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Dim sum means touching your heart, and even though the food might not do that it is delicious. Part of the appeal of dim sum is the small size of the dishes. You can sample a variety of food at one time. The food is rolled around on carts and you pick what you want to try. There are four categories of food steamed, fried, variety (pickled foods, animal feet, etc.) and sweet. Here are some recipes to try.
8 ounces ground pork, cooked 2 scallions, chopped 20 dumpling skins or wonton wrappers (look in Asian markets, if not in grocery store) 1 tsp soy sauce ½ tsp salt 1 tsp wine (any kind you would drink) 1 tsp vegetable oil Combine pork and scallions with soy sauce, salt, wine, and oil. Place 1 - 1 1/2 tablespoons of filling in center of wrapper. Fold wrapper in half and pinch along it to seal. Use water if necessary. Fry dumplings over a medium - medium high heat until golden brown or boil in salted water. EGG ROLL 6 ounces shredded pork or ham (chicken or shrimp are also good) 6 ounces shredded celery 6 ounces shredded bean sprouts 4 ounces shredded black mushrooms or shredded carrots 1 tsp soy sauce 1 tsp salt ½ tsp sesame oil 1 tsp pepper 1 tbsp flour 1 tbsp water Eggroll wrappers Oil for frying, plus 2 tbsp In 2 tbsp oil, stir fry pork, celery, bean sprouts and mushrooms over medium high heat for 2 minutes and set aside. Add soy sauce, salt, sesame oil and pepper and stir. Mix flour and water in a small bowl and set aside. Put approximately 3 tbsp of stuffing in the middle of an eggroll wrapper. Fold in ends first, then roll up. Use the flour/ water mixture as a glue to seal the eggroll. Deep fry over medium - medium high heat until golden brown.
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The copyright of the article Dim Sum Recipes in Multicultural Cuisine is owned by Melissa Ecton. Permission to republish Dim Sum Recipes in print or online must be granted by the author in writing.
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