A week after I came back from KL for raya holidays, the family went on a dim sum craze over the weekend, almost everyone went for dim sum buffet! And at my favorite restaurants! Although I do have dumplings from time to time, from the dumpling place near J's house, it's incomparable. I guess when you've been in a new place for a while you sort of tolerate how the food is adjusted to the place (cost and availability wise) and you think it's good. But the fact that I just came back from KL, made me realise how the dumplings here is like 50% flour and %50 percent mixed meat, and they all taste the same.
So I started searching for recipes - to make my own. I tried negotiating with myself that: if I cant have Toh Yuen's dim sum, I would at least have something that taste better. To encourage myself, while I was doing my weekly grocery shopping at my favorite asian supermarket: Laguna , I bought the wonton and gyoza skin (difference between both is wonton skin have eggs, and gyoza skin is slightly thicker)
My all time favorite has always been the shomai. So I found this shomai recipe which doesnt seem too complex. The recipe however have some pork related ingredients, which I omit and substitute for other things (because I dont eat pork). And I add a few things which I thought will make it taste even better.I got the recipe from this blog called No-Recipe. I found the recipe doable, and they have a step-by-step instruction with photos.
In my version, the changes that I made was
- I substituted pork fat with olive oil, and potato starch with corn starch
- Omit the shaoxing wine and put more soy sauce and sesame oil
- Add some enoki mushrooms and glass noodles
I did, however made it too big, and I was so ful after 4 shomai. But it was delicious, taste almost like my favorite one from Toh Yuen.
Following my earlier success, I decided to try again, this time Prawn and Shallot Wontons. For the filling, I basically used similar recipe as before, but I made a few changed to it.
Prawn and Shallot Wontons
Ingredients:
350g prawns, shelled and deveined
1 tsp salt
1 tsp olive oil
1 tsp peeled, grated fresh ginger
1 tsp sugar
1 tbsp soy sauce
1 tsp sesame oil
2 tsp cornstarch
4 shallot
3 dashes ground white pepper
1/2 beaten egg, for sealing wontons
1 tsp salt
1 tsp olive oil
1 tsp peeled, grated fresh ginger
1 tsp sugar
1 tbsp soy sauce
1 tsp sesame oil
2 tsp cornstarch
4 shallot
3 dashes ground white pepper
1/2 beaten egg, for sealing wontons
Method:
Coarsely chop the shrimp into pieces (not too small) and mix well with the rest of the ingredients. Set aside. Fill each wonton skin with about 1 heaping teaspoon of the filling and seal the wonton skin with the beaten egg.
Steam the wontons in steamer for 7-9 mins or you can boil them till they float. Serve hot with soy sauce or ginger vinegar dipping sauce.
Sesame Soy Dipping Sauce
Ingredients:
2 teaspoons sesame seeds
4 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon chopped scallion
4 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon chopped scallion
Method:
Mix the above ingredients and set aside.
People have been asking me if it's difficult - making your own dumplings. But I've been told what's easy for me might be hard, and I dare not put a scale to it. It's a bit tedious, but for me the tedious part is just the folding. Personally I think it's worth it.
- 6:26 AM
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