Dim Sum Made Simple
By Scott Sharot
I'll never forget my first dim sum experience. I was studying cooking at the China Institute in New York and there was a special midterm dim sum banquet thrown for our class. A master chef named Chef Ma prepared the feast. The experience blew me away. I had never seen so many dishes served at one sitting and there were exotic animal parts like shark fins in soup dumplings, chicken feet with black bean sauce and even duck webs, which I tried for the first (and only) time. There were so many wonderful tastes, textures and sensations that I became an instant dim sum lover. It's not that difficult to make your own dim sum dumplings. These duck dumplings are always a huge hit when I serve them. Peking duck is readily available at oriental markets and goyza wrappers are even sold at supermarkets these days. You'll need a crimper, a small plastic press, to form the dumplings, found at oriental markets or most cooking stores. This recipe is from the Chinese Favorites cooking class that I teach at Ta Lin International Market's cooking school. You can find a current schedule of classes on line at www.talininc.com.
1/2 pound chopped Peking duck
1 teaspoon minced fresh ginger
1 teaspoon minced fresh garlic
1 tablespoon dark sesame oil
1 tablespoon peanut oil
1/4 cup chopped scallions
1/4 cup chopped garlic chives, bamboo shoots or sprouts
2 tablespoons broth (for moisture if needed)
Salt to taste
1 egg yolk, beaten
1) Sauté garlic and ginger in oil mixture then add scallions and chives
till they wilt.
2) Add chopped duck meat and salt, then set aside.
3) When ingredients are cool enough to handle, add egg yolk and mix.
4) Place wrapper in form and put 1 tablespoon of filling in center.
5) Moisten edges of wrapper and crimp closed.
6) Sauté dumplings in peanut oil till brown, then add water; cover and
steam to finish.
2 tablespoons soy sauce
1 teaspoon dark sesame oil
1 teaspoon cider vinegar
2 tablespoons water
1 teaspoon sesame seeds
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