All posts tagged: Dim sums (tenshin)

Dim Sum – Chives Dumplings | 点心 – ニラ餃子

My last post on the series of ‘dim sum’. This is the standard, typical dumpling, perhaps the most well eaten in Japan and all over the world. I should say the fillings can vary to every cook but I’ve made the typical dumpling with lots of Chinese chives (called Nira). The filling can also be rolled into a egg roll shape which looks different and fun to do when making a lot of ‘dim sums’. これが点心(飲茶)シリーズの最後の投稿になります。 点心の王道、『ニラ餃子』。 普通の餃子型と四角い春巻き型にしてみました。特別な技はなく、、餃子は餃子。冷凍にしておいてもいいし、そのまま焼いてもいいし。形を変えると何故か味が変わる様な気がします(気だけかも?笑)   Dim Sum – Chives Dumplings | 点心 – ニラ餃子 この餃子は冷凍できるので事前に作っておきます。 This dumpling can be kept frozen so it can be pre-made and let it thaw in the refrigerator and use half frozen before cooking.         ニラ海老餃子 | Chinese Chives Fried Dumplings 【餅皮】36個分 薄力粉・・・・・・・・200g 熱湯・・・・・・・・・140ml サラダ油・・・・・・・適量 餅皮の材料を混ぜ、なめらかになるまで捏ねます。ぬれ布巾をかぶせ、15分ほど寝かします。   【具】 生のにら・・・・・・・・250g えび・・・・・・・・・・200g (皮を除き、背わたを除き、片栗粉できれいに洗い、3つに小さく切る) 鶏肉・・・・・・・・・・120g (細かく切る、ひき肉でも可) 酒・・・・・・・・・・・小さじ1 コーンスターチ・・・・・小さじ1/2 (エビ用) 醤油・・・・・・・・・・小さじ1/2 こしょう・・・・・・・・小さじ1/8 みりん・・・・・・・・大さじ1 ごま油・・・・・・・・・小さじ1/2 コーンスターチ・・・・・小さじ1 塩・・・・・・・・・・・小さじ1/2 具材は全部混ぜ合わせよく練る。 包み方はこちらの参考を見るといいかも   ニラ海老餃子 | Chinese Chives Fried Dumplings   For the dough 200g soft wheat flour 140ml boiling water Vegetable oil Place all the ingredients in one bowl adding boiling …

Dim Sum – Steamed Shrimp Dumplings | 点心 – 海老蒸し餃子

Dim Sum – Shrimp Dumplings  | 点心 – 海老蒸し餃子 These delicate looking dim sums with shrimps are so light and healthy that you can eat a bunch! The dumpling uses rice flour which make it transparent, the transparency inspired me to explore into fillings which may be appetizing for the eye as well!!!

Dim Sum – Xiaolongbao | 点心 – 小龍包

This Holiday season I wanted to do something different for my family gathering during New Years. Since our family gathered on the 3rd of January, I didn’t want to prepare another set of Japanese New Years food (‘Osechi’) as I knew everyone will be sort of tired eating…’Osechi’;  so I decided to go Chinese and prepared a few lines of ‘dim sums’ which turned out wonderful!

Chinese pork buns (bao) | 中華饅頭

One a cloudy winter day…. not exactly day for a outdoor picnic… hot steaming buns right out from the steamer is a warming moment to start a late morning. The Chinese call it the ‘baos’, the Japanese call it the ‘niku (meat)-man(bun)’ which you find at any China town or Chinese restaurants. If you walk the China Town (Yokohama) of Japan, Chinese Pork Buns steaming in front of shops seem to attract not only tourist…but a lot of hungry people!!!! It is not a difficult recipe to make at home. The filling can be changed to each household’s taste and favorites;  meatless, vegetarian or seafood; the tip is to make the filling as if it a dish on it’s own but slightly salty so it blends well with the dough when married. You can also freeze the buns for later it 8 is too many to eat all at once!!! 肉饅の季節ですね〜 特にお正月の後は少し御節も飽きたなぁ〜 お昼は何にしようかなぁ〜 と、悩む時なぞ、、 肉饅は冷凍庫に入っていると重宝します。 日本人であれば肉饅の中身はご存知の通り。 ま、しいて言えば餃子の中身に近いのですが肉を減らし野菜や海鮮を多めに調合しても美味しい肉饅ができあがります。 干し帆立入り 干し椎茸とウズラのゆで卵 豚の角煮 とかを入れても高級肉饅の出来上がりです。 冷凍保存も可能ですので一度に多めに作っておくのもとっても便利です。     Makes 8 large buns For the dough – 500g flour 5g …