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.

Servings: 2-3

1 ¼ lbs. pork spareribs
3 green onions
4 Tablespoons soysauce
4 Tablespoons sugar
3 Tablespoons brown vinegar
5 Tablespoons cold water
½ Tablespoons rice wine
2 teaspoons cornstarch
1 teaspoon sesame oil
6 cups cooking oil

Directions:

Cut the spareribs into 1″ square pieces, then marinate with rice wine and soys auce for about 30 minutes. Keep the sauce in the bowl, since this will become the seasoning sauce later.

Heat 6 cups of cooking oil in a wok on high setting. Deep fry the spareribs for about 2 minutes, and take them out. Heat the cooking oil again, then deep fry once more until spareribs for about 15 more seconds or until they turn very brown. Remove the spareribs and drain off the cooking oil from the wok.

Add sugar, vinegar, water, cornstarch, sesame oil and shredded green onion to the bowl used for marinating the spareribs. This is now the seasoning sauce.

Heat one teaspoon of cooking oil in the wok, pour in the seasoning sauce, boil and stir until it is thickened and heated thoroughly. Then add the spareribs and stir well. Place the spareribs on a plate to serve.

¾ lb. pork spareribs
1 Tablespoon cooking oil
2 Tablespoons dried fermented black beans
1 Tablespoon Chinese rice cooking wine
½ teaspoon Salt
1 teaspoon sugar
1 Tablespoon light soysauce
1 Tablespoon cornstarch
2 Tablespoons chopped hot pepper
2 Tablespoons chopped garlic

Directions:

This dish utilizes both stir frying and steaming. The stir frying is to make the black bean sauce. You can buy black bean sauce in a container in your friendly neighborhood Asian grocer, but since they are already prepared, you don’t have to add the some of the ingredients such as sugar, salt, and soy sauce. We recommend using the fermented black beans because it only takes a couple of minute extra to prepare, and the stir frying brings out the delicious aroma and taste of black beans unmatched by the ones in a container.

Cut the spareribs into ½” x 1″ long pieces. Wash and soak the fermented black beans for about 5 minutes. Strain off water and then chop them up into smaller pieces.

Heat the wok on high, then add the cooking oil after the wok is hot. Stir fry the fermented black beans. Add the rice wine, sugar, salt, and soy sauce. Stir for only 10 seconds. Remove to a bowl and mix thoroughly with the spareribs.

Add cornstarch to spareribs and mix thoroughly. Place all of the spareribs onto a plate or a bowl (make sure it fits in your steamer).

Heat up the steamer. Sprinkle chopped red pepper and garlic on top of the dish. Put the plate/bowl in a steamer. Cover and steam over high heat for 20 minutes.

Once done, transfer the spareribs to a serving plate to serve.

1 ½ lbs. ground pork or minced pork tenderloin
2 oz. dried Chinese black mushrooms
5 stalks Chinese cabbage (bok choy)
4 oz. bamboo shoots
2 green onions
1 inch ginger root
1 egg
3 Tablespoons cornstarch
2 Tablespoons rice wine
2 Tablespoons salt
1 teaspoon sugar
2 cups cooking oil
4 Tablespoons cooking oil
1 teaspoon sesame oil
5 Tablespoons stock or water
1 Tablespoon soy sauce

Cornstarch paste:
2 Tablespoons cornstarch
2 Tablespoons water

Directions:

Soak the black mushroom for 30 minutes. While you are waiting, this gives you the perfect time to prepare the rest of the ingredients.

Dice the bamboo shoots into small pieces. You can usually buy fresh bamboo shoots from your local Asian markets, but if they are not available, canned bamboo shoots will do.

Wash the bok choy, boil for about 3 minutes, and transfer to a serving plate.

Finely mince the ginger root after removing the skin. Dice the green onions into pieces.

When the black mushroom is soft, remove the mushroom stem and dice into pieces.

Put the pork, mushrooms, bamboo shoots, green onions, ginger, egg, 3 Tablespoons of cornstarch, rice wine, salt, sugar, 4 Tablespoons of cooking oil, and sesame oil in a large bowl. Mix everything together thoroughly. Then knead the mixture into balls, each about a little smaller than a tennis ball.

Heat 2 cups of cooking oil in a wok on high. Add the meatballs and fry until they appear brown on the outside. Remove the meatballs from the wok and drain off the oil from the meatballs..

Discard the cooking oil in the wok, and pour the chicken stock (or water). Add the meatballs, and bring the stock to a boil. Then simmer for about 10 minutes. After 10 minutes, remove and place the meatballs on top of the boy choy already on a serving plate.

Add the soy sauce to the remaining sauce in the wok, then add the cornstarch paste (be sure to mix the paste prior to adding to prevent clumps), and gently stir until the sauce thickens. Pour the sauce over the meatballs and they are ready to serve