1707 East Seventh Street, Charlotte, NC 28204, 704.333.
7300
www.cookinguptown.com
March 26, 2009
Dim Sum
Guest Chef Susanne Dillingham, Owner, The Tiny Chef
www.thetinychef.biz
MENU
Jin Fun Gor
Fried Dumplings with Bamboo Shoots, Pork, and Shrimp
Chuen Kuen
Spring Rolls with Pork, Chicken & Vegetables
Ngau Yuk Kou
Chinese Meat Balls with Beef, Pork & Soy Sauce
Wor Tip
Pot Stickers Stuffed with Cabbage, Ginger & Pork
Choi Yuk Bou
Pork and Cabbage Bundles Served with Sesame Sauce
Recipes Follow
Proprietary & Confidential Page 1 of 5 Dim Sum
Jin Fun Gor
Fried Dumplings with Bamboo Shoots, Pork, and Shrimp
½ lb cleaned shrimp, chopped in to very small pieces
¼ lb ground pork
1 slice side meat from pork, ground or chopped finely
1 tsp freshly grated ginger
1 egg white
1 tsp soy sauce
1 tsp oyster sauce
3 chives, finely chopped
2 tbsp finely chopped bamboo shoots
½ tsp sesame oil
1 tsp cornstarch
4 sprigs cilantro fir garnish
Sauce recipe:
½ cup Soy sauce
1/8 cup Rice wine vinegar
1 tbsp Chili garlic sauce
Scallions, cut into thin pieces
1 clove garlic, minced
Dough recipe:
2/3 cup all purpose flour
1 pinch salt
½ cup boiling water
To make the dough place the flour in a bowl. Add a pinch of salt and the boiling water to the bowl and
mix together with a fork until dough starts to come together. The remove from the bowl and knead until
the dough is smooth and texture is even. Set aside and let rest for about 30 minutes. In the meantime,
prepare your stuffing.
Add the shrimp, pork, pork side meat, ginger, soy sauce, egg, oyster sauce, chives, bamboo shoots,
sesame oil, cornstarch and a pinch of salt to a bowl. Mix well with your hands and set aside as you roll
out your dough.
Roll the dough out into a cylindrical piece like in the shape of a snake. Cut the dough with a knife into
about 1 ½ inch pieces. Take your hands and press the pieces of dough into small flat circles. Roll the
dough out into a circle until the pieces are about 1/8 inch thick. Take a little water and place it around the
edges of the dough to keep the dumpling together. Place a little stuffing in the center of the dough. Now
make the shape of a taco and begin to pleat one side of the dough onto the other pinching the two sides
together to form a crescent moon shape with pleating. Place a little oil in a hot hot pan. Place the
dumplings in the hot pan and immediately add enough water to the pan to fill it ½ ways up the side of the
dumplings. Place a lid on the pan and allow a little steam to escape. When the water is evaporated and
the dumplings look like they are browning on one side gently turn them over to check and see if they have
a nice brown color on the bottom side. Remove from the pan and serve with sauce. To make the sauce
mix together all ingredients in a bowl.
Proprietary & Confidential Page 2 of 5 Dim Sum
Chuen Kuen
Spring Rolls with Pork, Chicken & Vegetables
For the marinade:
2 tsp soy sauce
1 tsp oyster sauce
1 tsp cornstarch
For the spring rolls:
¼ lb chicken breast, finely chopped
¼ lb ground pork
4 cups peanut oil
2 dried shitake mushrooms, reconstituted and chopped finely
1 tsp fresh ginger, finely chopped
¼ lb bamboo shoots, chopped finely
2 sprigs parsley, finely chopped
2 oz chives, finely chopped
16 spring roll wrappers
Place the soy sauce, oyster sauce, and cornstarch in a bowl and whisk together well. Marinate the chicken
in the sauce. Heat up a little oil in a wok and begin to sauté the chicken and the pork until cooked
thoroughly. Add the mushrooms, ginger, bamboo, parsley, and chives. Season with salt and pepper to
taste. Remove from heat. Lay out your spring roll wrappers. Place a little of the filling down the
middle/center of each wrapper. Fold both ends towards the center of the roll and the roll the other sides
together to form the spring roll. Heat the peanut oil in a fryer and fry until light golden brown. Drain on a
paper towel to remove any excess oil and serve. Buon appetito!
Ngau Yuk Kou
Chinese Meat Balls with Beef, Pork & Soy Sauce
½ lb Chinese cabbage, cut into strips
¼ lb ground beef
¼ lb ground pork
3 sprigs flat leaf parsley, finely chopped
1 tbsp soy sauce
1 tsp sugar
1 egg white
1 tbsp cornstarch
1/8 lb side pork meat, cut into small pieces
2 tsp peanut oil
2 tbsp water
Salt & pepper
Place a large pot of water on to boil. Place the cabbage in the boiling water and cook for about 10 minutes
and then drain the water. Place the cabbage in the bottom of a greased steam basket. Mix the pork,
beef, soy sauce, sugar, egg white, parley, peanut oil, and water together in a bowl. Mix well. Form the
mixture into about 12 small balls and place the balls on top of the cabbage in the steamer. Place the
water in the bottom of the steamer and steam the balls for about 15 minutes or until cooked thoroughly.
Serve with the cabbage.
Proprietary & Confidential Page 3 of 5 Dim Sum
Wor Tip
Pot Stickers Stuffed with Cabbage, Ginger & Pork
½ lb ground pork
2 oz side pork meat, finely chopped
¼ lb cabbage, finely chopped and drained of excess liquid (can be done in food processor)
4 chives, finely chopped
1 tbsp soy sauce
1 tsp sugar
Salt and pepper to taste
¼ tsp sesame oil
1 tbsp cornstarch
4 tbsp peanut oil
Chicken stock as needed
Sauce:
1 ½ tbsp cornstarch
3 tbsp shredded ginger
4 tbsp Cider vinegar
2 tbsp soy sauce
2 chives finely chopped
Dough recipe x 3:
2/3 cup all purpose flour
1 pinch salt
½ cup boiling water
To make the dough place the flour in a bowl. Add a pinch of salt and the boiling water to the bowl and mix together with a
fork until dough starts to come together. The remove from the bowl and knead until the dough is smooth and texture is
even. Set aside and let rest for about 30 minutes. In the meantime, prepare your stuffing.
For the stuffing add the sesame oil, cornstarch, salt, pepper, sugar, soy sauce, chives, cabbage, and pork together in a
bowl. Mix well and drain ANY liquid leftover so they don’t make our pot stickers soggy.
Roll the dough out into a cylindrical piece like in the shape of a snake. Cut the dough with a knife into about 1 ½ inch
pieces. Take your hands and press the pieces of dough into small flat circles. Roll the dough out into a circle until the
pieces are about 1/8 inch thick. Take a little water and place it around the edges of the dough to keep the dumpling
together. Place a little stuffing in the center of the dough. Now make the shape of a taco and begin to pleat one side of
the dough onto the other pinching the two sides together to form a crescent moon shape with pleating. Place a little
peanut oil in a hot hot pan. Place the dumplings in the hot pan and immediately add enough water to the pan to fill it ½
ways up the side of the dumplings. Place a lid on the pan and allow a little steam to escape. When the water is
evaporated and the dumplings look like they are browning on one side gently turn them over to check and see if they have
a nice brown color on the bottom side. Remove from the pan and serve with sauce. To make the sauce mix together all
ingredients in a bowl and serve with pot stickers.
Chef Notes:
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Proprietary & Confidential Page 4 of 5 Dim Sum
Choi Yuk Bou
Pork and Cabbage Bundles Served with Sesame Sauce
Marinade:
½ tsp sesame oil
1 tsp cornstarch
Freshly ground black pepper
Bundles:
1/3 lb ground pork meat
1 slice side pork meat, finely chopped
¾ lb cabbage, pureed and excess water removed
4 shitake mushrooms, finely chopped
Sauce:
1/2 cup soy sauce
2 tbsp sesame oil
3 minced scallions
1 clove garlic finely chopped
Dough recipe:
2/3 cup all purpose flour
1 pinch salt
½ cup boiling water
Marinate the pork in the marinade recipe until ready to cook. Mix all of the bundles ingredients together in a bowl.
To make the dough place the flour in a bowl. Add a pinch of salt and the boiling water to the bowl and mix together with a
fork until dough starts to come together. The remove from the bowl and knead until the dough is smooth and texture is
even. Set aside and let rest for about 30 minutes. In the meantime, prepare your stuffing.
Roll the dough out into a cylindrical piece like in the shape of a snake. Cut the dough with a knife into about 1 ½ inch
pieces. Take your hands and press the pieces of dough into small flat circles. Roll the dough out into a circle until the
pieces are about 1/8 inch thick. Take a little water and place it around the edges of the dough to keep the dumpling
together. Place a little stuffing in the center of the dough. Now make the shape of a taco and begin to pinch the two sides
together to form a crescent moon shape with and bring the two ends together to make a kind of tortellini shape. Grease
the bottom of a steamer and place the bundles inside. Steam them for about 15 minutes. Serve with sauce.
Chef Notes:
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Proprietary & Confidential Page 5 of 5 Dim Sum
