Recipes tagged with « Dim Sum »
Translucent Dim Sum Dough
Starch-based dough for dim sum wrappers made from modified wheat starch and tapioca starch. Salt for balance. Hot water hydrates starch, triggers gelatinization for pliability. Vegetable shortening adds elasticity and prevents drying. Dough shaped into logs, sliced, pressed thin. Use warm, immediate filling needed to keep pliant. Versatile wrapper base for steamed dumplings, wontons. Simple, adaptable starch dough; gluten-free option by starch swap. Key sensory cues: dough turns shiny, supple, no cracks when pressed thin. Quick hands avoid cooling and cracking before filling.
Shrimp Dim Sum
Shrimp dumplings steamed to tender, soft translucency. Bamboo shoots swapped with water chestnuts for crunch contrast. A touch of fresh ginger and soy sauce added to the filling for depth. Pliable rice flour dough wraps the stuffing, pinched tight to keep juices in. Listen for steam's hiss, look for skin turning glossy and slightly opaque. Peel shrimp just right or raw flavor lingers. Avoid sogginess; drain excess moisture from filling. Serve with chili oil or black vinegar. No nuts, dairy, gluten-free, skim sesame oil for mild aroma.