Blogging Marathon #67 Week 1 Day 1
Theme: One appliance, three dishes
Dish: Steamed Dim Sum
Today is the first day of this month's Blogging Marathon and my theme for this week is to use a single appliance to make three different dishes. Before finalizing the appliance, I considered quite a few options: Sizzler plate, crockpot, sandwich maker, dutch oven and cast iron pan. However, finally I decided to use my bamboo steamer. Primarily because I do not have any recipes on the blog using this wonderful device and plus I had a couple of recipes in mind that I wanted to make.
For the first day I have the most obvious recipe using a steamer, dumplings. These bundles of vegetables are known by different names in different cuisines, but what they are is essentially parcels of wonton wrappers stuffed with vegetables, meat, tofu or combinations of these. I made these Pan-Fried Dumplings in the past and these spicy Szechuan Dumplings, today it is time for something steamed. These dumplings are filled with an array of vegetables and taste perfect with dipping sauces. You can change the vegetable combination based on what your family enjoys. Add tofu if you like too.
While used a bamboo steamer to make these dumplings, a steamer made from steel or any other kind of steamer will work too. However, I would strongly recommend a steamer, especially because it imparts that restaurant style flavor into the dumplings and it is a real treat to have them! Make it for your family and surprise them with a tasty yet healthy treat! Read on to find out how. And come back tomorrow for yet another steamed surprise!
Su-Mai or Potsticker Wrappers
Vegetables (I used carrots, Napa Cabbage, Baby Spinach, Bok Choy, Broccoli)
Spring Onions 3-4 stalks
Garlic 2-3 pods
Cilantro 1/4 bunch
Chinese salt (optional)
Soy Sauce 1 tbsp
Vinegar 1 tsp
Green Chilli Sauce 1 tsp
Oil and Chilli Oil 1 tsp each
To start, chop the vegetables into small dice. Season them with salt and let all the moisture drain. Meanwhile, mince the garlic and slice the spring onions. Squeeze the water from the vegetables and set aside.
In a pan, heat oil and chilli oil. Add the minced garlic and spring onion whites. Once the raw flavor vanishes, add the drained vegetables. Mix well and cook till they entire mixture is dry. Add chinese salt, soy sauce, vinegar and green chilli sauce. Mix well. Then add salt if required and cracked pepper powder.
Once the mixture is dry, turn down the heat. Let the mixture cool and then add chopped cilantro and chopped spring onion greens. Cool the mixture completely.
To make the dumplings, take a round wrapper. Apply water on the edges and place a tbsp of filling in the centre. Fold the dumplings like I did. It does require some patience and practice. Else, just fold the wrapper into half and stick the edges. Keep the dumplings in a plate and cover with a wet towel till ready to steam.
Place the bamboo steamer in a pan. Fill water till it is enough to steam but not touching the base of the steamer. Place a parchment paper on the base of the basket. Start steaming the water with the steamer and its cover on. Once the water starts boiling, open the cover of the steamer. Place the dumplings leaving some space between them. Quickly put the cover on and steam the dumplings for 7-8 minutes.
The dumplings will turn a little translucent. Remove them and serve with dipping sauces. I made a sweet chilli sauce and a simple sauce by mixing minced garlic and sesame seeds in soy sauce and vinegar. The dumplings taste best when hot.