Cantonese Cooking Tutorial Part II: Dim Sum Masterclass127

Welcome back to our Cantonese cooking tutorial series! In this installment, we'll delve into the delectable world of dim sum, bite-sized culinary delights that have captivated taste buds for centuries. Join us as we embark on a dim sum masterclass, guiding you through the art of crafting these exquisite Cantonese treats at home.

Siu Mai (Steamed Pork Dumplings)

Ingredients:- 1 pound ground pork
- 1/2 cup chopped bamboo shoots
- 1/2 cup chopped water chestnuts
- 1/4 cup chopped green onions
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1 package wonton wrappers

Instructions:1. Combine all ingredients in a large bowl and mix well.
2. Wet the edges of the wonton wrappers.
3. Place a spoonful of the filling in the center of each wrapper and fold into a dumpling shape.
4. Steam for 8-10 minutes until cooked through.

Har Gow (Steamed Shrimp Dumplings)

Ingredients:- 1 pound shrimp, peeled and deveined
- 1/2 cup chopped bamboo shoots
- 1/4 cup chopped water chestnuts
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1 package wonton wrappers

Instructions:1. Chop the shrimp finely.
2. Combine all ingredients in a large bowl and mix well.
3. Wet the edges of the wonton wrappers.
4. Place a spoonful of the filling in the center of each wrapper and fold into a dumpling shape, leaving the top open.
5. Steam for 5-7 minutes until cooked through.

Lo Mai Gai (Glutinous Rice with Chicken)

Ingredients:- 1 cup glutinous rice
- 3 cups water
- 1 pound ground chicken
- 1/2 cup chopped shiitake mushrooms
- 1/4 cup chopped bamboo shoots
- 1/4 cup chopped water chestnuts
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- Lotus leaves (optional)

Instructions:1. Soak the glutinous rice in water for at least 4 hours.
2. Drain the rice and combine with the ground chicken, mushrooms, bamboo shoots, water chestnuts, soy sauce, oyster sauce, sesame oil, and white pepper.
3. If using lotus leaves, wrap the rice in individual portions and secure with twine. Otherwise, simply steam the rice mixture in a heatproof dish.
4. Steam for 45-60 minutes until the rice is cooked through.

Conclusion

Mastering the art of dim sum takes time and practice, but the rewards are well worth the effort. With patience and dedication, you'll be creating authentic Cantonese dim sum that will impress your family and friends. Continue exploring Cantonese cuisine with us in future installments of our cooking tutorial series, where we'll delve into more mouthwatering dishes that celebrate the rich culinary traditions of this vibrant region.

2025-02-11

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