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Dim Sum

Dim Sum with Yang Sing

We hoped you enjoyed making your Dim Sum with Yang Sing this evening. If you have any questions, please do not hesitate to ask and we will get back to you as soon as possible.

We made:

  • – Pan fried war tip dumpling
  • – Pan fried chicken beancurd wrap
  • – Steamed pork and prawn sui mai
  • – Pork & prawn beancurd wrap

Pan fried War Tip Dumpling

Ingredients:

  • 200g Pork fillet
  • White Bread Flour
  • 30g Very Strong Flour
  • Chinese Leaf
  • Fresh Ginger
  • Sesame Oil
  • Spring Onion
  • Salt
  • Sugar
  • Pepper
  • Chicken Stock Powder
  • Corns Starch
  • Oyster Sauce
  • Hot Water

Method:

  1. combine dough and flour, add cold water
  2. set aside
  3. Pour hot water over strong flour.
  4. Combine dough and flour, add cold water.
  5. Set aside.
  6. Blend pork chop, ginger and add seasoning.
  7. Add chinese leaf and spring onion.
  8. Add sesame oil.
  9. Roll and pull off pieces dough and flatten into rounds.
  10. Add filling, pleat, and set aside.
  11. Steam in Bamboo steamer.
  12.  
  13. Vegetarian: shiitake/ straw mushrooms & Chinese leaf filling.

Pan Fried Chicken Beancurd Wrap

Ingredients:

  • 1 Chicken Thigh
  • Straw Mushrooms
  • Winter Bamboo Shoots
  • Carrots
  • Onions
  • Water Chestnuts
  • Chicken Stock Powder
  • White Pepper Powder
  • Light Soy
  • Dark Soy
  • Sesame Oil
  • Oyster Sauce
  • Salt
  • Sugar
  • Beancurd Sheets
  • Corn Starch
  • Flour To Make A ‘Glue’
  • Cooking Oil

Method:

  1. Slice the chicken thigh into thin strips then blanch.
  2. Cut all vegetables into strips and blanch them as well.
  3. Stir fry all blanched ingredients.
  4. Add corn starch.
  5. Allow Ingredients cool in blast chiller.
  6. Cut beancurd sheets to size.
  7. Set aside to cook later.
  8. Pan fry.
  9.  
  10. Vegetarian – no chicken thigh.

Steamed Pork and Prawn Sui Mai

Ingredients:

  • Wonton Wrapper
  • Pork Chop – Boneless, 1 Per Person
  • Shell Less Prawns – 5 Prawns Per Person 
  • Fresh Shiitake Mushrooms
  • Spring Onions
  • Salt
  • Sugar
  • Pepper
  • Chicken Stock Powder
  • Corn Starch
  • Sesame Oil
  • Tobiko

Method:

  1. Dice the pork chop.
  2. Slice prawns, diced spring onions and mushrooms.
  3. Mix the Pork, salt, pepper, corn starch in a blender.
  4. Add chicken powder and  sugar.
  5. Same process with prawns.
  6. Add prawns & pork, then add sesame oil and spring onion.
  7. Set aside.
  8. Wrap inside wonton wrappers.
  9. Add tobiko.
  10. Steam in Bamboo steamer.

Pork & Prawn Beancurd Wrap

Ingredients:

  • Beancurd Sheets
  • Pork Chop – Boneless, 1 Per Person
  • Shell Less Prawns – 5 Prawns Per Person 
  • Fresh Shiitake Mushrooms
  • Spring Onions
  • Salt
  • Sugar
  • Pepper
  • Chicken Stock Powder
  • Corn Starch
  • Sesame Oil
  • Tobiko

Method:

  1. Dice the pork chop.
  2. Slice prawns, diced spring onions and mushrooms.
  3. Mix together Pork, salt, pepper, corn starch in blender.
  4. Add chicken powder and sugar.
  5. Same process with prawns.
  6. Add prawns & pork, then add sesame oil and spring onion.
  7. Set aside.
  8. Wrap inside beancurd sheets.
  9. Pan fry.
  10. Cook hoisin sauce.
  11. Steam in Bamboo steamer with sauce
  12.  
  13. Vegetarians – Leave out the prawn & pork, add extra Chinese leaf

Using a Bamboo Steamer

A Bamboo Steamer consists of interlocking baskets that stack on top of each other with a lid for the top. It is then placed over a Wok or a pot of simmering water, so that when the steam rises through the layers it cooks whatever is inside.

How to use:

  1. If your Bamboo Steamer is new, soak the bottom for 5 minutes and quickly dry. this removes any oils or odours that were left from the manufacturing process.
  2. Line each basket layer with either lettuce, cabbage or parchment paper.
  3. Chop food into uniform pieces and space them evenly in a single layer. If you crowd the basket tiers your food will not cook as the steam will not rise through them.
  4. Make sure that any meat or fish is placed separately and in the bottom layers. Dumplings and pre-soaked rice is usually placed in the middle layer.
  5. In a pan add about 2cm of water and simmer over a medium heat.
  6. Place the steamer into the pan and either cover with its own lid or the pan lid. Steam the food until done or to your liking.

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