Dim Sum: Har Gow 蝦餃

This is my fourth attempt at trying to make my favorite dim sum: Har Gow, which is a traditional type of steamed dumpling served during dim sum, the Chinese equivalent of brunch but without the alcohol. It’s widely known that this dish is the ONE that dim sum chefs are judged on because it’s the epitome of dim sum. Whenever I try a new dim sum spot, I do indeed judge everything about the restaurant on their quality of har gow.

There are so many recipes and resources available yet none of them are foolproof nor tested out to yield perfect results. I have been trying to get the dough recipe down to perfection and for the previous three times, I have failed due to the dough. The filling is easy; it’s basically just shrimp and you can add in bamboo shoots or water chestnuts or something else to give it some texture.

I’m not that skilled yet in rolling dough into perfect circles so I used a ring mold to cut out 3½-inch circles.

DSCN2592

Makes approximately 20 dumplings.

For the Filling

  • 3 water chestnuts
  • 1 lb shrimp
  • 1-inch ginger, microplaned
  • 2 tsp sugar
  • Pinch of salt
  • 2 tsp soy sauce
  • 2 tsp oyster sauce
  • 1 tsp ground white pepper
  • 2 tsp sesame oil

Peel and finely mince the water chestnuts into little cubes.

Peel and de-vien the shrimp. Then using the side of your knife, smash the shrimp and roughly chop them. Place them into a mixing bowl. Add all other ingredients except for water chestnuts. Thoroughly mix shrimp until it gets sticky, add the water chestnuts just to combine, and place in refrigerator until ready to use.

For the Dough

  • 1 cup wheat starch
  • ½ cup tapioca starch
  • 6 TBS/3 oz. boiling water
  • 1 TBS oil

In a mixing bowl, add the two starches and using a spoon, stir starches while slowly adding the boiling water. Continue to stir until the mixture has turned translucent. Add the oil next and continue to stir. While the dough is still hot but cool enough to handle, knead the dough for a few minutes until it becomes a smooth dough ball. Cover the dough with a damp paper towel while you set up your steamer.

I noticed that my bamboo steamer just barely fits into my rice cooker so I steamed them that way since I have two bamboo steamers so I could fit 12 dumplings per steam, instead of using the steamer rack that comes with the rice cooker.

TO ASSEMBLE

Roll dough into a long cylinder and either cut or tear off little 1-inch pieces and roll them into 3½-inch (diameter) circles. Place a little filling in the center and wrap dumplings. It’s difficult to explain how to wrap them and there are several ways to close dumplings. Do what works best for you or YouTube it.

Make sure that dumplings have an inch of expanding space during the cooking process. Steam for 10 minutes and serve with soy and chili sauces.

Grilled Shrimp in Thai Curry Peanut Sauce with Cilantro and Lime

I held a rooftop party yesterday and this was one of the things on the menu. I’m amazed at how well the sauce came out. It was so good that I was drinking it.

Yields 1 quart sauce.

shrimp[100% organic, shrimp from Thailand]

For the Shrimp

  • 1 lb shrimp, peeled with tail intact, deveined
  • ½ cup unsweetened coconut milk
  • 1 clove garlic, minced
  • ½ TBS ground tumeric
  • ½ TBS fish sauce
  • 1 tsp red curry paste
  • 1 tsp ground coriander
  • ½ tsp sugar
  • ¼ tsp dried ginger

In a large bowl, combine all ingredients except for the shrimp and mix well. Stir the shrimp in, cover, and marinate overnight in the refrigerator.

Grill/sauté/bake the shrimp until cooked through then skewer shrimp.

For the Peanut Sauce

  • 3 cups unsweetened coconut milk
  • 2 TBS Thai red curry paste
  • ½ cup (fresh) peanut paste
  • 1 tsp honey
  • 2 TBS soy sauce
  • 1 TBS fish sauce
  • 1 lime, juiced
  • 2 TBS brown sugar

Heat the coconut milk in a pot over medium heat. Add the red curry and whisk thoroughly to blend the paste into the milk. Add the remaining ingredients and simmer until thickened, about 5 minutes.

Take the pot off the heat, and let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with the grilled shrimp.

For the Garnish

  • Fresh cilantro, picked
  • Roasted peanuts
  • Sprouts (not pictured)
  • Lime wedges

TO ASSEMBLE

Add the peanut sauce to the bottom of whatever you are using to serve, sprinkle and arrange the garnish ingredients. Place the shrimp skewer in the cup/glass and serve.

Citrus Marinaded Quail with Parsnip Purée, Arugula, Pea Leaves Salad, and Satsuma

This was the second course to my 5-course Friendsgiving party for 6 people.

I’m really happy the way this dish turned out. It’s EXACTLY how I pictured it!

Serves 6.

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[100% organic]

For the Citrus Marinade

  • 6 semi-boneless butterflied quail
  • 2 lemons, zested
  • 2 oranges, zested and juiced
  • 2 limes, zested and juiced
  • 1 TBS sesame oil
  • 3 TBS EVOO
  • 2 tsp honey
  • 3 TBS soy sauce
  • 4 garlic cloves, smashed
  • 1-inch ginger roots, peeled and finely minced
  • Pinch of salt

In a large bowl, mix together all marinading ingredients and add quail. Cover with plastic wrap and refrigerate overnight.

For the Parsnip Purée

  • 1 pound parsnips, peeled and cut into bite-sized pieces
  • 1 thyme sprig
  • 1 bay leaf
  • ½ cup heavy cream
  • ½ cup butter
  • EVOO, salt, and freshly ground black pepper to taste

Pre-heat oven to 350°F. Place parsnips along with thyme and bay leaf in a tray and season with EVOO, salt, and pepper. Cover with foil and roast for 40 minutes.

Remove parnips from tray and place in a bowl along with cream and butter. Smash with a fork and mix thoroughly. Adjust seasoning.

Keep warm before serving.

For the Quail

  • Marinaded quail
  • Leftover marinade, for basting
  • Canola oil
  • Salt and freshly grounded pepper

Remove quail from bowl and reserve mixture for basting.

In a hot pan, add canola oil and sear quail breast-side down on high heat. Turn heat to medium and be sure to press down. Flip quail after 5 minutes while basting continuously. Cook on the other side for 1-2 minutes and remove from pan. Rest quail before slicing.

For the Salad

  • 4 satsuma mandarins, peeled
  • 6 cups arugula
  • 6 cups pea leaves
  • Citrus Vinaigrette or other simple dressings (such as EVOO + lemon juice)
  • Salt

Peel satsumas, simply dress the greens before plating.

TO ASSEMBLE

Slice quail into 2 sections: wing & breast and leg. Spoon parsnip purée onto plate, place salad greens nicely and arrange quail along the plate.

Cucumber & Krab Salad

I was craving for imitation crab meat earlier this morning… why? I have no idea. I haven’t had it in years! So I made it for lunch and the craving was quelled.

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[100% organic]

For the Dressing

  • 3 TBS rice wine vinegar
  • 1 TBS sugar
  • 1 tsp soy sauce
  • 2 TBS dashi

In a small pot, melt ingredients together until sugar has dissolved. Take off heat and set aside to cool.

For the Salad

  • 2 Persian cucumbers
  • 1 TBS wakame
  • 4 krab sticks
  • White sesame seeds, toasted
  • Salt

Rehydrate wakame in some water to cover.

Peel cucumbers and then using a mandolin, slice into thin pieces. Sprinkle salt over sliced cucumbers and let it sit for 5 minutes. Rinse under running water and using your hands, squeeze out water. Then place in a bowl.

Shred krab sticks and place with the cucumbers. Add rehydrated wakame into the bowl and the dressing. Plate and sprinkle with toasted sesame seeds.

Seared Tuna over a Bed of Cucumber with Pickled Peanuts

This was the second course to my 2012 Thanksgiving dinner.

I could eat this non-stop and never get tired of it. I made the dressing and let it macerate overnight and it became very spicy actually – from ONE Thai chili pepper!!

[100% organic, wild tuna]

For the Peanut Pickle

  • ¼ cup sherry vinegar
  • ¼ cup rice wine vinegar
  • ¼ cup balsamic vinegar
  • ¼ cup soy sauce
  • ½ cup peanuts

In a pot, bring all the ingredients to a boil and take off heat. Let it steep at room temperature, until cool. Then place in refrigerator.

*Chef Jasmine Shimoda’s recipe.

For the Dressing

  • 4 limes, juiced
  • 1 tsp grated ginger
  • 1 Thai chili, thinly sliced
  • 1 Kaffir lime leaf, thinly sliced
  • 2 TBS baby lemongrass, finely minced
  • 1 tsp brown sugar
  • 1 TBS sesame oil

Mix everything together, infuse for 30 minutes, and set aside.

For the Tuna

  • ½ lb tuna
  • Salt & pepper

Season tuna with salt and pepper then sear for 10 seconds on each side.

For the Finish

  • ¼ cup cilantro, finely chopped
  • 1 cucumber

Peel the cucumber and using a mandolin, slice into ⅛-inch rounds.

TO ASSEMBLE

Cut the tuna into cubes/rectangles and put them onto the cucumber slices. Drizzle some dressing over tuna, top with pickled peanuts and chopped cilantro. Serve immediately.

Soba Noodles with Shimeji Mushrooms in Hollowed Cucumbers

You have no idea how happy I am to be posting on my blog again. I feel like I’m on a roll! Four posts today, two yesterday! June was an insane month and the last two weeks have been extra chaotic. My final exam went very well and I was very happy with the professional judges’ critiques.

It’s so hot in New York and the heat wave is intense. This is a nice refreshing bite-size (or two) party plate. It’s so simple to make too! Aren’t my plates just adorable?

[100% organic]

For the Mushrooms

  • 1 package shimeji mushrooms
  • 2 garlic cloves, crushed
  • 1 shallot, finely minced
  • Salt & freshly ground pepper
  • Olive oil

Roughly break apart the shimeji mushrooms into small florets/clumps.

In a sauté pan, heat olive oil and sauté the mushrooms briefly until they develop some color and add in the shallots and garlic. Reduce heat to low-medium and season with some salt and pepper. Cook for 1-2 minutes or until tender.

Remove from pan and set aside to cool. Discard garlic cloves.

For the Cucumbers & Noodles

  • 2 English cucumbers
  • 2 oz. soba noodles
  • 2 TBS rice vinegar
  • 2 TBS soy sauce
  • 1 TBS sesame oil
  • 2 scallions, finely sliced on the bias (green parts only)
  • White sesame seeds, as needed
  • Salt

Do not remove all the green skin of the cucumber; peel roughly around the cucumber. Cut cucumber into rounds around 1-1.5 inch thick. Using a melon baller, scoop out the seeds from the middle to create a “cup”. Be careful not to scoop too much and then creating a hole in the “cup”.

Bring a pot of water to a boil and cook the soba noodles according to the package instructions, usually 6-8 minutes. Drain and rinse the noodles under cold water, to stop the cooking process.

TO ASSEMBLE

Whisk the rice vinegar, soy sauce, and sesame oil in a small bowl. Pour half the sauce over the noodles and save the rest for later. Add the scallions and mushrooms to the noodles and gently toss to mix everything together.

Pack each cucumber cup with noodles and mushrooms, drizzle ¼ tsp of remaining sauce over each cup, and garnish with white sesame seeds.

Optional: mandolin carrots to use as a place mat for the cucumbers to sit on and to give some more color. (I totally forgot to do this!!!)

*I made this for my birthday get-together.

Mini Turkey Spring Rolls with Duo of Sauces

I wanted to try something new by using ground turkey and I still have been obsessed with making finger food/appetizers/amuse bouche/canapés. I have a lot of dumpling wrappers and I wasn’t in the mood to make pot-stickers so I decided to make spring rolls!! Because there is a deep fryer in my new apartment. OMG! How cool is that? I no longer need to make an oil bath in a saucepan to fry my things!

[100% organic]

For the Filling

  • 1 large carrot, julienned
  • 1 red bell pepper, small cubed
  • 2 garlic cloves, minced
  • 2 scallions, thinly sliced on the bias
  • ½ lb ground turkey
  • 3 TBS soy sauce
  • 1 tsp sesame oil
  • Olive oil
  • Salt and pepper

Peel the carrot and on a mandolin, julienne the carrot, then cut into 1-inch lengths and set aside. Remove the seeds from the bell pepper and cut them into small cubes (small macedoine).

In a sauté pan, heat some oil and sweat the carrots and bell peppers until tender. Season with some salt and pepper. Set aside.

In another sauté pan, heat some oil and sauté the ground turkey, making sure to break apart the clump of ground meat. Add the garlic, scallions, soy sauce, and sesame oil. Cook until almost done and then add in the carrots and bell peppers. Cook until meat is fully cooked and taste for seasoning and adjust.

Let the filling sit on a strainer to allow all the excess juices and oils to flow through, then cool on a sheet tray. The filling should not have too much moisture because that will make the spring rolls soggy.

*This can be made 1-2 days in advance and stored in a quart container.

For the Duo of Sauces

  • One 13.5 oz. can coconut milk
  • Sriracha
  • Peanut sauce
  • 1 TBS powdered sugar

Before mixing the coconut milk with the sauces, bring it to a simmer and stir in powdered sugar. Mix half of the coconut milk with sriracha and the other half with the peanut sauce.

For the Spring Rolls

  • Filling from above
  • 1 granny smith apple, tiny dice
  • 1 package of wonton wrappers
  • Oil for frying

Mix the apple into the filling and wrap the wonton wrappers into spring rolls using a teaspoon of the filling for each wrapper. Set aside on a dusted surface or on plastic wrap. You may use water or egg wash to close the wrappers. You may freeze these as well before frying.

When the oil reaches 375°F, fry spring rolls for 2-3 minutes, just so that it’s golden brown and hot in the center. Serve with the sauces.

*I made this for my birthday get-together.