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Dim Sum Bun FillingsBBQ Pork Dim Sum FillingIngredients:1 " piece green ginger 1 clove garlic 2 tbsp. oil 1/2 cup water 1 tbsp. hoi sin sauce 1 tbsp. oyster sauce 1 tbsp. soya sauce 1/2 tsp. sesame oil 3 tsp. cornstarch 4 shallots or spring onions 8 oz Chinese barbecued pork
Method:Place peeled and grated ginger, crushed garlic and oil in frying pan, saute gently for one minute. Add hoi sin sauce, oyster sauce, soya sauce and sesame oil, simmer for two minutes, stirring constantly. Add combined water and cornstarch, stir until sauce boils; reduce heat, simmer uncovered for two minutes. Add very finely chopped pork, stir until combined. Remove pan from heat, add finely chopped shallots, stir until combined. Allow pork mixture to become completely cold. Take each ball of dough and roll out on floured surface to a 4 " circle. Brush edge lightly with water. Place one round of dough in palm of hand. Put one tablespoon of filling in centre of round. Press edges of dough together. Take the two ends of the bun, bring them up over the pinched edge and twist together firmly. Cut 12 pieces of wax paper into 5 " squares. Brush one side lightly with oil. Place a bun upside down, so the smooth rounded side is uppermost, on each oiled piece of wax paper. Freeze at this point, if freezing. Remove and thaw to cook. Choose a saucepan slightly smaller than the diameter of the steamer you are going to use. Fill saucepan about one-third full of water, bring to boil. Arrange buns on paper in single layer in steamer. If using steamer with two or three racks, fill remaining racks in same way. Place on top of first rack. Put lid on top. Steam over gently boiling water for 20 minutes. There is no need to change position of racks during cooking time.
Japanese Sweet Bean Paste (Anko) FillingIngredients:300gms red beans 300gms sugar 1/2 teaspoon salt
Method:Rinse the beans in a colander. Place them in a large bowl with plenty of water to cover the beans. Let them soak for 3 to 8 hours. Drain and place the beans in a deep pot with plenty of water to cover the beans. Bring it to a boil. You will see a lot of foam forming on the surface. Placing the beans in a colander, rinse them well to remove any foam. Clean the pot and fill with fresh water. Place the beans back in the put and again, bring to boil. Again, place the beans in a colander, and rinse again. This time after rinsing the beans, add about a litre of water and bring to a boil again. Reduce the heat to low and simmer, covered for about 2 hours, stirring occasionally, or until the beans become very tender. Add a little water as necessary. Stir more frequently toward the end. When the beans are completely soft, add sugar and 1/2 teaspoon salt. Simmer at low without a lid, stirring very frequently until the mixture becomes thick and paste-like. If you can see the bottom of the pot when you scrape with a wooden spatula, it is ready to remove from heat. Paste will become firmer as it cools. Keep it in the refrigerator overnight.
Chicken And Chives FillingIngredients:Chicken Marinade: 1/4 lb. chicken, ground or finely chopped 1 tablespoon cornstarch 1 tablespoon white wine or sherry 1 clove garlic, finely chopped Pinch of salt and Prawn Marinade: 8 prawns, finely chopped 1 teaspoon cornstarch 1 tablespoon white wine or sherry 1 clove garlic, finely chopped Pinch of salt Other Ingredients: 1/4 lb chives 1 clove garlic, finely chopped 1 tablespoon Hoisin sauce 1 teaspoon blackbean 1 teaspoon garlic sauce
Method:Mix the Chicken Marinade ingredients in one bowl. Mix the Prawn Marinade ingredients in another bowl. Saute the Chicken Marinade ingredients, and set aside. Saute the Prawn Marinade ingredients, and set aside. Saute finely chopped chives with the finely chopped clove of garlic, 1 tablespoon of Hoisin Sauce, 1 teaspoon each of blackbean sauce and garlic sauce. Add Chicken and Prawn mixtures. Allow to cool. Take each ball of dough and roll out on floured surface to a 4 " circle. Brush edge lightly with water. Place one round of dough in palm of hand. Put one tablespoon of filling in centre of round. Press edges of dough together. Take the two ends of the bun, bring them up over the pinched edge and twist together firmly. Cut 12 pieces of wax paper into 5 " squares. Brush one side lightly with oil. Place a bun upside down, so the smooth rounded side is uppermost, on each oiled piece of wax paper. Freeze at this point, if freezing. Remove and thaw to cook. Choose a saucepan slightly smaller than the diameter of the steamer you are going to use. Fill saucepan about one-third full of water, bring to boil. Arrange buns on paper in single layer in steamer. If using steamer with two or three racks, fill remaining racks in same way. Place on top of first rack. Put lid on top. Steam over gently boiling water for 20 minutes. There is no need to change position of racks during cooking time.
Pork With Hoisin And Five Spice PowderIngredients:1 1/2 pounds pork tenderloin 2 cloves garlic, crushed 2 tablespoons Chinese rice wine or dry sherry 2 tablespoons hoisin sauce 2 tablespoons ketchup 1 1/2 tablespoons soy sauce 1 tablespoon liquid honey 2 teaspoons brown sugar 1/4 teaspoon five-spice powder
Method:Cut the pork into strips approximately 2 inches wide and 5 inches long. In a medium bowl, whisk together the rice wine or sherry, hoisin sauce, ketchup, soy sauce, liquid honey, brown sugar, crushed garlic and five-spice powder. Place the pork in a shallow glass baking dish. Pour the marinade over. Marinate the pork in the refrigerator, covered, for 3 hours. Remove the pork from the dish. Reserve the marinade. Preheat the oven 220°C. Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven. Place the pork on a rack above the water. Roast until golden brown, brushing 2 or 3 times with the reserved marinade (about 30 minutes total). Remove and cool. When the pork is cool enough to handle, cut across the grain into pieces 1/4-inch thick. Take each ball of dough and roll out on floured surface to a 4 " circle. Brush edge lightly with water. Place one round of dough in palm of hand. Put one tablespoon of filling in centre of round. Press edges of dough together. Take the two ends of the bun, bring them up over the pinched edge and twist together firmly. Cut 12 pieces of wax paper into 5 " squares. Brush one side lightly with oil. Place a bun upside down, so the smooth rounded side is uppermost, on each oiled piece of wax paper. Freeze at this point, if freezing. Remove and thaw to cook. Choose a saucepan slightly smaller than the diameter of the steamer you are going to use. Fill saucepan about one-third full of water, bring to boil. Arrange buns on paper in single layer in steamer. If using steamer with two or three racks, fill remaining racks in same way. Place on top of first rack. Put lid on top. Steam over gently boiling water for 20 minutes. There is no need to change position of racks during cooking time.
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