This month, I decided I was going to make one of my favourite dim sum dishes, Steamed Spareribs and I was excited about the way it turned out! It was fall off the bone tender, and still juicy and delicious! Ingredients: 1 lb spareribs 1 tbsp black bean sauce (or fermented black beans smashed) 1 tbsp tapioca starch 1 tsp white pepper 1 tbsp cooking wine 1 tsp salt 1-2 cloves minced garlic First, start by rinsing and drying your meat. I don't know if it is necessary, but it's a habit that I have for pork that I bring home from the store. Once you got the meat cleaned and dried, I put it in a steam proof dish where I will get the spare ribs marinated in.
Something a little different from the usual things I make, we made Har Gow from scratch! It tasted good but definitely doesn't have the normal har gow look.
I've been trying to make some more homemade dim sum, and this time we're in the kitchen making some Shu Mai, and I like using pork. You can substitute with chicken, or a mixture with shrimp as well. Today, we're making all pork shu mai! This recipe makes about 20 shu mai, which is 2 large steamer baskets full. Dough Ingredients: 1 cup All Purpose Flour 1/2 tsp salt 1 large egg 1/4 cup cold water Filling Ingredients: 1/2lb ground pork 2 black shittake mushrooms 1/2 tbsp ginger 1/2 tbsp green onion (whites) 1/4 tsp seasame oil 1/2 tsp white pepper 1 tsp soy sauce 1/2 tbsp corn starch First, we'll make our dough for the skin of the shu mai. I'm using wonton skins. Since I earned a stand mixer, I will use it as much as possible from now on! So, in the stand mixer, I put all the dry ingredients in it and mix it briefly. Then, put the egg in and try to get it into a nice dough.