled shrimp – 450 g,
corn flour – 1.5 cups,
wheat flour - 3 cups.

Recipe:

First you need to prepare the dough. Sift flour into a bowl and make a well. Pour into it, stirring half a glass of hot water, and then a third of a glass of cold water. Now add oil and knead the dough. Divide the dough into equal pieces and roll them out into flat cakes with a diameter of 5 cm. The edges of the flat cake should be thinner than the middle.

Now let's prepare the minced meat. Finely chop the bamboo shoots and shrimp. Add four tablespoons of water, ground pepper, sweet rice wine, soy sauce and sugar. Mix thoroughly until the consistency is homogeneous. Finally, add cornmeal and mix again.

Place the filling in the center of each tortilla and seal the edges well.

Cover the bottom of the steamer with lettuce leaves so that they do not stick and place a grill with dim sum so that the interval is 2.5 centimeters. Turn the heat to high and cook for five minutes.

It is difficult to say for sure why Hong Kong has become one of the culinary capitals of the world, but, obviously, because the residents of this fantastic city know how to benefit and benefit from literally everything - from the proximity of mainland China, which gave Hong Kong the best examples of Cantonese cuisine, from many years of British colonization, which for decades instilled the culture and culinary traditions of Western Europe. Japanese cuisine arrived during the Second World War, and the cuisines of other countries in Southeast Asia and Europe began to sparkle here with new colors thanks to the era of globalization. The status of one of the largest financial and trade centers in the world contributed to culinary experiments and the rapid growth of all formats of catering: from street stalls to Michelin-starred restaurants.

Another nice feature of Hong Kong is safety. Walking here in the middle of the night in a residential area remote from the center, you actually risk nothing - the level of street crime in Hong Kong one of the lowest on the planet. The same can be said about food. Even if you buy food at a street market or a stall, you are unlikely to get poisoned. The quality and freshness of local products is almost always at a very high level. The point is not that the reverent attitude of the residents of this Asian metropolis to hygiene can be the envy of any European capital.

Hong Kong leads in the number of catering establishments per unit area. The level of competition between snack bars, restaurants, and cafes does not give their owners the slightest chance to relax. Due to a busy schedule, the local population eats at home less and less, preferring numerous catering establishments and takeaway.

Meanwhile, home cooking does exist in Hong Kong, and its basis for most Hong Kong residents is Cantonese cuisine.