Meatless Fridays: Century Corned Tuna Open-Face Dimsum

Mabuhay!

I love dimsum! Who doesn't?
So, when I was preparing the recipes for my "Meatless Fridays", I included a dimsum dish.
Cool.

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.
Not cool.

I thought: Youtube tutorials!
Yes!

After watching five different videos, I was ready.
Not!

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

Watchunid:

1 can of Century Corned Tuna

1 small bundle of baby bokchoy (you can also use pechay, spinach, or other leafy greens), 1 lemon

Dimsum wrapper

 Easy Peasy:

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.

 Plating:

You can't eat just one piece of dimsum so, it's best to serve it with a minimum of four pot stickers.
Tip: Arrange the filling on the plate, then top it with the dimsum wrapper. Put a bit of filling on top of the dimsum for decoration and to show your guest the kind of filling.

Dipping sauce recipe:

EVOO
Tamari sauce
Garlic powder
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!


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