Directions: |
Directions:Make the dipping sauce: Thinly slice the Thai chili. In a medium bowl, mix together the soy sauce, Thai chile, vinegar, sesame oil, and crushed red pepper. Whisk to combine and set aside.
Make the dim sum: Mince the garlic and ginger. Divide the ginger and garlic evenly among 3 medium biwls, one for each type of dim sum.
Make the shumai filling: Thinly slice the chives, mince the scallions, and add them to one of the bowls. Add the pork and season with salt and pepper. Mix by hand.
Make the dumpling filling: Discard the shiitake stems and mince the caps. Mince the scallions. Finely chop the tofu. Add the mushrooms, tofu, and scallions to another one of the bowls. Season with salt and pepper and mix by hand.
Make the gyoza filling: Finely chop the spinach and shrimp and add to the last bowl. Add the oyster sauce, season with salt and pepper, and mix by hand.
To assemble all the dumplings, fill a small bowl with warm water. One at a time, lay the wonton wrappers on a clean, dry surface and place a heaping teaspoon of filling in the center. Using your finger, rub warm water around the outer edge of the wrapper.
For the pork shumai, pinch up the sides of the wrapper to come together over the filling, leaving a tiny but of the filling exposed at the top. For the tofu dumplings, pinch the edges together over the filling in a four-pronged star (rangoon) shape. For the shrimp gyoza, fold the wrapper over the filling and pinch all around, making small pleats to seal.
To cook the pork shumai: In a medium pot, being 1" of water to boil over high heat. Set a steamer basket or colander over the pot (if using a colander, be sure it isn't touching the water). Add the dumplings in a single layer, then cover tightly with a sid and steam until the wrappers are translucent and tender, 6-8 minutes.
To cook the tofu-scallion dumplings and shrimp gyoza: In a large pan, heat the sesame oil over medium-high heat until shimmering. Add the dumplings in a single later, working in batches if necessary, and cook without moving until browned on the bottom, 2-3 minutes. Add ¼ cup water and cover the pan. Steam until the wrappers are translucent and tender, 3-4 minutes.
Serve the dim sum with the dipping sauce alongside.
TIP: Keep the "wonton wrappers in waiting" covered with a damp towel so they don't dry out. Do the same with the prepared dumplings you haven't et cooked. |
This recipe for Dim Sum: Pork and Chive Shumai, Tofu-Scallion Dumplings, and Shrimp Gyoza is from