Dim Sum with spicy soy sauce
Like I said in the previous post, my mom is most likely a frustrated chef. She has dozens of cookbooks, ranging from local cuisine to general themed to international cuisine. One recipe that has been boiling in my head for a while is the Dim Sum recipe in her Chinese cuisine.
Although Dim Sum refers to appetizers in general, this recipe is the base for soups and made up of several types of dumplings.
This recipe is a home made variation with a savory Italian twist.
3/4 tsp salt
2 cups all-purpose flour, plus extra for flouring
1/3 to 1/2 cup water
1 tsbp of Italian seasoning
1/2 tsbp of butter
1 can of chicken
1 tbsp paprika
1 tbsp all purpose seasoning
1 tsbp black pepper
2 tbps soy sauce
1 lettuce leaf
Lightly beat the egg with salt. Add 1/4 cup of the water.
Sift the flour into a large bowl and seasoning. Make a well in the middle and add the egg+water mixture. Mix well, adding as much water as needed to make a dough.
Form the dough into a ball and knead for 5 minutes, until it forms a smooth, workable dough. Cover and let it rest for 30 minutes.
While the dough rests, heat up the butter in a skillet.
Drain the chicken completely and season with the all-purpose seasoning, black pepper and paprika. Sautee in the hot butter, and soy sauce until well cooked. Set aside.
Turn the dough out onto a light floured surface. Roll out until very thin and cut into 3 1/2 inch squares.
Using a small melon baller or spoon, scoop the chicken onto the center of the square. Pinch the corners together diagonally tightly, making it nice and air tight.
Boil them in hot water for 5-7 minutes. Serve hot with a dip of soy sauce and a dash of paprika and steamed rice.
Makes 22-24 dumplings
Cross-section of the dumplings, look at that chicken!