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Dim Sum
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Dim sum, literally translated, means “to touch the heart,” and it really does touch my heart to share some of my mother’s recipes with you. I always smile when I think about dim sum because, other than its supreme deliciousness, it brings back memories of the time my mother and I went on The Today Show to make dim sum in celebration of Mother’s Day and a Chinese steamed bun got stuck to Al Roker’s face.
In this chapter, I share some of the dim sum we made during that appearance, as well as other classic gems such as Potstickers (page 28) and Crystal Shrimp Dumplings (page 30). I also share some of the yummy appetizers that we served in our catering business, like Firecracker Shrimp (page 43), which my clients called “Crack Shrimp” because they’re so addicting. (My mother would say, “Why do they call it that? The shrimp isn’t cracked.”) Another popular appetizer on our menu was Edamame Hummus (page 49). It’s fresh, light and gluten-free.
Of course, I couldn’t leave out other classics, like crunchy Chicken Egg Rolls (page 34) and Crab Wontons (page 44), which my friend Mark describes as “soft pillows of heaven.”
Make a selection of these recipes for your next get-together and I guarantee you’ll “touch the heart” of all of your guests.
Potstickers
Also known as pan-fried dumplings and Peking ravioli, potstickers get their name from their crispy browned bottoms, which are achieved by the two-step cooking process of steaming followed by pan-frying. My mother and I used to teach people how to make this classic and beloved dumpling. Everyone would always “Ooh” and “Ahh” when they saw this cooking magic unfold before their very eyes. One of my favorite memories is of my mom teaching my twins how to make potstickers for Chinese New Year (their shape is similar to that of a gold ingot, so they symbolize prosperity). I couldn’t believe how much fun they were having—plus, she got them to gobble up something that was stuffed with cabbage. Try adding spinach as another sneaky mom trick!
Serves 6 to 8 as an appetizer or snack
Preparation time: 20 minutes
Cooking time: 10 minutes
4 oz (100 g) napa cabbage, cut into thin strips
1½ teaspoons salt, divided
8 oz (250 g) ground pork or chicken
2 tablespoons finely chopped green onion (scallion), white and green parts
2 teaspoons dry white wine
½ teaspoon all-purpose cornstarch
½ teaspoon dark sesame oil
Dash of white pepper
20 to 30 potsticker wrappers
2 to 4 tablespoons oil for frying
DIPPING SAUCE
4 tablespoons soy sauce
1 teaspoon dark sesame oil
½ teaspoon sugar
1 Toss the cabbage with 1 teaspoon of the salt and set aside for 5 minutes, then roll the cabbage up in a clean dry dish towel. Twist the dish towel to squeeze out the excess moisture.
2 In a large bowl, mix the cabbage, pork or chicken, green onion, wine, cornstarch, sesame oil, the remaining ½ teaspoon salt and the pepper.
3 Lay a potsticker wrapper on a clean work surface. Place 1 tablespoon of the meat mixture in the center. Lift up the edges of the circle and pinch several pleats up to create a pouch encasing the mixture. Pinch the top together. Repeat with the remaining wrappers and filling.
4 Heat 1 tablespoon of the oil for frying in a wok or skillet over moderately high heat. Place 12 dumplings in a single layer in the wok or skillet and fry 2 minutes, or until the bottoms are golden brown. Add ½ cup (125 ml) water.
5 Cover and cook for 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.
6 Make the dipping sauce: Combine the soy sauce, sesame oil and sugar. Serve alongside the dumplings.
COOK’S NOTE
If you can’t find round dumpling wrappers, you can substitute square wonton wrappers. Just use a cookie cutter to cut them into rounds.
Toss the cabbage with 1 teaspoon of salt and set aside for 5 minutes.
Roll the cabbage up in a clean dry dish towel. Twist the towel to squeeze out the excess moisture.
Mix the dumpling ingredients together in a bowl.
Place 1 tablespoon of the meat mixture in the center of a dumpling wrapper.
Lift the edges and pinch several pleats to create a pouch for the mixture. Pinch the top together.
Repeat with the remaining wrappers and filling.
Heat oil in a wok or skillet. Place 12 dumplings in a single layer and fry for 2 minutes, or until the bottoms are golden brown.
Add ½ cup (125 ml) of water. Cover and cook 6 to 7 minutes or until the water is absorbed. Repeat with the remaining dumplings.
Crystal Shrimp Dumplings
My mother and I were asked to teach a dim sum class where we demonstrated these light and flavorful dumplings. Our students couldn’t believe how easy they are to make using such simple ingredients. In fact, this is the type of recipe you can whip up for unexpected guests within minutes if you have frozen shrimp and dumpling wrappers in your freezer (always a good idea). When cooking for guests, I’d double or triple the batch, as these dumplings tend to fly right off the plate. Not only will your guests be impressed, you’ll get down with your bad self.
Serves 6 to 8 as an appetizer or snack
Preparation time: 20 minutes
Cooking time: 3 to 4 minutes
8 oz (250 g) shelled and deveined medium-sized raw shrimp
¼ teaspoon salt
½ teaspoon sugar
Dash of white pepper
½ teaspoon dark sesame oil
1 teaspoon all-purpose cornstarch
1 egg white, divided in two portions
4 tablespoons finely chopped fresh coriander leaves (cilantro)
20 store-bought round dumpling wrappers
1 tablespoon oil
½ cup (125 ml) water
DIPPING SAUCE
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoon chopped green onion (scallion), white and green parts
1 Follow the directions for “Eliminating Shrimp’s ‘Fishy’ Taste” on page 20. (This step is optional.)
2 To make the filling, first chop the shrimp into a paste with a knife or a food processor.
3 In a medium bowl, combine the shrimp, salt, sugar, pepper, sesame oil, cornstarch, ½ egg white and cilantro.
4 In a separate small bowl, beat the remaining ½ egg white with 1 tablespoon water for sealing the dumplings.
5 Make the dipping sauce: Mix the soy sauce, balsamic vinegar and green onion. Set aside.
6 Place 2 teaspoons of the filling in the center of each dumpling wrapper. Brush with the egg mixture along the edge. Fold over to form a half-circle.
7 Heat the oil in a wok or skillet over medium-high heat. Add all of the dumplings and pan-fry for 1 minute.
8 Add the water. Cover and cook for 1 minute, then remove the cover and continue to cook until the water is completely gone, about 2 minutes. Serve immediately with the dipping sauce.
COOK’S NOTE
If you only can find square dumpling wrappers, use a cookie cutter to cut them into rounds.
Veggie Tofu Lettuce Cups
When my friend Stacy tried this recipe, she couldn’t believe her teenage daughters, Brianna and McKenna, were devouring tofu and liking it. It takes a little extra time to prepare and bake the tofu, but it’s totally worth it. I love the combination of textures that the water chestnuts and shiitake mushrooms contribute, but the sauce, which is rich and layered from the dark soy sauce, hoisin sauce and rice wine, is the best part. This is a great appetizer for “Meatless Mondays”—it’s even hearty enough for dinner with a side of Egg Drop Soup (page 64).
Serves 6 to 8 as an appetizer or snack
Preparation time: 20 minutes + draining and marinating time
Cooking time: 45 minutes
One 16-oz (500 g) block firm tofu, drained
MARINADE
⅓ cup (80 ml) soy sauce
¾ cup (185 ml) water
1 tablespoon peeled and minced fresh ginger
3 cloves garlic, minced
1½ tablespoons dark sesame oil
2 tablespoons oil
1 tablespoon finely chopped shallot
1 tablespoon peeled and minced fresh ginger
1 fresh hot red chili (deseeded if you prefer less heat)
4 tablespoons water chestnuts, finely chopped
2½ cups (250 g) fresh shiitake mushrooms, chopped
4 tablespoons green onion (scallion), finely chopped (green and white parts)
4 tablespoons Chinese rice wine or sherry
1 tablespoon dark soy sauce
1 tablespoon hoisin sauce, homemade (page 25) or store-bought
Leaves of 1 head butter lettuce, washed and dried
1 Preheat oven to 400°F (200°C).
2 Wrap tofu block snugly in 4 or 5 layers of paper towels and place on a plate. Cover with a second plate and balance a heavy can or two on top to weigh down the plate and press down on the tofu. Set aside to let drain for 30 minutes. Remove and discard paper towels, then replace with dry paper towels and repeat the process a second time. Cut the pressed tofu into 1-inch (2.5 cm) cubes.
3 Whisk marinade ingredients together in a medium bowl. Add the tofu cubes and gently toss to coat. Cover and place in refrigerator for 30 minutes.
4 Arrange tofu cubes in a single layer on a large sheet pan lined with parchment paper. Lightly spray tofu all over with cooking spray and bake, flipping halfway through, until golden brown and just crisp, about 40 minutes total.
5 Heat the oil in a wok or skillet over medium-high heat. Add the shallot, ginger and chili and stir-fry until fragrant. Add the water chestnuts, shiitake mushrooms and green onions and stir-fry for 2 minutes. Add the tofu and stir-fry for 1 minute, then pour in the soy sauce, rice wine or sherry and hoisin sauce and stir-fry for another minute.
6 Transfer to a serving bowl. Place the lettuce leaves on a plate or platter alongside the tofu filling so guests can make their own wraps.
Shiitake Mushroom and
Spinach Dumplings
When I brought my vegetarian friend Dave to dim sum for the first time, he was pleasantly surprised to see the array of meatless dumpling options going around in the carts. All of my non-Chinese friends make me do the ordering at dim sum (even though I can’t even speak Chinese!), and I load up on as many veggie dumplings as I do the meat or seafood kind, because they’re so healthy, fresh and flavorful. This recipe, loaded with umami flavor from the shiitakes, is inspired by one of my favorite veggie dumplings at my go-to dim sum restaurant, Ocean Seafood, in Los Angeles’ Chinatown.
Serves 8 as an appetizer or snack
Preparation time: 25 minutes
Cooking time: 4 minutes
8 oz (250 g) firm tofu
2 egg whites, divided
2 teaspoons peeled and minced fresh ginger
1 clove garlic, minced
2 tablespoons finely chopped green onion (scallion), white and green parts
1 tablespoon soy sauce
½ teaspoon dark sesame oil
1 teaspoon all-purpose cornstarch
2 tablespoons finely chopped fresh coriander leaves (cilantro)
½ cup (50 g) stemmed and finely chopped fresh shiitake mushrooms
4 tablespoons thawed frozen spinach, squeezed dry and finely chopped
30 store-bought round potsticker wrappers
3 tablespoons oil, divided, for frying
Water, for cooking
DIPPING SAUCE
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 teaspoon green onion (scallion), finely chopped (green and white parts)
1 Drain the tofu and pat dry, then dice finely.
2 In a large bowl, combine one of the egg whites, the ginger, garlic, green onion, soy sauce, sesame oil, cornstarch, coriander leaves, mushrooms and spinach until blended. Add the tofu and toss gently into mixture.
3 Make the dipping sauce: Combine the soy sauce and balsamic vinegar in a small bowl. Sprinkle green onion on top and set aside.
4 Beat the remaining egg white with 2 teaspoons water. Lay one potsticker wrapper on a clean work surface, and place 2 teaspoons of the filling in the center of the circle. Brush egg white mixture along the edge of the wrapper, then fold over to form a half-circle and seal the dumpling shut. Repeat with remaining ingredients.
5 Heat a large skillet over high heat. Add 1 tablespoon of the oil and reduce the heat to medium. Add 10 dumplings and pan-fry for 1 minute. Add 4 tablespoons water, then cover and cook for 1 minute more.
6 Remove the cover and continue to cook until the water is gone, about 2 minutes. Repeat the process until all the dumplings are cooked. Serve immediately with the dipping sauce alongside.
COOK’S NOTE
If you only can find square dumpling wrappers, use a cookie cutter to cut them into rounds.
Chicken Egg Rolls
A lot of my friends outside of New York complain that they can’t find their beloved New York–style egg rolls anywhere else. These egg rolls, made with the thicker, egg-based wrappers which bubble on the outside when you cook them, are filled with succulent chicken and bean sprouts seasoned with a bit of five-spice powder. I remember when my parents drove us to Manhattan in their Chevy station wagon in the 1970s to visit my oldest sister, Linda. Once we arrived in the city, we headed straight to New York’s Chinatown for dinner. Being from Minnesota, I had never seen so many Chinese people in one place at once! My mom’s delicious egg roll recipe reminds me of that trip, and of all the times she made these for us.
Serves 6 to 8 as an appetizer or snack
Preparation time: 15 minutes + soaking time
Cooking time: 4 to 6 minutes
2 or 3 dried black mushrooms
1 lb (500 g) boneless, skinless chicken breast, cut into thin strips
1½ teaspoons salt, divided
½ teaspoon all-purpose cornstarch
4 tablespoons oil, divided
1 lb (500 g) bean sprouts, ends trimmed
1 teaspoon five-spice powder
4 tablespoons canned bamboo shoots, shredded
4 tablespoons chopped green onion (scallion), green and white parts
Store-bought egg roll wrappers
1 egg, beaten
Oil for deep-frying
Sweet-and-Sour Sauce (page 24)
1 Soak the mushrooms in warm water until soft, about 30 minutes. Rinse in warm water and drain. Remove and discard the stems and shred the caps.
2 Mix the chicken, ½ teaspoon of the salt and the cornstarch. Set aside.
