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Dim Sum Quiz
I love dim sum but now that Chinatown is no longer a subway ride away, I'd like to make some of these dishes at home. But...I don't know what things are called. So quiz time. Here are 10 dim sum dishes. Give the name of the dish. Bonus points given to offering the recipe too (but with the name I can try googling for recipes). I know what some of them are called but I like having an even 10 questions on the quiz. :)
Thread at food_porn
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1. The white part is slippery and is filled with shrimp. The soy sauce is slightly thicker and sweet. This is my Favorite dish. |
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2. Crunchy deep-fried something. |
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3. I don't see these as often but I liked them. |
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4. some kind of shrimp filling |
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5. a greyish purplish inside with consistency of mashed potatoes. Outside is crispy. |
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6. Lots of shrimp inside. |
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7. My mom made these when we were kids. |
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8. filled with shrimp |
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9. These are more trouble to eat than they're worth though they are tasty. |
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10. Warm and eaten as dessert. Slippery feeling. |
Thread at food_porn
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Dough:
3/4 cup wheat starch
2 teaspoons tapioca starch
1/2 cup boiling water, or as needed
2 teaspoons lard
Har Gow Filling:
6 ounces raw shrimp
2 tablespoons bamboo shoots
2 tablespoons water chestnuts
1 tablespoon oyster sauce
1 teaspoon granulated sugar
1 tablespoon finely chopped green onion
1/4 teaspoon sesame oil
Sift the wheat starch and tapioca starch into a bowl. Slowly add the boiling water and begin stirring immediately. Add enough water until you have a sticky dough. Add the lard and knead the dough until it is smooth. Cover the dough and let rest for 30 minutes.
Finely chop the shrimp. Rinse the bamboo shoots and water chestnuts under warm running water. Drain. Shred the bamboo shoots and finely chop the water chestnuts. While the dough is resting, mix together the filling ingredients. Knead the rested dough a bit more.
To make the dumplings, pinch of a heaping teaspoon of dough and roll out into a 3-inch circle. Wet the edges of the circle. Add 1 level teaspoon of the filling in the middle. Fold over the dough and pleat the edges to seal. Continue with the remainder of the dumplings.
Steam the dumplings until the filling is cooked and the dough is shiny and translucent ( 12 - 15 minutes).
2. Still has me stumped.
3. Is indeed a stuffed eggplant, I use a pork hash stuffing with a bit of Harm Ha (Shrimp paste) for this but I've seen this done about a dozen different ways.
4. It is bean curd called Foo Jook. Available in Chinatown. They're deep fried with a shrimp filling.
5. Here's another of my mom's recipes.
10 ounces taro
1 ounce wheat starch
1 1/2 ounces boiling water
8 ounces of pork
2 ounces dried shrimp
3 dried mushrooms
2 sprigs Chinese parsley (cilantro)
2 green onions
Seasonings:
1 tspn. salt
1 tspn. sugar
2 tspn. soy sauce
1/2 chicken bouillion cube
1/2 tspn. pepper
1/2 tspn. sesame oil
1 cup unseasoned bread crumbs mixed with 2 Tblspns of cornstarch for coating
2 egg whites to make the coating stick.
Peel and wash taro, steam until soft. Use 10 ounces of the softest part. Pour boiling water into wheat starch then stir and mix into a soft dough. Wash pork and cut into small pieces. Wash and soak dried shrimp and mushroms for 30 minutes. Chop finely. Chop parsley and green onion as well. Put taro, wheat starch dough and pork into a mincer and mince together. Take out and put into a mixing bowl. Add chopped ingredients then season to taste. Turn mixture into smal flat rounds, coated with flour. Put into boiling oil (350 to 375 degrees F) and deep/fry over medium heat until golden.
6. They usually use cornstarch to thicken it into a kind of a doughy mix of crab meat. I don't think there's any shrimp in there (perhaps in some restaurants they use that fake seafood stuff that looks kind of like shrimp).
7. Still stumped.
8. This is one of the types of Dim Sum I like but haven't found a recipe for either.
9. They're indeed Chicken feet. Here's another of my mom's recipes.
1 pound chicken feet
2 quarts oil
2 quarts water
1 ounce fresh ginger
3 pieces star anise
2 ounces Chinese parsley roots
2 ounces maltose sugar (see note)
Marinade:
2 tablespoons oyster sauce
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon sake
1 ounce chopped chile pepper
2 cloves garlic, minced
1/2 teaspoon white pepper
1 tablespoon black bean sauce
1/2 teaspoon sesame seed oil
Wash feet, chop off toenails and cut into quarters.
Heat oil to 350 degrees. Mix chicken feet with maltose and fry until golden brown, about 7 minutes. Remove and drain. Boil water and add ginger, star anise and parsley roots. Add feet. Bring to boil again, then reduce heat and simmer 90 minutes. Drain. Combine marinade ingredients. Marinate feet 24 hours. Before serving, steam feet and marinade 15 minutes.
Note: Maltose is a syrup.
The deep frying of the chicken feet before they're steamed causes them
to puff up giving them the appearance in the photo.
10. I don't think this is a tofu dish.
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2. I don't think I've gotten a name for this dish but I think I could approximate it using recipes for the other dishes since the shrimp filling inside tasted the same as some others.
4. mmmm....Foo Jook them. I'll keep an eye out for it.
5. Awesome. Thanks for the taro recipe! Now to figure out where to buy taro...
7. Going by the majority answer, seems to be Lor Bak Gow or Law Bok Goh. Chinese Turnip Cake
9. Wow. where does she even buy chicken feet? Or can you get that in Chinatown too?
10. Oooh...
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