DIY Dim Sum

Eating Dim Sum is awesome.  I love being able to try lots of different things in one meal.  Each dumpling has so much flavor and they are all so different.  Whenever I go to a dim sum place I do worry.  Most of the time it difficult to tell which dishes have meat in them.  Plus the ingredients aren't always the freshest.   So we decided to make our own.

Making dumplings is labor intensive but the reward is amazing.  Thankfully I put my husband to work, he is an excellent dumpling wrapper wrapperer!  We steamed our dim sum using a bamboo steamer we purchased at the Wok Shop in Chinatown.  If you have the space they are great.  Not only to steam dumplings but veggies, fish, etc. You can make only 1 of these dumplings, but I recommend trying all of them! We honestly couldn't decide which one was our favorite we loved all three.

When making all three, prep all three mixes to be put into the dumpling wrappers, and wrap all at once.

Enjoy!

Cabbage and Carrot Dumpling

2 Tbsp coconut oil

1/2 Cabbage, diced into very small pieces

4 carrots, grated

1/4 cup water chesnuts, chopped

3-4 Tbsp Tamari, or soy sauce

1 Tbsp sesame oil

2 tsp grated ginger

1/8 tsp chilli powder

1-2 tsp chilli oil

2/3 Package on square dumpling wrappers

Directions:

1. Heat oil in large frying pan.  Add cabbage and carrots and cook until soft.

2.  Add remainder of ingredients except wrappers, and cook for 5 minutes. Remove from stove and let cool.

3.  Lay out a number of dumpling wrappers and add a small amount of cabbage mixture.  Fold into a triangle and then hold over the two sides.

4.  In a bamboo steamer place cabbage, or green leafy vegetable to line the container.  Cooke in steamer for 5-7 minutes.  Serve and enjoy! Freeze remainder.

Shrimp and Green Onion Dumpling

1 pound shrimp

4 green onions, chopped thinly

1 Tbsp tamari, or soy sauce

1 tsp sesame oil

2/3 Package on square dumpling wrappers

1. Boil water and place shrimp until pink and cooked

2. Cut shrimp into small pieces.  Combine all ingredients and leave to marinate for 15 minutes

3.  Lay out a number of dumpling wrappers and add a small amount of shrimp.  Bring all four corners to a point to form shape. 

4.  In a bamboo steamer place cabbage, or green leafy vegetable to line the container.  Cook in steamer for 5-7 minutes.  Serve and enjoy! Freeze remainder.

Tempeh and Mushroom Shumai

1 8 oz package of Tempe

1 Tbsp coconut oil

1 small onion, slice thinly then chopped

1 cup chopped mushrooms, we used trumpet and oyster, but shitake would be great too

1/4 cup water chestnut, chopped

3 Tbsp chopped cilantro 

1 Tbsp miso paste

1 Tbsp green curry paste

1 Tbsp Tamari, or soy sauce

2 tsp Peanut oil

1 tsp grated ginger

1/2 Package on square dumpling wrappers

Directions:

1. Place tempeh in a food processor and pulse until ground.

2. In a frying pan cook heat coconut oil.  Then add onion and cook until clear about 5 minutes.  Place mushrooms.  Add miso paste, green curry paste, and tamari and cook for 1 minute.  Add cilantro mix and mix with ground tempe.  

3.  Add peanut oil and grated ginger to tempeh mixture.  Mixture should be moist and 'meaty' looking.  If not moist add more peanut oil or tamari to taste.  

4.  Lay out a number of dumpling wrappers and add a good amount of tempeh mixture.  Fold into hand to make shumai style dumpling.

5.  In a bamboo steamer place cabbage, or green leafy vegetable to line the container.  Cooke in steamer for 5-7 minutes.  Serve and enjoy! Freeze remainder.

Spicy Tamari Dipping Sauce

4 Tbsp Tamari, or soy sauce

1 tsp sesame oil

1 tsp grated ginger

1-2 tsp chilli oil

2 tsp brown rice vinegar

Directions:

1. Mix all ingredients and serve with the best dim sum ever!