Tuesday, January 1, 2013
Happy New Year! Dim Sum
Since we've been busy with the holidays and then away on a little trip, there's not much food in the house for New Years breakfast. But there were some dumplings in the freezer so we had dim sum.
These are my favourites. Also called shumai, these pork dumplings are delicious and easily steamed.
I use my bamboo steamer and cut a piece of parchment to fit with a small hole in the centre. This keeps the dumplings from sticking to the bamboo.
Place the steamer over a pan of simmering water and add the dumplings.
Then top with the lid and steam about 10 minutes.
We also had some potstickers which are only slightly more involved and just as tasty.]
These ones are vegetable and chicken and they were extremely tasty. Instructions are on the package.
Heat about a tablespoon of oil in a large pan over medium-high heat until hot.
Carefully add the frozen dumplings. You'll likely get some splatter when the frozen dumplings hit the hot oil, so step back.
Brown one side until golden.
Then add cold water to the pan to cover the bottom.
Bring to a boil and simmer, covered for a few minutes. Then remove the cover and let the dumplings brown until all the water is evaporated. Keep a close eye on them so they don't burn!
Mine got a tiny bit too brown on one side but were still super tasty.
I love hot mustard with the shumai. This is English spicy mustard. I also served some soy sauce and rice vinegar with a few chili flakes. You can mix sesame oil, rice vinegar and a bit of soy sauce to make a nice dip for the dumplings, but I was being lazy and honestly they didn't need more than a touch of mustard.
These make a great breakfast, lunch or snack and are very easy to make with delicious results.
Enjoy them on New Years Day or any time! Happy 2013!