![]() In this recipe, I use bouillon powder simmered with smoked ham, ginger, and onion for about ten minutes. If you have the time to make it from scratch, then by all means do it. ![]() Haters will say it’s cheating, but your taste buds AND your extra free time will thank me later. Now most traditional recipes call for a homemade broth, but I like to use a shortcut version with chicken bouillon and agar agar powder because I don’t always have time to make broth or have access to meat bones. One of the first steps to making xiao long bao, is the very ingredient that makes this dumpling swim with flavor: the soup gelatin. This recipe gives you a faster shortcut to getting those juicy bite-sized dumplings. Xiao long bao–these plump pouches of meaty dumplings encased in a delicate wrapper have extra appeal with its seemingly magical soupy filling.Īlso known as Chinese soup dumplings, xiao long bao pack a punch of flavor in every bite and are world famous thanks to restaurants like Din Tai Fung. Study Asian cuisine in Culinary Arts at ICE.I will never turn down a dumpling. Drain on a paper towel and serve with Mae Ploy Sweet Chili Sauce.Trim off any excess strips and deep fry the balls until golden brown, about 5 minutes. ![]() Roll the shrimp balls into the spring roll strips until fully covered. Wet your hands with water and form the shrimp mixture into 1 tablespoon-sized balls. Fold the spring roll wrappers and cut into ¼-inch-thick slices.Place the other half of the shrimp in a kitchen aid stand mixer with a paddle attachment and beat until the shrimp is broken into pieces. In a food processor, add half of the shrimp, yellow garlic chive, egg white, salt, sugar, cornstarch, sesame oil, lard, and white pepper.Here's one of Chef Alan's recipes from the demo. Shrimp Balls: Trimming off the excess spring rolls for the shrimp balls is optional it's up to you if you want the extra crunchy bits!.Cheung Fun: Always give your batter a really good stir before each time you make it, otherwise the rice flour will sit at the bottom of the bowl.Don't give up or be too discouraged if they don't come out with perfect pleats the first time around. Dumplings: Making dumplings is not easy.“There’s just something very communal about eating a bunch of small plates at a table and catching up,” Chef Alan says. When all the dishes were presented, just like at a regular dim sum gathering, students dined on the delights of their hard work. Students worked in teams and were able to experiment with the recipes, adding their own creativity and ingredients that pleased their palate. “Shrimp balls are fun, and I wanted to have a recipe that was easy for students at any skill level or program,” he says. He taught students how to make turnip cake, dumplings, shrimp balls and cheung fun, a rice noodle roll. “Turnip cake is one of my favorite dim sum items to eat, but I don't know if it's as popular as the other mainstream dishes so I wanted to spotlight it,” Chef Alan says. In addition to boiled, fried and steamed dumplings, like the shu mai taught in ICE's Culinary Arts program, another dim sum bite is turnip cake. “It is one of my favorite memories as a kid and even now as an adult, getting dim sum with friends is something I do often,” he says.ĭim sum is a Cantonese term for the steamed, baked and fried foods served as small plates - and it is not limited to dumplings. After teaching the lesson on Chinese cuisine, Chef Alan sought to expand on its vastness with a dim sum demonstration. Students at ICE's Los Angeles campus had the opportunity to participate in a four-hour dim sum workshop, the kick-off to our new extracurricular Deep Dive series, exploring ingredients, techniques and cuisines to broaden students' horizons beyond the classroom.īorn to Taiwanese parents, Chef Alan Kang grew up at his family’s haute Chinese restaurant in Pasadena.
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