How to make Dim Sum at home

Dim Sum is a Chinese meal consisting of dumplings and other dishes served from rolling steam carts. It is a morning tradition generally ending in the early afternoon. One often sees older diners lingering over their morning paper, gossiping and laughing as they share basket after basket of savory treats.

The name "dim sum" is often translated as "taste of the heart"; literally it translates as "touch the heart." This warm happy feeling is carried on the steam of the rolling carts and the laughter and chatter of the diners. In Boston, we're lucky to have a well-established Chinatown with many tempting Dim Sum options. http://leatherdistrictgourmet.blogspot.com/2007/01/vessel-holds-key-to-dim-sums-mysteries.html#links%22%3Eleather%20district%20gourmet%3C/a%3E" mce_href="<a mce_thref="http://leatherdistrictgourmet.blogspot.com/2007/01/vessel-holds-key-to-dim-sums-mysteries.html#links">leather district gourmet</a>">Hei La Moon (on Beach Street) is my favorite dim sum restaurant.

Here is a simple dumpling you can make at home. Once you've mastered the basic technique, you can change the filling, change the wrapper and alter the folds to create a variety of treats. 

If you have a pasta pot with a steamer insert, this works well. If you're near a Chinatown or other restaurant supply store, you could pick up a bamboo steamer basket for full effect.  

Basic Chinese style dumpling mix:

For pork dumplings start with:

• 1 lb of ground pork
• 1/2 lb of nappa cabbage or leek (steamed or boiled, chopped, press out water)
• 1/2 C scallion
• 2 TBSP or more minced fresh ginger
• 2 TBSP minced fresh garlic

Mix together: 1 TBSP of wine (Chinese Shiaoxing wine or sake) with 3 TBSP soy sauce, 1 tsp salt, 3 TBSP sesame oil. Add to ingredients above. Cornstarch or egg white may be added to bind if it seems loose.

You will also need the wrappers. These can be purchased in most Asian grocery stores. Many conventional grocery stores now carry them as well. 

Make a "paste" of cornstarch and water. You'll use just a bit of this to seal your dumplings. 

How to fold dumpling using round wrappers:

1. Hold the wrapper in your left hand.
2. Place about a half TBSP of filling in the center of the wrapper.
3. Fold into half moon shape.
4. Using your right index finger and thumb make a fold with the top half, sealing it to the bottom with a dab of cornstarch "paste". 
5.  Pleat three or four times and you've got a dumpling.

If using square wrappers:

1. Place the filling in the middle, as above.
2. Fold into triangle.
3. Seal edges with cornstarch "paste".
4. Bring far corners together and seal with cornstarch paste.
5. This will give you a classic "won ton" shape. 

To Cook the dumplings:

1. Bring water to boil. I like to add a slice of fresh ginger to it. 
2. Line the steamer basket with several leaves of nappa cabbage.
3. Drizzle sesame oil lightly over leaves.
4. Place dumplings on cabbage with space between.
5. Place lid on pot. 
6. Steam for approximately 8-10 minutes.

Dumplings may also be boiled or pan-fried. To make traditional Japanese style gyoza we pan fry (in a TBSP or so of hot oil) then add about 1/2 C of water to the pan and cover.  They're cooked when the water evaporates.

Dipping sauce:

You can get pretty creative with the sauce. To a small dish of soy sauce you can add any of the following to taste:

• Vinegar
• Sugar
• Sesame oil
• Chopped scallion or red chiles
• Chili sauce

Don't worry about funny looking dumplings that are sure to be the result of your first attempts. We all have to start somewhere and even the mistakes are delicious.