Dim sum with turkey recipe. Dim sum, the best among dumplings. Khinkali from China

Dim sum, which many people call Chinese dumplings, actually have only a mediocre resemblance to the latter. Firstly, their taste is much thinner and more multifaceted, which is why, in fact, they are called dim sum, which means "to touch the very heart." Secondly, real dim sums are made using thin rice dough, which is why they are often called "crystal". Thirdly, the filling of this dish is not limited to minced meat and can be very diverse. And fourthly, but not lastly, they can be different both in color and in shape. But this does not mean that it is impossible to reproduce this pan-Asian miracle of cooking at home.

Dim sum with shrimp

Despite the wide variety of fillings, most often such refined Chinese dim sums are prepared with seafood, or rather, with shrimp.

Required Ingredients:

• rice flour - 75 g
• water (hot) - 125 ml
• shrimp (raw, preferably large) - 300 g
• potato starch - 50 g
• green onions - 5-6 feathers
• vegetable oil - 2 tbsp. l.
• fresh cilantro - 5-6 sprigs
• pork fat - 10 g
• soy sauce - 8 tbsp. l.
• salt, sugar
• sesame oil (dark) - 2.5 tsp

Cooking method:

1. let's start the implementation of our dim sum recipe with the preparation of the filling: we clean the shrimp by cutting the back, remove the dark intestinal wreath and cut the carcasses into 2-3 parts. Grind greens (onion and cilantro leaves) and lard. We combine everything, add salt, ½ tsp. sesame oil, sugar and mix;
2. now let's move on to the dough: pour the flour with very hot water (but not boiling water), stir everything with a fork and bring it to the desired consistency on the board, adding starch. We collect the resulting rice dough into a ball and continue to knead it, lubricating with vegetable oil. The finished dough will stop sticking to your hands, but will remain soft;
3. we start modeling: we divide the dough rolled up with sausage into 20 pieces, each of which is rolled into a thin small circle (5-6 cm in diameter). Put the filling in the center of the dough pieces, pinch the edges with folds and carefully bend the corners. You can see what other ways there are to sculpt dim sum dumplings in a photo or video - there is enough such content today;
4. grease our blanks with oil, put them in a bamboo basket (you can put a leaf of Chinese cabbage in it) and cook for a couple of minutes 5-7;
5. we prepare the sauce by simply mixing soy sauce and 2 tsp. sesame oil.

We start the meal immediately, seasoning the dim sum with sauce.

Dim sum with shrimp and pork

This dim sum recipe guarantees you no less juicy, mouth-watering, Chinese-style spicy and spicy dish.

Required Ingredients:

• Chinese cabbage - ¼ head
• pork (fattier) - 500 g
• flour - 400 g
• fresh ginger - a small piece
• shrimp (large) - 500 g
• soy sauce - 6 tbsp. l.
• garlic - 2 cloves
• leeks (white part) - 2 stalks
• green onion - bunch
• sesame oil - 1 tbsp. l.
• lettuce leaves - bunch
• chili pepper - ½ tsp
• vegetable oil
• ground black pepper
• water (hot) - 200 ml

Cooking method:

1. knead a soft elastic dough from slightly salted water and flour, wrap it in a film and put it in the cold for a couple of hours;
2. now let's deal with the filling and start with the shrimp: put them in boiling water for a couple of minutes, clean and separate from the heads, cut into pieces (leave 12 pieces whole). We don’t throw away the shells and heads, but pour boiling water (0.5 liters is enough) and cook for 5-6 minutes. The resulting broth is filtered and set aside;
3. we pass the meat through a meat grinder, mix with finely chopped vegetables (cabbage, garlic, leeks and half a green onion) and shrimps. Add grated ginger, soy sauce (3 tablespoons), black pepper, 2 tablespoons to the vegetable and meat mass. l. shrimp broth. And we finish the preparation of the filling for * dim sum * with good mixing;
4. we turn to sculpting: roll out the dough with a sausage, divide it into pieces, which, in turn, roll out in circles. In the center of the latter we lay out the filling (1 tbsp each), insert the shrimp into it and close the edges of the dough with a triangle, leaving the shrimp tail outside;
5. we prepare juicy Chinese dim sum dumplings in Chinese, that is, in a bamboo double boiler: we cover its bottom with lettuce leaves, grease them with vegetable oil and put dim sum there. We place the double boiler on a pot of boiling water and let our Chinese dumplings cook like this for 30-35 minutes;
6. prepare the sauce: mix chopped chili peppers, the rest of green onions and soy sauce, sesame oil with the remaining shrimp broth.
   We serve our dim sum hot to the table, pouring the resulting sauce.

To whom dumplings, and to whom dim sum August 13th, 2008

What, it would seem, could be more Russian than dumplings? However, dumplings only came to Russian cuisine in the 16th century. There are several versions of where exactly. Personally, I tend to the Chinese version, according to which the ancestors of dumplings are called dim sum.

Dim sum, by the way, has taken root in Malaysia thanks to the Malaysian Chinese. I have an absolutely indescribable love for dim sum, and there is no such situation in which I would refuse a small portion of this delicacy.

Dim Sum is a Cantonese dish. In translation, dim sum means "to touch the heart" or "eat as much as the soul desires."

Treating dim sum is a whole ritual, usually separate from breakfast, lunch or dinner. In restaurants, the dim sum menu appears on the tables from morning until noon. Then it is replaced by the lunch menu.

The variety of dim sum is limitless: dumplings of all shapes, colors and fillings are offered.

Dim sum can be boiled or fried in oil, but the most popular way is to steam it in small bamboo boxes.

The dough for dim sum is made from rice or wheat flour and rolled out thinly. So thin that after steaming the dough becomes very tender and transparent, and through it you can even see the filling.

Small boxes usually contain three or four dim sum. You can go to the counter and choose your favorite views. They will immediately be sent to be steamed and brought to the table straight from the bamboo box in a few minutes.

Unlike more or less standard dumplings, dim sum comes in endless variations. Rice dough is dyed green, yellow, pink, and the dumpling itself is decorated on top: with caviar grains, crab slices, vegetables or century eggs.

The filling can be very diverse: minced pork, chicken, duck, shrimp, crabs or vegetables. The filling rarely consists of one ingredient. As a rule, these are combinations: minced meat and pieces of mushrooms, minced meat and pieces of shrimp, minced meat and vegetables.

It is customary to order four or five types of dim sum on the table at once.

Among the older generation of Malaysian Chinese, dim sum in the morning after morning exercises is one of the most beloved traditions. And bringing the whole family to dim sum breakfast on Sunday morning is a sacred thing.

You don't have to go to a specialized Chinese restaurant for dim sum. Today, dim sum is so popular that here in Malaysia you can buy it frozen in supermarkets or at 7-Eleven 24-hour kiosks, where it will be cooked in the microwave for you right there.

In the evenings, dim sum can be found in the numerous Chinese cafes in the city.

or even in roadside portable steam kiosks.

Jalan Alor Street near the center of Kuala Lumpur may not be the standard of well-being and safety, but here, in roadside cafes, dim sum is truly incomparable!

And for those who still doubt the relationship of dim sum and dumplings, here is such a photo from the booklet of cooking courses on cooking dim sum in Hong Kong

Dim sum - Chinese dumplings with pork, mushrooms and shrimp

Dim Sum is similar to dumplings or dumplings. But this similarity is due only to the general principle of preparing the dish - the filling is inside the dough.

Dim sum was originally invented in Hong Kong and is traditionally served there for breakfast as an appetizer rather than a main course. Gradually, the dish gained wide popularity throughout China and the world.

For minced meat:

• 150 gr fresh shiitake (can be replaced with champignons);
• 50 g dry shiitake mushrooms (replace with dry forest mushrooms);
• 150 gr minced pork;
• 4 medium shrimp (tail about 6-7 cm in size);
• a bunch of green peas;
• ginger (a piece the size of a thumb);
• stalk of green onions;
• grow a little. oils;
• 1 st. l. starch;
• 1 st. l. soy sauce;
• 1 st. l. mirina (possible without it);
• some basil;
• 1 clove of garlic.

Dim sum dough:

Dough is traditionally made from starch with or without flour, using cold and/or hot water and vegetable oil. You can replace water with any juices or milk, depending on the filling. Jamie Oliver even made some dim sum with coke milk dough.

• 100 gr rice flour;
• 70 grams of starch;
• 185 ml of water.

Sauce:

• juice of half an orange;
• a little sake (you can without it);
• 3 art. l. soy sauce;
• a couple of drops of sesame oil;
• some chopped basil

Preparing the stuffing for dim sum:

1. First of all, soak dry mushrooms in hot water, let them brew and swell.

2. You can cut fresh mushrooms, or you can simply mash them with your hands so that the mushrooms break into small pieces.

3. Put minced meat, finely chopped shrimp, fresh and dry mushrooms in a wok or pan and fry them until they are half cooked. Then add chopped ginger, chopped green onion and garlic, peas, basil and starch. Lightly simmer all the ingredients together. Then drizzle with oil, add soy sauce and mirin.

Allow the minced meat to cool before adding it to the dough.

Prepare dough for dim sum:

You can cook the dough only from starch, without adding flour.

1. Pour flour and starch with hot water and knead the dough.

2. Roll out the dough into a sausage about 4–5 cm thick.

3. Cut the sausage into small pieces and roll them into balls.

4. Roll out the balls into very thin circles of dough.

5. Put the stuffing and make Chinese dumplings.

I have seen many ways to sculpt these dumplings, but I never manage to mold them properly, for some reason. So I just mold them like dumplings using a special mold for this. Of course, it is not so authentic, but it is simple, fast and just as tasty!

I saw one of the unusual and very simple ways of making dim sum in one restaurant. You just need to cut a square from the dough, put the filling in the middle, twist the tube of dough around the filling and lightly grab the ends of the tube so that the filling does not fall out (as in the photo below). A very simple technique and Chinese dumplings are unusual.

By

Hope you do it better than me!

6. In this recipe, we will have a mixed technique for making dim sum. Usually, Chinese dumplings are cooked in a steam bath, but in the north of China they are preferred to be fried. We use both techniques.

Fry the Chinese dumplings in a skillet over high heat until browned on each side.

After that, pour a little water into the pan so that it covers the entire bottom with a layer of half a centimeter. Cover with a lid and let the dim sum boil well until they are cooked.

7. For serving, we will prepare soy-orange sauce.

Squeeze orange juice into a saucepan, pour sake and soy sauce here. Let the mixture boil. Remove from heat and sprinkle with finely chopped basil.

Our Chinese dumplings with pork, mushrooms and dim sum shrimp are ready! The great taste and unusual sauce of these dim sums will call all your family members to the kitchen with its aroma!

Well, if you are not full, you can cook

Dim sum are distant relatives of dumplings. It is also a fragrant filling in the dough. But only dim sum is infinitely diverse, colorful, each is a work of art. And feasting on them is an action in China, although daily, but similar to a ritual.

Usually dim sum is served from morning to lunchtime, they are considered a light meal. The main thing in this daily ritual, perhaps, is the variety of exquisite balls and bags of dough. Different colors, sizes and shapes, decorated with caviar or vegetables, they are usually served with tea, green or pu-erh. Usually they order several different types of dim sum at once and have a thoughtfully leisurely breakfast - often in a cafe or restaurant. If you are in Canton, then dim sum is ubiquitous there, and dim sum is not even called the dish itself, but the tradition of eating it, in translation the name means “touch the heart” or “order for the heart”.

The dough for dim sum is made from wheat or rice flour, the usual yeast. Classics of the genre - rice dough, har-gau. It is rolled out so thinly that then, steamed, it becomes pearly transparent. You can even see the stuffing through it. Sometimes the dough is tinted with green, pink, lemon yellow.

A special conversation is the stuffing. Here the scope of imagination is endless. Traditional options are pork with green onions, shrimp with rice or tofu, or pork with shrimp. The shape of dim sum can resemble small dumplings, manti or dumplings. They are also molded as bags or jugs - slightly open at the top - so they are especially decorative.

Dim sum is boiled, fried, but most often steamed. To do this, Canton invented special molds made of bamboo, similar to a small sieve. Steaming, the molds give the finished "dumplings" an additional aroma of wood. Often, dim sum is served in such strainers.

Sometimes small dumplings are served in broth, most often accompanied by sauce - soy or ginger.

In China, nothing is easier than tasting dim sum. You can even buy frozen convenience foods at the store. But with us, if you are curious, dim sum will have to be cooked. For example, yes.

Dim sum with shrimp

450 g raw peeled shrimp

2 tbsp. spoons of soy sauce

2 tbsp. spoons of wine (preferably rice)

1 st. tablespoon cornmeal or starch

Sugar, black or white pepper. This is for the stuffing. You can also add canned bamboo sprouts or sesame oil.

First, we twist the shrimp through a meat grinder, mix all the ingredients, then carefully add starch or cornmeal.

Now the dough. You can use ready-made wonton cakes, you can make dough from

2.5-3 cups flour-

water (half a cup hot and a third cup cold)

and 1 tbsp. tablespoons of vegetable oil.

First, pour very hot water into the flour, knead, then cold, knead, add butter, knead. We roll the “sausage, divide it into small balls, the size of a cherry. We roll it out very thinly, so that the cakes turn out to be up to 5 centimeters in diameter. We put the filling in the center of each cake, sculpt it the way we are more interested. We line the bottom of the double boiler with a napkin or lettuce so that the dim sum does not stick. Cook on high heat for 5-6 minutes.

Translated from Chinese, dim sum means "heart touch", "order for the heart". These are light Chinese dishes that, in the local tradition of tea drinking, are served with tea, such as pu-erh varieties. As a rule, dim sums are ordered before lunch.

Dim sum restaurants are very popular in China. In the first half of the day, people come there just to have a morning tea and enjoy mouth-watering dim sums. Today, such institutions are beginning to open in Moscow. Of course, they are adapted to the local audience and lack the unique flavor that can only be experienced in China.

The most popular dim sums are wontons (dumplings) with a transparent skin made of rice dough, stuffed with meat or vegetables baozi (steamed patties), rice noodle rolls, "phoenix claws" (chicken feet deep fried), rice porridge with various additives.

American Carolyn Phillips became so interested in this gastronomic phenomenon that she wrote a book "Dim Sum Guide". We share with you the most useful secrets of the Chinese tradition of tea drinking and learn how to eat dim sum correctly.

1. Choose your restaurant responsibly

Are you going to China? Then opt for a restaurant that has a lot of happy Chinese people. The guarantor of quality is several generations at the same table.

2. Order tea first

Dim sum is not something the world revolves around. For the Chinese in the tea ceremony, tea has always been and will always be in the first place. That is why it is better to start your order with this drink. After all, there are really a lot of options: black, green, oolong, pu-erh. And with each variety, dim sum will open differently. Don't order beer or wine. It's a completely different story.

3. Study the choice of neighbors

This is exactly the case when an inquisitive glance at the next table does not hurt. Of course, do everything within the bounds of decency and do not be intrusive. When you're discovering something new (especially when it comes to food), it's worth considering what you can order. After reading the menu, you are unlikely to understand what exactly they will bring to you, even if you try to imagine. They are dim sums!

4. Read the menu carefully

In China, any self-respecting restaurant has a separate menu with a list of dim sums that are prepared in this place. Often this is an illustrated menu, which also has pictures. This greatly simplifies the process of ordering food. If you are lucky and you are in an institution that honors traditions, then rejoice. If not, don't be afraid to ask the waiters questions.

5. Refine

Dim sums also have their own nuances. Yes, there is a large number of dim sums, which are steamed. And it is very tasty, because the texture of such a dish will turn out to be as tender and airy as possible. True, this is true only for those dim sums that are immediately served to the table.

If you decide to order dim sum, which, according to the chef's idea, is steamed, then you should once again make sure that it will be prepared exactly according to your order and immediately taken out to the hall. Otherwise, choose something else.

6. Take your time

Don't order everything at once. Of course, you can decide on the menu for today in advance, but order dim sums sequentially. This is not the case when all snacks should immediately be on your table.

Why? First of all, dim sums you don't start with won't have time to cool down and retain the fresh-from-the-stove effect. Secondly, you will not be in a hurry and will be able to enjoy each dim sum, thoroughly tasting its taste and aroma.

7. Experiment and look for new places

Carolyn Phillips advises to bypass all the possible and impossible dim sum restaurants that you can get to. The fact is that this is not pasta or pizza, dim sums in each new place will “sound” in a new way. Even if in general you were satisfied with visiting the restaurant and are going to go only there in the near future, we advise you to visit other places as well. Who knows, maybe they will surprise you there?

8. Don't Forget Etiquette

The Chinese pay great attention to table etiquette. As for the Chinese tradition of tea drinking, this is perhaps an event for which this same etiquette is of great importance.

If you want to fully enjoy the atmosphere of a dim sum restaurant, then behave accordingly.

1. First pour tea into the cups of your neighbors at the table, and only then pour a drink for yourself.
2. Never try to eat everything yourself, but be sure to share.
3. Don't take the last bite until each of your neighbors has finished their last bite.
4. Eat slowly, without rushing. Chew every bite.