Crispy dim sum with shrimp. In fact, I noticed that one of my favorite dishes has hardly been celebrated here so far. I’m a huge fan of them, which is why I chose to do it. Crispy dim sum with shrimp.
When it comes to culinary competition and tradition and innovation to compete against neighbouring or even distant strongholds of taste, the viewer usually has a “showdown” of enjoyment.
Which dough bag can it be?
Who bakes the best bread? Who makes the most delicious cheese? And above all: Who makes the tastiest, stuffed dough bag? Tortellini, ravioli, mouthbag, pelmeni, gyoza or dim sumare just some of the candidates I want to drag on stage. It is important to remember that the national variants of these delicious dough individuals are represented in droves, so that it is hardly possible to determine a winner here, so it is virtually impossible and very difficult to compare at international level which of them is the best. In fact, the ghosts are arguing here too and it is probably in the interest of the viewer to choose his personal favorite.
But if you give a solid filling and restricts the ingredients list a little, we come a little closer to the goal.
About ten years ago, when I was dedicated to professional cooking, I fell head over heels in love with an Italian tortellini. It was different than usual, was freshly made the day before and had a balance that is difficult to describe. A very spicy taste, coated with a slight herbal note, topped in the finish by a wine-like acidity. It was fantastic. It was made from pork belly and I was almost sure that any kind of sauce would distort the taste of this handcrafted, brilliant dough piece.
The Japanese variant
Since I have given myself a little more of Asian cuisine, it was only a matter of time before I met Gyoza and Co. Similarly, but differently, I would describe the taste if someone asked me about the difference. Similar – because you also work with pigs in the classic Gyoza variant. In addition, soy or miso is often added here, which also leads to a fine seasoning. Different because, despite the available depth, a herbal note is missing and because the roasting aromas are released by frying or baking.
And how do you decide this duel now? Quite simply or not at all. If I had the Italian tortellini of that time lying next to a plate of excellent Gyoza, there would be a clear draw. Since this will probably never happen, one can speak here of the perfect scenario. “Clearly the tortellini” when I sit on my balcony on a sunny day with a cold glass of white wine and philosophize about my next holiday.
Or “Yes” to Gyoza, when I go to my ramen bar on an uncomfortable winter day and order a plate of fried Gyoza for the appetizer.
And how Is the dim-sum here?
Here I would simply like to refer to the manufacturing process, which again has a uniqueness. If the tortellini is boiled in hot water and the gyoza is usually fried on a hot surface, dim sum is cooked in a bamboo basket over hot water vapor. The dough gets a rather tough consistency and the size of the dim sum ranges from relatively small to table tennis ball large. Due to the gentle cooking process, the ingredients are preserved and even allow to fill them with soup. You heard right. With soup! Most recently, I met these delicious little dumplings in Singapore. Here’s my recipe for crispy dim sum.
The ingredients for crispy dim sum with shrimp:
|For 4 people
|For the dough
|1 tsp. (not mandatory)
|For the filling
|1 thumb-sized piece
|Lemon (an untreated lemon)
(if you don’t like, you can also take sesame oil)
|For the Panade
Preparation for crispy dim sum with shrimp:
- For the dough, mix all the ingredients together and knead carefully. Then cover and leave to rest.
- For the filling, wash the shrimp and finely chop. Halve the spring onion and cut into very fine strips. Finely chop the garlic and ginger. Mix all ingredients together. Add the lemon abrasion, miso paste, soy sauce, pepper and pork lard. Mix everything thoroughly.
- Now you take the dough and form small balls out of it. These are then rolled out in a circular shape and filled with the shrimp mass. Give approximately a tbsp. the mass on the dough. Then you take it in your hand and fold it together. Rotate the dim sum counterclockwise and squeeze the edges of the dough bag.
- Bring a pot of water to the boil. It should have the same diameter as the bamboo basket. Cut out a circular piece of baking paper and place it in the basket. Soak a few holes in so that the water vapor can penetrate. In it, she distributes the dim sum with enough distance.
- These must be steamed for about 6 minutes. Depending on the gund thickness of the dough.
- Meanwhile, put the crab chips in a mortar and push them small. Then add the rice flakes. Cuts the nori leaf into thin strips and also adds it. Then you mix everything.
- The finished dim sum are breaded with the crunchy mass when they are still hot. Then it sticks best. Serve with soy sauce.
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