I love dimsum! Who doesn't?
So, when I was preparing the recipes for my "Meatless Fridays", I included a dimsum dish.
After I prepared the ingredients this morning, I realized that I've never tried homemade pot stickers.
Uhm, I don't know how to fold crescent-shaped dumplings.
I thought: Youtube tutorials!
After watching five different videos, I was ready.
My kitchen is now a mess.
It's official, I can't fold a dimsum.
Sorry Aryanna, mom's not perfect.
When everything else fails [in folding dimsum], here's the solution:
Century Corned Tuna Open-Face Dimsum
|1 can of Century Corned Tuna|
|1 small bundle of baby bokchoy (you can also use pechay, spinach, or other leafy greens), 1 lemon|
|Step 1: Steam the baby bokchoy. |
Step 2: Mince the veggies using a food processor or a sharp knife.
|Step 3: Mix all the ingredients in a mixing bowl. Season it with salt and pepper.|
|Step 5: Boil water. Drop the dimsum wrappers and cook them till they become slightly luminous. |
Tip: Leave the wrappers on the slotted spoon to avoid sticking on the bottom. You'll thank me for it. I also used two wrappers for each dimsum.
Dipping sauce recipe:
Cayenne pepper or fresh chili
Whenever I buy takeout dimsum, I usually make my own dipping sauce to avoid the fat and sodium found in the soy sauce, chili, and garlic brew from fast food.
|I treat my sauce like a salad dressing. I use good extra virgin olive oil (EVOO is good for you), tamari or low-sodium soy sauce, garlic powder, and cayenne pepper. I emulsify the ingredients and use it as my sauce.|
|Drizzle the emulsion onto the open-faced dimsum.|
|As indicated on my plate, you can serve this for brunch, snack, or dinner.|
|You must try this! Yummy!|
I have a new found appreciation for dimsum. The next time I pop those yummy morsels, I'll be thinking about the cook who painstakingly folded the dumplings! Haha!
Shoppingero/shoppingera, what's cooking?