keyboard kid... duh.
Always read it as bird lol.
Always read it as bird lol.
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food-bev BEGIN! Dim Sum Throwdown
- Thread starter The Hot Pepper
- Start date
- Status
Nice starts!
I'm IN! -Woohoo-
I may not use all ingredients shown, and will probably add others later. Here's the starting gate-
Ahi sushi, with a twist, with wasabi and soy
chicken spring rolls with homemade plum dipping sauce
Chiu-Chao Fun Gor with peanut dipping sauce
Plum Sauce-
Peanut Sauce-
Most recipes call for using creamy peanut butter, but I found one that used dry roasted peanuts. Put all the ingredients in the 25+ year old food processor and it just didn't cut it. After like 5 minutes processing, it was still gritty.
A'ight, time to break out the Big Dawg. Will It Blend?
Oh, YEA!
Here's the 2 sauces for the TD and another sauce I whipped up for some wings for an afternoon snack. Took part of the plum and peanut sauces for the wings, saved the rest for the TD.
The red wing sauce was a LOT of work!!!
-LOL-
I'm planning on making the spring rolls tonight, and cooking tomorrow. And I have one more surprise up my sleeve.
I may not use all ingredients shown, and will probably add others later. Here's the starting gate-
Ahi sushi, with a twist, with wasabi and soy
chicken spring rolls with homemade plum dipping sauce
Chiu-Chao Fun Gor with peanut dipping sauce
Plum Sauce-
Peanut Sauce-
Most recipes call for using creamy peanut butter, but I found one that used dry roasted peanuts. Put all the ingredients in the 25+ year old food processor and it just didn't cut it. After like 5 minutes processing, it was still gritty.
A'ight, time to break out the Big Dawg. Will It Blend?
Oh, YEA!
Here's the 2 sauces for the TD and another sauce I whipped up for some wings for an afternoon snack. Took part of the plum and peanut sauces for the wings, saved the rest for the TD.
The red wing sauce was a LOT of work!!!
-LOL-
I'm planning on making the spring rolls tonight, and cooking tomorrow. And I have one more surprise up my sleeve.
SLLLLLLL!
I wouldn't worry about that it says all sauces have to be homemade.
That was for her wings she had as a snack.
That was for her wings she had as a snack.
Still, she's not using any products straight up, however they could of course be ingredients of a sauce. And yes she has good ones.
SL bringin' da big guns - you go girl!
Ok - am I again the only one doing sweets?
Round number two just came out of the oven. Not the shape I was going for, but at least it's recognizable this time. The first batch kind of ended up looking like tree frogs do when they're stuck on a window… and overcooked a bit. And geesh, this is still dim sum number one. I haven't even attempted dim sum number two yet!
Ok - am I again the only one doing sweets?
Round number two just came out of the oven. Not the shape I was going for, but at least it's recognizable this time. The first batch kind of ended up looking like tree frogs do when they're stuck on a window… and overcooked a bit. And geesh, this is still dim sum number one. I haven't even attempted dim sum number two yet!
You idiot there was nothing wrong with your posts lol. She does make good stuff. I was just clarifying that the product in her pics was for wings not in this TD.
Ozzy's Dim Sum Sampler....
Rookie mistake, i forgot my quarter in the final pic.
Pictured above is a trio of Chinese BBQ Pork Buns, Vegetarian Mushroom Dumplings, and good ole fashioned Pork Pot Stickers. The drink pictured is a Pineapple-Sake Sangria with Jalapeno.
The Chinese BBQ Pork Buns
Vegetarian Mushroom Dumplings
Pork Pot Stickers
Again all the ingredients before starting
The Pork Buns were made with pork belly marinated in a home made Char Siu sauce. The filling had shallots and sesame oil along with the pork belly. The wrapper was made using a Chinese steamed bun recipe. I kneaded the dough, let it rise for an hour and then rolled it into a 1 1/2" roll. I chopped off about an 1 1/2" at a time and flattened them out by hand, filled them, and wrapped them. Steamed them in a bamboo steamer on the wok. Out of the wok i put an Asian bbq sauce that I made with hoisin sauce, rice vinegar, fish sauce, soy sauce, honey, shallots, garlic, ginger, sugar, and Chinese 5 spice.
The vegetarian dumplings were made with 1lb of portabella mushrooms (no shittakke were available...pft) Also had carrots, cabbage, kim chi, garlic, chili paste, hot oil, and jalapenos. I made seperate dough for the dumplings because the dough for the buns had sugar in it, and I didn't want it in the dumplings.
The pot stickers were made with ground pork, cabbage, kim chi, garlic, mushrooms, hoisin sauce, ginger, sesame oil, chili paste, fresh thai basil, and red pepper. I used store bought wrappers for the pot stickers because I couldn't get the dough thin enough and not tear apart for the frying pan. Lol the first ones I made with the dough came out like empenadas.
All of the fillings again
The Pineapple-Sake Sangria with Jalapeno was made first by making a simple syrup with sliced jalapenos, mixing it with the pineapple juice, pineapple chunks, and a bottle of sake. Also smashed up some mint in it before serving.
Overall, I was pretty happy with my first Throwdown performance. I wish I could have made it spicier, but the kids were eating it too. They ate them as fast as they came out of the steamer lol. It was fun making something that I have never made before and I am anxious to see what everyone else makes too. I also planned on a dessert. If I have time I may make it tomorrow. I didn't have any eggs and I was totally stuffed after eating all of this lol.
Also if you need more details on the ingredients I can add them. I already typed this out once, and the internet froze up after I hit post, so I had to retype. I didn't feel like typing it all out twice
Ingredients and Measurements.
Chinese Pork Buns
Filling: 1lb Pork Belly, TBS ginger, 2 TBS shallots, 2 Tsp sesame oil, 1 tsp chili paste.
Char Siu sauce (marinade): 1/3 cup hoisin, 1/4 cup honey, 1/4 cup soy sauce, 3tbs dry sherry, 1 tsp Chinese 5spice
BBQ Sauce (served on top): 6 tbs hoisin, 2 tbs rice vinegar, 1 tbs fish sauce, 1 tbs honey, 1/3 cup shallots, 2 cloves garlic minced, 1 tbs ginger, 1/8 tsp Chinese 5 spice
Dough: Chinese Steamed Buns, 300g flour, 2 1/4 tsp instant yeast, 2 tbs sugar, 150g water
Vegetarian Mushroom Dumplings
Filling: 1lb portabella mushrooms, 4 cloves garlic, 1/2 cup shredded carrot, 1 1/4 cup shredded cabbage/kim chi, jalapeno, 1 tbs soy sauce, 2 tsp sesame oil, 1 tbs hot oil, 1 tsp chili paste, 1/8 tsp black pepper, 1 green onion.
Wrap dough: 2 cups flour 1/2 tsp sea salt, 1/2 cup just boiled water.
Potstickers
Filling: 1 lb ground pork, 1 cup shredded cabbage/kim chi, 3 oz mushrooms, 2 cloves garlic, 1 tbs hoisin, 1 tbs ginger, 2 tsp sesame oil, 1 tsp chili paste, 1 jalapeno.
Wraps, bought at store due to problems with dough frying.
Rookie mistake, i forgot my quarter in the final pic.
Pictured above is a trio of Chinese BBQ Pork Buns, Vegetarian Mushroom Dumplings, and good ole fashioned Pork Pot Stickers. The drink pictured is a Pineapple-Sake Sangria with Jalapeno.
The Chinese BBQ Pork Buns
Vegetarian Mushroom Dumplings
Pork Pot Stickers
Again all the ingredients before starting
The Pork Buns were made with pork belly marinated in a home made Char Siu sauce. The filling had shallots and sesame oil along with the pork belly. The wrapper was made using a Chinese steamed bun recipe. I kneaded the dough, let it rise for an hour and then rolled it into a 1 1/2" roll. I chopped off about an 1 1/2" at a time and flattened them out by hand, filled them, and wrapped them. Steamed them in a bamboo steamer on the wok. Out of the wok i put an Asian bbq sauce that I made with hoisin sauce, rice vinegar, fish sauce, soy sauce, honey, shallots, garlic, ginger, sugar, and Chinese 5 spice.
The vegetarian dumplings were made with 1lb of portabella mushrooms (no shittakke were available...pft) Also had carrots, cabbage, kim chi, garlic, chili paste, hot oil, and jalapenos. I made seperate dough for the dumplings because the dough for the buns had sugar in it, and I didn't want it in the dumplings.
The pot stickers were made with ground pork, cabbage, kim chi, garlic, mushrooms, hoisin sauce, ginger, sesame oil, chili paste, fresh thai basil, and red pepper. I used store bought wrappers for the pot stickers because I couldn't get the dough thin enough and not tear apart for the frying pan. Lol the first ones I made with the dough came out like empenadas.
All of the fillings again
The Pineapple-Sake Sangria with Jalapeno was made first by making a simple syrup with sliced jalapenos, mixing it with the pineapple juice, pineapple chunks, and a bottle of sake. Also smashed up some mint in it before serving.
Overall, I was pretty happy with my first Throwdown performance. I wish I could have made it spicier, but the kids were eating it too. They ate them as fast as they came out of the steamer lol. It was fun making something that I have never made before and I am anxious to see what everyone else makes too. I also planned on a dessert. If I have time I may make it tomorrow. I didn't have any eggs and I was totally stuffed after eating all of this lol.
Also if you need more details on the ingredients I can add them. I already typed this out once, and the internet froze up after I hit post, so I had to retype. I didn't feel like typing it all out twice
Ingredients and Measurements.
Chinese Pork Buns
Filling: 1lb Pork Belly, TBS ginger, 2 TBS shallots, 2 Tsp sesame oil, 1 tsp chili paste.
Char Siu sauce (marinade): 1/3 cup hoisin, 1/4 cup honey, 1/4 cup soy sauce, 3tbs dry sherry, 1 tsp Chinese 5spice
BBQ Sauce (served on top): 6 tbs hoisin, 2 tbs rice vinegar, 1 tbs fish sauce, 1 tbs honey, 1/3 cup shallots, 2 cloves garlic minced, 1 tbs ginger, 1/8 tsp Chinese 5 spice
Dough: Chinese Steamed Buns, 300g flour, 2 1/4 tsp instant yeast, 2 tbs sugar, 150g water
Vegetarian Mushroom Dumplings
Filling: 1lb portabella mushrooms, 4 cloves garlic, 1/2 cup shredded carrot, 1 1/4 cup shredded cabbage/kim chi, jalapeno, 1 tbs soy sauce, 2 tsp sesame oil, 1 tbs hot oil, 1 tsp chili paste, 1/8 tsp black pepper, 1 green onion.
Wrap dough: 2 cups flour 1/2 tsp sea salt, 1/2 cup just boiled water.
Potstickers
Filling: 1 lb ground pork, 1 cup shredded cabbage/kim chi, 3 oz mushrooms, 2 cloves garlic, 1 tbs hoisin, 1 tbs ginger, 2 tsp sesame oil, 1 tsp chili paste, 1 jalapeno.
Wraps, bought at store due to problems with dough frying.
Ingredients with measurements please. 
Don't worry you have time.
Don't worry you have time.
Yum, looks good ...
maaaayyyyybeeee....geeme said:
Ok - am I again the only one doing sweets?
I missed all of Fiddy's posts, not sure what all that was about other than thinking the pre-made Sriracha was part ot the TD which requires all homemeade sauces???
Boss is correct, only the plum sauce and peanut sauce will be used in the throwdown the sriracha was for the wings. I figured since I was making 2 sauces for the TD, might as well cook up some wangs and use the sauces for that also, and we luv the TC sriracha-butter wing sauce so I had to throw that in there.
Sorry for the confusion!Anyway....back to the TD---
I'm on option #3 or #4 for the 3rd item. I was planning on doing steamed dumplings made with wheat starch and tapioca, but I couldn't find wheat starch. So I bought arrowroot starch and tapioca and have been JayT-ing the snot out of the interwhebz but can't find exactly the recipe. So, tomorrow will be an experiment! It'll prolly end up being a mix of several recipes, but the closest right now is Sui Mai.
Here's the filling for the spring rolls-
Couldnt' find any ground chicken at the market, so the food processor got called into service again and this time, it did the job. Just pulsed it a couple times to get the poultry to a chunky grind texture. Mix with tamari, sake, black pepper (sorry, geeme) and corn starch. It's the stuff in the white bowl.
The best burner for the CI wok is the burner on the grill unit. Unfortunatley, today has been really blustery. Warm, but windy. So I had to ghetto up the burner unit. It worked great once it was shrouded from the wind.
brown up the chicken, remove from wok, cook the firm bveggies first, then add the garlic and ginger, cook until soft. Add back the chicken and some oyster sauce....it's all getting happy. Set aside to cool. I'm refering it until tomorrow's cook.
Im my opinion if doing sweets do savory too... most people won't vote for a sweet over a meal and here you have up to 5 dim sum to do so do both!
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