ABOUT
When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Posts Tagged ‘Steamed’

27

Jan

2010

Steamed Shao Mai

Last week we welcomed our newest addition, Chase Evan Fluhr to the All-American Chinese family! Life has been busy but Grandma Lucy has been here helping with the kids and cooking! She prepared one of our all time favorite dim sum dishes, steamed open faced dumplings otherwise known as Shao Mai. Shao Mai are typically served in Cantonese style Chinese restaurants, but are also easy enough to prepare at home and wow a crowd.

½ package wonton wrappers (Found in the produce section of most supermarkets)
4 to 6 cups water (Depending on the size of the steamer pot)
Cabbage or lettuce leaves for steaming

Preparation for the Filling:
½ pound lean ground pork
½ pound medium size raw shrimp, peeled, deveined
4 medium size shiitake dried black mushrooms, soaked in warm water for 10 minutes or longer until soft
½ can sliced water chestnuts (2.5 oz. drained)
1 tablespoon cornstarch
1 tablespoon soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry wine
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pure sesame oil

Chop the shrimp into very small pieces with a heavy knife. Drain the mushroom water, remove the stems if any and finely chop. Finely chop the water chestnuts. In a bowl, combine the ground pork with chopped shrimp, mushrooms, water chestnuts, cornstarch, soy sauce, rice wine, salt, sugar and sesame oil. Mix together thoroughly.

To Assemble:
Using kitchen shears, trim the four corners of a few wrappers at a time into 3 ¼ inch rounds. Place a round wonton wrapper onto the palm of your hand. Place 1 full tablespoon of filling in center of wrapper. With your other hand, gather the sides of the dough around the filling, letting the dough pleat naturally. Squeeze the middle gently to make sure the dough fits firmly against the filling and tap the dumpling’s bottom to flatten so it can stand upright.

To Cook:
When all the Shao Mai are made, place them on the rack in the steamer (for the best results, place green lettuce leaves or cabbage leaves on the rack as a bed for the Shao Mai. It makes for easy removal of the Shao Mai from the rack when done). Be sure to leave ½ to 1 inch spaces in between each Shao Mai. Bring the water to a boil over high heat, cover the steamer and steam the Shao Mai for 10 minutes. Remove from heat and serve warm.

If the pot is not big enough to steam all at once, you can steam half of the Shao Mai at a time.

Sauce for Dipping:
In a small bowl, mix 2 tablespoons soy sauce, 3 tablespoons white vinegar and 1 teaspoon red hot chili oil together for dipping the Shao Mai.

Makes 26 Shao Mai
Preparation time: 30 to 40 minutes (depends how fast you can assembling the Shao Mai)
Cooking time: 10 minutes

Tip: You can make the Shao Mai ahead of time and freeze. Steam for an extra 2 to 3 minutes more when steaming the frozen Shao Mai.


6

Mar

2009

Chinese Steamed Rainbow Trout

Whole steamed fish is a popular dish in Cantonese style restaurants. This at home version of steamed trout is both tender and sweet. Oh, and so very healthy!

2 fresh cleaned rainbow trout (approximately 1 pound each)
1 scallion, including the green top
2 teaspoons grated fresh ginger root
1 fresh green jalapeno chili pepper
3 tablespoons soy sauce (kikkoman brand)
2 tablespoons rice or cooking sherry wine
2 teaspoons pure sesame oil
1 oz. fresh cilantro for garnish

Preparation:
Rinse the whole Trout with cold water. Place both fish in a 9×12 baking dish. Wash and trim the green onion, finely chop. Sprinkle chopped onions on top of the fish. Peel and finely grate the ginger root. Sprinkle on top of the fish. Thinly slice the jalapeno pepper crosswise and also place on top of the fish. Drizzle soy sauce, wine and sesame oil over the fish. Wash and trim the cilantro. Cut into 1 inch pieces.

To Cook:
If you do not have access to a large steamer, a 11×15 or 12×18 roasting pan is a fine substituted. Fill the roasting pan 1/3 full of water. Place the 9×12 baking dish inside the roasting pan. Place on top of stove top range, cover the entire roasting pan with a lid or foil and cook over high heat. Bring the water to a boil and then steam the fish for approximately 12 minutes. Spoon sauce over fish, garnish with fresh cilantro and serve.

When serving, make sure to pour the sauce over the fish meat. It adds wonderful flavor and really makes the dish!

Makes 2 servings
Preparation time: 10 minutes
Cooking time: 12 minutes


29

Aug

2008

Easy Chinese Steamed Pork Buns

A few years back my mother stumbled upon a competition hosted by Pillsbury. I initially balked at the idea of making things from their branded biscuits. Afterall, we grew up eating fresh, homemade, healthy foods. We were the house that never, ever had sugared cereal! So when my mom stocked up on their buttery Grands! biscuits, I was secretly happy but wondered if she was loosing it? From taco shells to sticky buns, these delicious little biscuits can do anything. There’s even a tasty reduced fat version!


Without further adieu, here’s Lucy’s recipe with the store bought biscuit dough and all. They are truly delicious and make amazing hors d’oeuvres !

2 packages (10 per package) refrigerated buttermilk biscuits
2 tablespoons flour (for dusting the biscuits)
Canola oil or Pam cooking spray
½ cup water

Filling:
½ pound lean ground pork
2 scallions, including the green top
1 tablespoon soy sauce (Kikkoman brand)
2 teaspoons cornstarch
2 teaspoons pure sesame oil
1 teaspoon finely grated fresh ginger root
½ teaspoon salt
½ teaspoon sugar

Preparation:
Wash and trim the green onions, finely chop. Peel and finely grate the ginger root.  In a bowl, combine the ground pork with chopped onions, grated ginger root, soy sauce, cornstarch, sesame oil, salt and sugar. Mix together thoroughly and set aside.

On a cutting board, separate biscuits. Flatten each with fingertips and lightly dust with flour. Use a rolling pin to roll each biscuit into a 3-½ inch round shape, approximately 1/8-inch thick.

Place the flattened biscuit dough onto the palm of your hand. Place 1 tablespoon of pork filling in the center of the biscuit and with your other hand, gather the sides of the biscuit dough around the filling, letting the biscuit dough pleat naturally. Pinch the top of the dough to seal. Tap the little biscuit bun to flatten its bottom so it stands upright. Repeat to make all the buns.

To Cook:
Spray cooking oil in a 10-inch non-stick frying pan over medium-low heat. Place 10 biscuit buns in the pan, leaving 1/2 inch space between each bun. Add half (¼ cup) of the water to the pan and cover. Cook for 10 to 12 minutes, until the water is absorbed and the bottom of the buns are lightly browned. The buns size will double.

Transfer the cooked pork buns onto a plate or lined breadbasket. Cover with tinfoil to keep them warm. Repeat to cook another 10 buns.

Makes 20 pork buns
Preparation time: 30 minutes
Cooking time: 20 to 24 minutes

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