Posts tagged steamer
Spring Chicken Siu Mai
Spring Chicken Siu Mai
Spring Chicken Siu Main
Spring Chicken Siu Mai
Spring Chicken Siu Mai
Spring Chicken Siu Mai
Spring Chicken Siu Mai
Spring Chicken Siu Mai
Spring Chicken Siu Mai
Spring Chicken Siu Mai

Ah, it feels good to be home : ) Reuben and I just got back from 9 wonderful days on the East Coast! We danced around, ate, and celebrated love with some of my best friends in New York City. Then we got some quality time in with his parents in cute little Roosevelt, New Jersey. His mom made us brownies and this incredible chorizo, chickpea, and cod stew that I'm still dreaming about. Triple C! I also developed an addiction to these coconut and seedy cluster things they kept at the house. I'm still dreaming about them and trying to find the time to recreate them myself. THEY ARE SO GOOD. At the tail end of our trip we spent the last weekend in Philadelphia. It was MUGGY. I forgot what that type of weather felt like. It was so hot and wet, the second you went outside your skin was instantly damp. Living in San Francisco has made us wimps. We live in a bubble of constant 65 degree weather and any temperature slightly above or below that is either hot as balls or cold as tits. Is cold as tits a saying??? I caught myself telling someone in Philadelphia how we don't eat outside in San Francisco because it gets down to 55 degrees at night and it's freezing. I realized I sounded like an idiot. My inner midwesterner was embarrassed.

Despite the muggy weather in Philadelphia, I absolutely loved it there. Reuben and I have been wanting to make a trip out there to see if we could potentially move there. I think the answer is yes, definitely yes. The food was so great! We ate at 2 Michael Solomonov restaurants, Dizengoff and Abe Fischer. Insanely good! We would have made it 3 if I didn't feel like a meatball the whole time and had some actual stomach room to grab a donut at Federal Donuts... next time! Center City was super cute and charming. Super walkable too! I was worried that Philadelphia would be missing all the Asian food we're spoiled with by living in San Francisco, but then 1 block from our Airbnb was a ramen place that made brisket ramen with kimchi and a matzo ball and all my worries disappeared. It's hard to compare any city to San Francisco, but I think Philadelphia has all the amenities and culture points we need, but just a lot cheaper and a little more charming with all the cute old neighborhoods. Downtown Philadelphia is also not nearly as poopy as Downtown San Francisco... ugh, gross. If/when we move there I'll just have to buy a bunch of loose summer dresses and shorts to help acclimate to the weather. 

Since we've been living in the Inner Richmond, which is the Asian food mecca of San Francisco, I've developed this irrational fear of not having access to great Asian food whenever we move. We just have the best Thai, Burmese, Japanese, Vietnamese, and Chinese restaurants within 4 blocks of our apartment. But the day that we move will come, and I will be prepared to make my favorite dishes!  I'll probably never be able to recreate the magic that happens in the kitchen of Good Luck Dim Sum, but I'm feeling pretty confident that my dumpling making skills will satisfy my cravings. These Spring Chicken Siu Mai were inspired by all the beautiful spring produce popping up at our farmers market. I love this season so much! It's almost as great as late summer, when all the tomatos and stone fruit taste like candy. The chicken siu mai are a lot lighter and maybe slightly healthier than the traditional pork and shrimp or beef fillings. Once it's all steamed together it tastes super fresh and sort of like all the best parts of your spring garden rolled up into a little dumpling. Bonus points for it being super easy to assemble too. No fancy pleats or pinching necessary!


Spring Chicken Siu Mai

makes 36 dumplings

Materials:

1 lb ground chicken (turkey works too)
1/3 cup fresh peas
1/3 cup diced carrots (same size as peas)
2 spring/green onion stocks - whites and greens thinly chopped
1 egg
1 tbsp cornstarch
2 tsp sesame oil
1 tsp soy sauce
1 tsp salt
1 tsp white pepper
36 round wonton wrappers
extra peas and carrots for garnish

Steps:

1. Combine ground chicken, peas, carrots, spring onions, egg, cornstarch, sesame oil, soy sauce, salt, and white pepper in a bowl. Gently mix together with your hands or a rubber spatula until evenly combined, avoid over mixing. Place in the fridge for 30 minutes to allow the flavors to marinate.

2. Place a heaping tablespoon (about 1.5 tablespoons) of filling in the center of your wonton wrapper. Fold up the side of the wrapper, but leave the top of the dumpling open. Place on a lined baking sheet and repeat with remaining wrappers and filling. Cover prepared dumplings with a kitchen towel to prevent them from drying out. Top each dumpling with either a pea or a cube of carrot for garnish.

3. Boil water in a pot and place a bamboo steamer (the same diameter as the pot) on top. Line the bamboo steamer with cabbage or a parchment paper disk with perforated holes. Arrange dumplings in the steamer, cover, and steam for 7-8 minutes.

4. Remove dumplings from the steamer and enjoy by dipping into some dark soy sauce.

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Pork and Cabbage Dumplings
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Happy Chinese New Year Eve! Gong Hay Fat Choy! Chinese New Year is tomorrow and I hope all of you find a way to celebrate. Whether you celebrate by getting some Chinese take out or by going out for a 12 dish meal with your friends and family, Saturday is a day to share good food with good people. My favorite activity!

Since I've been living in San Francisco for the last 3 years I haven't actually been able to spend Chinese New Year with my family for a while. Oh, how I miss Cho family and my grandma's insanely delicious fried sticky pork dumplings, she only makes them this time of year, bah!. I try to overcome my intense homesickness by inviting a bunch of friends for a Chinese feast and by eating my weight in dumplings. 

If there is anytime to make your own dumplings it is Chinese New Year. Homemade dumplings are not weeknight dinners, unless you want to eat at 1am. You make dumplings for special occasions, if you have an anniversary, if your eldest child and only daughter comes home after a long stint away. My dad makes potstickers just the way I like them, thick skinned and doughy. Let's be honest, the wrapper just subtly flavored by the filling is the best part of dumpling! When I was little I would only eat the skin and pass the meatball filling to my mom or grandpa, my favorite are the Har Gow skins mmmmmmmmmmm. Even when I made these dumplings last weekend, I begged Reuben to just to give me a bite of his wrapper if the dumpling fell apart. I'm not really sure what's going to happen once I have a mini-me that will most likely only want to eat the dumpling skin too... hopefully she will be a better person than me.

Alright, before you start to judge my dumpling forming skills, I just want to state that I am by no means a dumpling making expert. I'm an expert dumpling eater and I know what a great dumpling tastes like. My DPM (dumpling per minute) is not very fast and fancy shapes are still a little beyond me. One day I will be as fast and precise as the people at Din Tai Fung. Until then, I am working on it! I took this experience to experiment with different forming techniques: Half-Moons (first photo), Mo Mo Style (second photo), pleated Half-Moons, and Wanton style. Not every dumpling is ready for their picture to be taken, but even if they were ugly they tasted great and we ate them the second they came out of the steamer. For your first time, try making the half moons so you get comfortable with the texture of the dough and the motion of forming.

These pork and cabbage dumplings are super classic and relatively easy to make. It just takes a bit of time and patience. So get all your ingredients, put on some Motown, and get rolling! Happy Weekend!


Steamed Pork and Cabbage Dumplings

makes 24 large dumplings or 36 small dumplings

Dough :

2 C all-purpose flour

3/4 C just boiled water

Filling : 

2 C chopped Napa Cabbage ( about 6-8 whole leaves)

1/2 tsp salt + 1/2 tsp salt for cabbage

1 1/2 inch piece of minced fresh ginger

1/2 C chopped scallions ( whites and greens)

1  LB ground pork

1/4 tsp of black pepper

1/4 C water

2 Tbsp soy sauce ( light not dark )

1 Tbsp Shaoxing rice wine

1 Tbsp olive oil

2 Tbsp sesame oil

Make the filling :

  1. Salt the chopped cabbage with 1/2 tsp of salt and let sit for 15 minutes, the salt will help bring any moisture out of the cabbage. After 15 minutes, rinse under water and squeeze out any excess moisture in paper towels or a cheese cloth.
  2. In a large bowl, place ground pork, ginger, scallions, and cabbage. Use a large fork or your hands to mix until it starts to come together.
  3. In a small bowl, stir in your remaining salt, black pepper, water, soy sauce, rice wine, olive oil, and sesame oil. Whisk together and pour into pork mixture. Mix your filling until it becomes cohesive and your ingredients look evenly disrupted. Let stand at room temperature for 30 mins to allow the flavors to develop. This can be made 1 day ahead.

Make the Dough/Dumpling :

  1. In a large bowl, place flour and make a well in the middle. Pour just barely boiled water into the middle and mix with a wooden spoon. The hot water will help make your dough more pliable and easier to work with. Mix with a spoon until all the moisture has been incorporated. Your dough will still seem a little crumbly. Put your dough on a lightly floured surface, knead for 2-4 minutes until it becomes a smooth-ish round ball. Place in a ziplock bag and let rest at room temperature for at least 15 minutes and up to 2 hours.
  2. Once your dough has rested, take out of the ziplock bag and knead your dough again for 10 seconds. Divide the dough in half. Keep 1 half in the ziplock bag so it doesn't dry out.
  3. Roll out the other half into a 1" think rope. Divide the rope into 12 equal pieces for large dumplings or 18 for smaller dumplings.
  4. With a small rolling pin, roll out each piece into 3" discs. If the dough starts to stick just sprinkle some flour on your surface and the rolling pin.
  5. Place 1 Tbsp of filling (you can adjust based on the size of your wrappers) in the middle of the wrapper, fold in half to form a half-moon and pinch the edges to close. Repeat with each wrapper.
  6. Repeats steps 3-5 with the other half of dough. If you have leftover filling, save it because it's really delicious pan fried and with rice!
  7. Once all your dumplings have been made, you can either boil them or steam them. If you're going to boil, boil dumplings for 4-5 minutes until they float. If you're going to steam, line your steamers with cabbage leaves and arrange your dumplings on top and steam for 8-10 minutes. Tips on how to setup your bamboo steamer.
  8. Let your dumplings cool for a few minutes and then enjoy with some soy sauce and red chili flakes!