Chinese dim sum :egg roll recipes

Servings: 2-3

6 oz. ground pork
4 oz. shrimp
½ lb. Chinese cabbage
20 pcs Spring roll skins
6 cups cooking oil
1 Tablespoon soy sauce
1 teaspoon salt
½ cup soup stock
1 Tablespoon flour
Marinade:
½ Tablespoon soy sauce
1 teaspoon cornstarch
Paste:
1 Tablespoon cornstarch
1 Tablespoon cold water
Flour paste
1 Tablespoon all purpose flour
1 ½ Tablespoon water

Directions:

1. Marinate the ground pork and the shrimp with soy sauce and cornstarch. Shred the Chinese cabbage into string shapes about 1 ½” long.
2. Heat 5 Tablespoons of cooking oil in the wok, stir fry the ground pork and the shrimp for about ½ minute, drain and put it aside.
3. Put the shredded cabbage into the wok, stir fry a moment, add soy sauce, salt , and soup stock. Cover the wok with a lid, and cook for about 2 minutes.
4. Add the ground pork, the shrimp, and stir fry for another ½ minute over high heat. Mix the cornstarch paste well, then stir in the cornstarch paste until it’s thickened and you have the filling for the Spring roll. Remove the filling into a bowl.
5. Place one Spring roll skin on a lightly floured board such that an angled edge is facing you. Put 2 Tablespoons of the filling on the spring roll skin, about 1″ from the edge that is toward you, roll once or twice, then fold both sides toward the center, and continue rolling into a tight roll. Brush the outer edge of skin roll with the flour paste . Place this side face down to hold tightly and to keep its shape until time for frying. Repeat this step to prepare more Spring rolls.
6. Heat the cooking oil in the wok, deep fry the spring rolls 10 at a time or as much as the wok allows. Using high heat, deep fry for about 3 minutes or until golden. Now they are ready to serve.

   Note: can use either a mixture of soy sauce and a few drops of vinegar, or sweet and sour sauce as dipping sauce.

Dumpling recipe

Servings: 3-4

2 ½ cups all purpose flour
1 cup cold water
¾ lb. ground pork
¾ lb. Chinese cabbage
2 Tablespoons chopped green onion
½ teaspoon chopped ginger
2 Tablespoons soy sauce
1 teaspoon salt
2 Tablespoons cooking oil

Dipping sauce
soy sauce
cilantro
vinegar
red chili oil
mashed garlic

Directions:

Note: Steps 1 and 3 are directions to make the dough and the pancakes for the dumpling. If you’d like to save some time, dumpling wraps can be purchased at your local Asian market. Although, it probably will not taste as good as the dough you make on your own :-).

Place the flour in a bowl. Slowly add water, mix with your fingers and knead to form a soft dough, then cover with a damp cloth. Let the dough stand for at least 15 minutes.

This step is to make the filling for the dumpling: Mix the ground pork, green onion, ginger, soy sauce, salt, oil all in a bowl thoroughly, then add the chopped Chinese cabbage. Mix thoroughly to make the filling.

Remove the dough to a lightly floured board, knead again until it’s very smooth. Divide the dough into 50 pieces. Flatten each piece with your hand and roll into a round thin pancake using a roller(about 2 1/2″ diameter, the center should be thicker than the edges).

Place ½ Tablespoons of filling in the center of each pancake, fold it over the filling. Hold the dumpling in one hand, press the edge between your thumb and your index finger to seal, and work your way all the way around the rounded edge.

Boil 8 cups of water in a deep pan, drop the dumplings one by one into the boiling water (about 20-30 dumplings each time, depending on the size of the deep pan). Stir carefully with a large spoon to prevent them from sticking to the bottom of the pan. Continue to cook until the water boils up again.

Once the water boils again, add 1 cup of cold water to the deep pan, and let come to a boil one more time. Remove the dumplings with a slotted spoon to a plate and serve. Dip the dumpling into the dipping sauce and eat.