Ethnic – Chinese

Chinese Pearl Balls

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A little complicated, but a hit for that Chinese New Year’s Dinner!

Ingredients:

  • 1 c glutinous rice (sticky rice)
  • 2 pieces dried shitake mushrooms
  • 1 lb ground pork (For moist meatballs, use ground pork with about higher percent of fat.)
  • ¼ c water chestnuts, finely chopped
  • 1 thumb-size ginger, peeled and minced
  • 2 green onions, ends trimmed and chopped
  • 2 cloves garlic, peeled and minced
  • 1 Tab soy sauce
  • 1 Tab Mirin  (Chinese cooking wine)
  • 1 tsp sesame oil
  • 1 egg, beaten
  • ½ tsp salt
  • ¼ tsp pepper

Dipping Sauce

  • Soy sauce to taste
  • Chili sauce to taste

Directions:

  1. In a bowl, combine glutinous rice and enough water to cover.
  2. Soak for at at least 6 hours or overnight for best results.
  3. In a colander, drain well and transfer into a wide plate.
  4. In a small bowl with warm water, soak shitake mushrooms until softened.
  5. Using hands, squeeze liquid.
  6. Mince.
  7. In a bowl, combine ground pork, water chestnuts, mushrooms, ginger, green onions, garlic, soy sauce, wine, sesame oil, egg, salt and pepper.
  8. Gently stir to combine.
  9. Form meat mixture into balls of about 1-inch diameter.  If meat mixture is too soft to shape or roll in rice, freeze for about 10 to 15 minutes to firm up.
  10. Gently roll each ball in rice to fully coat, pressing rice onto meat.
  11.  Line a steamer with wax paper or Chinese cabbage leaves.
  12. Arrange rice-coated meatballs in a single layer on steamer at about ½ inch apart.
  13. Steam for about 20 to 30 minutes or until rice and meat are cooked through.
  14. Serve with dipping sauce.

Serves:  Makes 2 dozens

Source: kawalingpinoy.com/chinese-pearl-balls

Authentic Chinese Steamed Fish

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Steamed whole fish is a classic dish in Chinese home cooking. It uses very few ingredients to bring out the great flavor of fresh fish. The fresh ginger and green onion help eliminate any fishiness. The seasoned soy sauce adds a bit of sweet and savory umami to the dish. The fish is cooked with a steamer for the shortest amount of time, so that the finished meat is tender, silky and moist.

Ingredients:

  • 1 1/2 lb fresh, head-on sea bass (tilapia, flounder, or other small, thin fish with white flesh) scaled, gutted. (Select very fresh fish. If the fish is fresh, it will have clear eyes and metallic scales. It shouldn’t have a fishy or stinky smell.}
  • 1 and 1/2 pieces thumb sized ginger, 1 thumb sliced, 1/2 thumb julienned
  • 1 c chopped green onion 2.5 inches in length
  • 2 Tab Shaoxing (rice) wine (or pale dry sherry)
  • 2 tsp sesame oil
  • 1 Tab peanut oil (or vegetable oil)
  • 2 dried chili peppers
  • 1/2 tsp Sichuan peppercorn
  • 2 Tab seasoned soy sauce for seafood (you can use one part of regular soy sauce plus one part oyster sauce instead.)

Directions:

  1. Before cooking, make sure you have a plate and a skillet (or a wok) that are large enough to hold the fish. If not, you should cut the fish in two such that each piece is half the original length, so it can fit into the skillet.
  2. Wash the fish and  dry the fish thoroughly.
  3. Place a quarter of the green onions on the plate. The green onions will hold the fish so it won’t stick to the plate when cooked.
  4. Stuff ginger slices and a quarter of the green onions (white part) into the cavity of the fish.
  5. Rub both sides of the fish with sesame oil.
  6. Cover the fish with another quarter of the green onions.
  7. Pour Shaoxing wine over the fish.
  8. In a large, deep skillet (or steamer or wok), add half an inch of water and place a steaming basket (or flat bottomed strainer) upside down in the middle. If you don’t have steaming basket, place a pair of wooden chopstick, 4 inches apart, onto the bottom of a skillet as “feet” to hold the plate. You only need something to hold the plate off the bottom of the skillet and to make sure the water won’t spill onto the plate when steaming the fish.
  9. Cover and bring water to a boil over high heat.  Keep the heat as high as possible, so the fish will be cooked in the shortest amount of time.
  10. Carefully place the plate holding the fish onto the steaming basket.
  11. Cover and steam over high heat for 5 to 8 minutes, until you can easily pull the flesh from the bone with a pair of chopsticks or a fork.  Check the doneness of the fish after 5 minutes.
  12. Stop heat immediately when fish is done.
  13. Carefully use a spatula to transfer the fish to another large plate.
  14. Use chopsticks to remove the ginger and green onion from inside and above the fish, and discard the used ginger and onion.
  15. Spread the remaining ginger strips and green onions on top of the fish and set aside.
  16. While fish is steaming prepare hot oil and seasoned soy sauce.
  17. In a wok or small skillet, heat oil over medium high heat.
  18. When the oil is warm, break chili peppers and add them, with the Sichuan peppercorns, into the oil.
  19. Stir with a spatula until fragrant, about 40 seconds.
  20. Turn to lowest heat, carefully scoop out the chili pepper and peppercorn, and discard them.
  21. Immediately drizzle the hot oil over the fish. You should hear the sizzling of the oil when it touches the fish.
  22. Immediately pour the seasoned soy sauce onto the fish.
  23. Serve warm. The fish won’t hold sauce very well, so make sure you dip the fish meat into the sauce from the plate when eating.

Serves:  2

Source:  Omnivore’s Cookbook

 

Wonton Primer

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Wontons are Chinese in origin.  They have become international in use.

A wonton skin is just a very thin sheath of dough that envelopes the dumpling filling! Wonton wrappers are made like Italian pasta, only with less egg and lots of cornstarch to promote stretch-ability and a delicate, thin finish. Wonton wrappers (also called skins) are square shape and roughly 3-inches wide. They are not round dumpling wrappers that you’d use for pot stickers or steamed siu mai.

Wonton skins come in different thicknesses – thin, medium, and thick. Then there’s also super thin Hong Kong-style and eggless Shanghai-style skins that are pure white. Thick wonton skins produce an overly doughy result that can overwhelm the filling. Eggless wonton skins are great for vegans but lack a bit of richness. Supermarket brands are in the main, medium-thin. You won’t have a choice so trust your market.  Aim for skins with egg and no food coloring. Read the label. Frozen eggs are better than no egg at all. Manufactures add food coloring to mimic the use of real eggs. After determining the wonton skins thickness, run your fingers on the stack and if they fall nicely like a ream of paper, they they’re fresh and supple. If they don’t move, look at the corner: Can you make out each wrapper’s edge? If they are smashed together and damp looking, you don’t want that package.

One package can have 40 to 50 wrappers.  Unused wontons wrappers can be refrigerated for about 1 week, or frozen for up to 1 month.  You can also freeze shaped wontons. Once filled, set the uncooked wonton on a baking sheet lined with parchment paper and sprinkled with cornstarch or flour. Slide it into the freezer and once the wontons are hard, transfer them to an airtight container and keep for up to 1 month. Partially thaw the wontons before cooking them in broth. Fried wontons are best done with freshly shaped wontons (which you can keep chilled for hours before cooking).

How to shape wontons.

  1. Place a wonton wrapper on your hand.
  2. Place a teaspoon of the filling in the center of the wrapper. Start with a small amount so it’s easier to work with.
  3. Use your finger to moisten the edges of the wrapper with water.
  4. When the edges have been moistened, fold the wrapper in half to create a rectangular shape, pressing any air that might be trapped around the filling.
  5. Fold the sides inward so that they overlap.
  6. Wet the portion where the sides meet.
  7. Pinch to close and seal.
  8. Now you have a cute little wonton!
  9. Place the finished wontons on a baking sheet lined with parchment paper.
  10. Cover with plastic to keep them moist as you continue with the remaining fillings and wrappers.

There are many traditional “folds” for wonton wrappers, many based on the contents of the wrapper.  Dim Sum, a wonderful Chinese delicacy, seems to have an endless assortment.

Source: Andrea Nguyen, Viet World Kitchen,  Namiko Chen , Just One Cookbook

Sweet and Sour Sauce

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I took a dim sum class in Adult Ed back in the 70’s (They had fun courses back then!) Wei-ling Louie was the instructor and we made many wonderful Chinese dishes.

Ingredients:

  • 1/2 c sugar
  • 1/4 c vinegar
  • 1/4 tsp salt
  • 2 tsp soy sauce
  • 1/4 c catsup
  • 2 Tab cornstarch
  • 1 c water

Directions:

  1. In a sauce pan combine sugar and cornstarch.
  2. Add rest of ingredients and cook over medium heat until bubbly and thickened.
  3. Serve with won ton strips or dim sum.

Serves: about 1 1/2 cups.

Source: Wei-ling Louie

Cha Siew Bow – Pork Buns

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Wei-Ling Louie’s dim sum class was delicious.  This is somewhat difficult and time consuming – but oh so GOOD!  The Barbecued Pork and Barbecued Pork Filling are on the blog.

Ingredients:

  • 1 pkg dry yeast
  • 1  1/4 c water
  • 1 c milk
  • 3/4 c sugar
  • 1/3 c shortening
  • 6 c flour
  • barbecued pork filling

Directions:

  1. Heat water, milk, sugar and shortening until just barely melted (110° – 115°.
  2. Mix 3 cups flour with yeast.
  3. Add liquid mixture and mix well.
  4. Gradually add remaining flour.
  5. Knead dough until smooth and elastic (10 – 15 minutes).
  6. Divide dough into 24 equal pieces.
  7. Flatten each piece into a circular shape,, thinner at the edges.
  8. Place about 1 1/2 – 2 Tab of filling in the center.
  9. Gather up the sides around the filling and twist or pinch to seal.
  10. Place on a 2 inch square of wax paper, twisted side down.
  11. Cover with a clean towel and let rise in a warm place until the dough springs back slowly when poked gently (45 – 60 minutes).
  12. Steam buns for 10 minutes. (Or buns may be baked at 350° for 15 – 20 minutes or until golden brown after brushing the buns with a mixture of beaten egg, 1 tsp water and 1 tsp sugar)

Serves:  Makes 24 dumplings

Source:  Wei-ling Louie

 

Barbecued Pork Filling

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This is to fill the Cha Siew Bow (Chinese Pork Buns – dumplings)

Ingredients:

  • 4 c barbecued pork, finely diced
  • 2 green onions, finely diced
  • 2 tsp Hoisin sauce
  • 2 tsp sherry
  • 1 Tab oyster sauce
  • 1 tsp sugar
  • 1 tsp light soy sauce
  • 1 1/2 Tav cornstarch
  • 1 1/2 c chicken stock
  • 1 Tab oil

Directions:

  1. Heat wok or skillet.
  2. Add oil and stir fry diced pork and green onions for about one minute.
  3. Add the rest of the ingredients and cook until sauce thickens and bubbles.
  4. Cool thoroughly.

Serves:  Enough for 24 Cha Siew Bow

Source:  Wei-ling Louie

Barbecued Pork

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This is used for the filling for Cha Siew Bow, a dim sum.

Ingredients:

  • 2 lbs boneless lean porkbut or loin
  • 1 garlic clove, minced
  • 1 1/4″ slice of ginger, minced
  • 2 tsp sugar
  • 1 tsp salt
  • 2 tsp sherry
  • 2 Tab honey
  • 1/2 tsp five spice
  • 2 Tab catsup
  • 3 Tab light soy sauce
  • 2 Tab Hoisin sauce
  • 1/2 tsp red food coloring

Directions:

  1. Cut pork into strips about 6″x 2″.
  2. Combine together the rest of the ingredients.
  3. Pour over meat to marinate for at least 3 hours or overnight.
  4. Remove meate from marinade.
  5. Hang meat from oven shelf with drapery hooks or bent paper clips.
  6. Roast over a pan of water at 350° for 60 – 75 minutes.
  7. Baste frequently with marinade and meat dripping.
  8. Turn meat every 15 – 20 minutes.
  9. Store in refrigerator

Serves: Enough for 24 Cha Siew Bow

Source:  Wei-ling Louie

Sui Mai – Steamed Meat Dumplings

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More dim sum from Wei-ling Louie.  You will need a steamer for these.

Ingredients:

  • 1 pkg round won ton skins
  • 1 lb lean ground pork (better if finely chopped)
  • 3 – 4 dried mushrooms, soaked and minced
  • 1 green onion, minced
  • 1/4 c water chestnuts, minced (5-6)
  • 1/4 c bamboo shoots
  • 2 stalks Napa cabbage, minced
  • 1 tsp ginger root, minced
  • 1 Tab sherry
  • 3 Tab light Chinese soy sauce
  • 1/2 tsp salt
  • 1 1/2 Tab corn starch
  • 1 egg, beaten

Directions:

  1. Combine all ingredients except the won ton skins and mix thoroughly.
  2. Place about 1 tablespoon of filling in the center of one won ton skin and gather the sides of the skin around the filling – sort of pleating.
  3. Squeeze the middle gently to make sure the skin fits firmly against the filling.
  4. Flatten the bottom slightly so that it stands upright.
  5. The open top can be decorated with a carrot flower.
  6. Steam in steamer for 25 minutes.

Serves:  Probably make about 24 – 30.

Source:  Wei-ling Louie