![]() Then add the 50g of preserved radish and 2 tbsp of minced shallots, and fry for about 5 minutes. Step 4: Add 3 tbsp of cooking oil to a pan, and heat on a medium high heat. Step 3: Fry the 50g minced pork in a pan without oil until cooked. Step 2: Add 1 tbsp of coriander stalks, about 5 balls of whole black pepper, and 1 clove of garlic to a mortar and pestle, and crush everything into a paste. Place the tapioca back into the mixing bowl and add enough fresh water so that the pearls are completely submerged, and leave them to soak for 30 minutes. Rinse the tapioca thoroughly, then drain the water away. Pour the 250g of tapioca pearls into a bowl and add water to the bowl. The filling includes pork, dried shrimp, and Chinese dried mushrooms.Step 1: First we need to wash the tapioca. These delicious deep-fried dumplings have a wrapper made from mashed taro root. Siu Mai has a shrimp and pork filling, with a bit of crab or fish roe sprinkled on top. These distinctive looking dumplings are shaped like a basket with the filling sticking out over the top. Squares of green bell pepper are covered with shrimp paste and fried. Purple eggplant is stuffed with a shrimp paste, fried, and then topped with sauce. The filling is generally, seasoned with oyster sauce, soy sauce, and sugar. A classic spring roll filling consists of dried mushrooms, and shredded meat, and carrot or bamboo shoots. Made with a thinner wrapper, spring rolls are lighter and less filling than egg rolls. Sticky rice and meats (often including Chinese sausage) wrapped in lotus leaves.Ī light, refreshing dim sum dessert made with sweet fresh mango fruit.īalls of glutinous rice flour and brown sugar are filled with sweet red bean paste, rolled in sesame seeds, and deep-fried.Ī shrimp paste mixture is spread on toast points and deep-fried. The steamed cake is a popular dish during the Lunar New Year’s season but is also served for dim sum throughout the year. Gow gee, on the other hand, is frequently pan-fried.Ī cake made with Chinese turnip, which is similar to the Japanese daikon radish, and rice flour (not glutinous rice flour). Although Chinese dumplings may be cooked in many ways, when people refer to jiaozi, they generally mean dumplings that are boiled in water or broth. Jiaozi (jao-tze, Mandarin) or Gow Gee (Cantonese)Ĭhinese dumplings.The transparency of the dumpling wrapper comes from using wheat starch in the dough. Those great shiny, translucent shrimp dumplings. They are filled with pork and bamboo shoots. Like the more famous har gau (see below), these dumplings are translucent dumplings. The marinade often includes black bean sauce and/or oyster sauce. They are usually stir-fried or deep-fried, then marinated, and finally, steamed. These have a similar filling to Taro Dumplings ( Wu Gok) but are covered in a wrapper and in a pastry made with glutinous (sweet) rice before deep-frying.Ī steamed custard that may include meat or seafood.Ĭhicken's feet. Ham Sui Gok (Deep-Fried Crescent Dumplings).Squid or cuttlefish is marinated in a curry sauce and steamed. ![]() Rice noodle sheets are filled with shrimp, beef, or pork, then steamed or pan-fried. The famous steamed buns stuffed with barbecued pork Seasoned ground or minced beef, placed on bean curd skins and steamed
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