Dim Sum (Scallion Pancakes, Chinese Potstickers & Dipping Sauce)

So Hong Kong is known for it’s famous Dim Sum services, a unique style of buffet like eating, but where the food comes to you, rather than you to it! Like the Spanish Tapas, Dim Sum is a style of Cantonese dumpling prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates. During a Dim Sum service, carts are wheeled around the restaurant filled with little bamboo steam baskets, each containing a new and wonderful dish. All in all, there may be dozens of different types of dishes served, on carts pushed by wait staff around the restaurant for diners to choose from. For today’s entry, I’ve chosen two dishes, a Scallion Pancake and a Vegetarian Potsticker, along with a dipping sauce that would go great with either. These recipes will serve 4-6 people, as part of a larger meal. I hope you enjoy!

Scallion Pancakes

Ingredients:

1 ¾ cups all-purpose flour
¾ cup self-rising flour
1 cup boiling water
2 teaspoons vegetable oil or sesame oil
2 scallions/green onions, washed and thinly sliced*
a bit of oil to brush on pancakes
a bit of salt to sprinkle on pancakes during frying

* Click here to learn how to clean scallions/green onions.

Directions:

Combine the flours in a large bowl. Stir in the vegetable oil/sesame oil. Pour in half the boiling water into the flour and begin stirring immediately, then use your hands to combine into a dough. Add the remaining boiling water as needed. Cover the dough and let it rest for 2 hours.

While the dough is resting, wash and dice the spring onions. Turn the dough out onto a lightly floured surface, knead briefly, then cut into thirds and continue kneading until the dough is smooth and elastic.

Roll each of the three sections of dough out into a flat piece approximately ½ cm or ¼ inch thick. Brush the pancake with a bit of oil, and sprinkle with spring onion pieces. Roll up the pancake and cut into 7 – 8 pieces. Use the palm of your hand to flatten each piece. Stack the flattened pieces on top of each other, and then roll out again, to make one whole pancake again. Heat a bit of oil in a large skillet. Shallow fry the pancakes until both sides are golden brown, being sure to sprinkle with a bit of salt during frying.

While cooking, press down on the centre with a spatula to make sure the pancake cooks. Serve whole or cut into wedges. Serve plain or with soy sauce or another dipping sauce if desired.

PotstickersChinese Potstickers

Ingredients:

½ pound firm tofu
½ cup finely shredded carrot
½ cup finely chopped bok choy*
¼ cup finely chopped water chestnuts
¼ cup finely chopped bamboo shoots
¼ cup finely chopped garlic chives*
2 cloves garlic, peeled and minced
1 tablespoon dark soy sauce
½ teaspoon sesame oil
¼ teaspoon salt
1 package potsticker or gyoza wrappers (in a pinch, wonton wrappers will suffice)
2 tablespoons oil for frying the dumplings

* Click here to learn how to clean bok choy and chives.

Directions:

Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings (except the wrappers and the oil used for frying).

Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper. Place a heaping teaspoon of filling in the middle of the wrapper. Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).

Heat 2 tablespoons oil in a large skillet or wok. When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add ½ cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.

Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.

Dipping SaucePot Sticker Dipping Sauce

Ingredients:

½ cup soy sauce
2 teaspoons sesame oil
2 tablespoons rice vinegar
4 teaspoons fresh ginger, minced or grated
1-2 small chilies, finely sliced (optional)
1 teaspoon fresh garlic, minced or grated
2 green onions/scallions, sliced thin*

* Click here to learn how to clean green onions/scallions.

Directions:

Combine all the ingredients. For best results, prepare ahead of time to allow the flavors to blend. Store in a sealed container in the refrigerator until ready to use. (Use within 3 to 4 days). Serve with potstickers.

Asparagus and Brie Tartlets

Asparagus & Brie TartletsThis is lovely as an hors d’oeuvre, or two per person as an appetizer. You can par-bake the wonton wrappers ahead of time, just make sure to weigh them down with something so that you retain the cup shape. I suggest dried beans or pie weights. This recipe will make 12 tartlets, but can easily be doubled. You can even make this into one large tart by layering the wrappers on the bottom of a tart pan, and then just topping with all of the filling and brie. I would suggest slightly cooking the tart first though, before adding the filling, so that it can crisp up a bit.

Ingredients:

24 wonton wrappers, thawed
2 ½ tablespoons butter, divided
24 asparagus spears, cut into 1” lengths (about 2 bunches)*
1 shallot, diced*
¼ cup white wine or vegetable broth
1 tablespoon sherry vinegar or white balsamic vinegar
4 oz. (120g) brie, sliced into 12 pieces/wedges
salt and pepper, to taste

* Click here to learn how to check these vegetables.

Directions:

Preheat oven to 375 degrees. Melt about 1 ½ tablespoons of butter in a microwave or small saucepan. Brush each wonton wrapper with the melted butter and press two wrappers into each mould of a muffin tin. When placing the wrappers I find it easier to align them first out of the tin, then press them in. You should have one wrapper square in front of you, with the flat edge facing you, and then another wrapper on top, but turned 90 degrees, so that the point is in front of you.

In a saucepan, melt remaining butter on medium heat and cook asparagus for 2 minutes. Remove the asparagus with a fork or slotted spoon to keep the melted butter in the pan. In the same saucepan, cook the shallot for about 2 minutes. Add the white wine, and let it simmer until it has reduced by half. Add vinegar and reduce once again by half.

Pour the shallot/wine/vinegar mixture over the asparagus and season with salt and pepper. Divide asparagus and Brie among the muffin moulds lined with wonton wrappers. Bake on the bottom oven rack for 15 minutes or until wonton wrappers are golden brown. Serve warm.

Salmon & Brown Rice Potstickers

Salmon & Rice PotstickersRice is nice! And this recipe makes a great appetizer, or if you’re like me, and get addicted, can easily wind up making a meal out of them! In this recipe I’ve called for Salmon, but you can easily substitute with a different fish, or different protein all together. They would be equally as good with chicken or tofu. This recipe will make about 24 potstickers.

Ingredients:

¾ cup of long grain brown rice, fully cooked
1 package wonton wrappers
¾ pound salmon (or other protein)
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon Worcestershire sauce**
1 cup fresh parsley leaves, loosely packed*
3 cloves of garlic, finely chopped
1-2 tablespoons of ginger, finely chopped
½ tsp black pepper or chili flakes (optional)
½ cup grated carrots
½ cup minced water chestnuts
2 tablespoons vegetable oil for cooking
water, for steaming the potstickers
garnish: toasted sesame seeds and sliced green onions*

* Click here to learn how to properly clean fresh parsley and green onions.
** If using meat instead of fish or tofu, please click here to learn about the use of Worcestershire Sauce with meat products.

Directions:

Add salmon, oil, sugar, Worcestershire sauce, parsley, garlic, ginger and pepper or chili flakes into food processor and pulse to make a chunky paste. In a bowl, mix together the salmon paste, carrots, water chestnuts and cooked rice. Fill the wonton wrappers as directed on package sealing the edge with a dab of water on your finger.

If you’re not making the potstickers right away, refrigerate or freeze them on a baking sheet lined with parchment until ready to use.

Heat a small amount of oil in a sauté pan, and lightly brown filled potstickers on one side. Flip, and add water to cover bottom of pan. Cover and steam about 4-5 minutes. Top with sesame seeds and green onion and serve with your favourite dipping sauce.