Mike's DIM SUM Brunch

Name: Mike's DIM SUM Brunch
Cuisine: American
Ingredients: ● For The Garlic Ginger Sauce; 1/4 Cup Fine Minced Fresh Garlic; 1/3 Cup Shredded Diakon Radishes; 1/4 Cup Minced Fresh Ginger; 1/2 Cup Light Soy Sauce; 1/4 Cup Rice Wine Vinegar; 1 tbsp Rock Palm Sugar [or more to taste]; 2 tbsp Quality Fish Sauce; ● For The Dumplings [steamed]; Pork & Vegetable Dumplings; Seafood & Vegetable Dumplings; Pork Wontons; Beef & Pork Pot Stickers; Sweet Bean Desert Dumplings; ● For The Bamboo Steamers; as needed Whole Garlic Cloves; as needed Lettuce Leaves; as needed Cabbage Leaves; as needed Bamboo Leaves; as needed Ginger Slices; as needed Thai Basil Leaves; ● For The Sides; Pickled Ginger; Soy Sauce; Sweet Chili Sauce; Quality Fish Sauce; Diakon Radishes [shredded & soaked in rice wine vinager]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

My 7 year old students asked to make Asian dumplings and pot stickers with a homemade garlic ginger dipping sauce today. Seeing as how I currently have 3 deep freezers full of Asian dumplings - together we all made an easy, crazy delicious DIM SUM brunch!

That's right. Super fluffy, moist pork, beef and seafood dumplings, pork & vegetable wontons with spicy pot stickers and of course, bean dumpling desserts to boot! Hell, not to forget all the dipping sauces my students created! Anyway, here's an easy way to steam them all!

All of these crazy delicious Cantonese dumplings were served alongside several homemade spicy chilly sauces. Excellent work kiddos! One of my favorite brunches to date! I really do mean that!

For added dips - consider my, "Mike's Thai Basil Loose Pesto Condiment." Or. my, "Mike's Nam Prik Sauce." My students made both today and all of their dips turned out fantastic! They even canned some for later reserves. They're so much better with rest time! See photos at base of recipe.

"Jiaozi," a wonton or potsticker.
"Banh bot loc," a large seafood and pork filled dumpling.
"Daifuku," a sweet bean desert dumpling.

All of these crazy delicious Cantonese dumplings were served alongside several homemade spicy chilly sauces. Excellent work kiddos! One of my favorite brunches to date! I really do mean that!

"Jiaozi," a wonton or potsticker.
"Banh bot loc," a large seafood and pork filled dumpling.
"Daifuku," a sweet bean desert dumpling.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

All of these crazy delicious Cantonese dumplings were served alongside several homemade spicy chilly sauces. Excellent work kiddos! One of my favorite brunches to date! I really do mean that!

"Jiaozi," a wonton or potsticker.
"Banh bot loc," a large seafood and pork filled dumpling.
"Daifuku," a sweet bean desert dumpling.

All of these crazy delicious Cantonese dumplings were served alongside several homemade spicy chilly sauces. Excellent work kiddos! One of my favorite brunches to date! I really do mean that!

"Jiaozi," a wonton or potsticker.
"Banh bot loc," a large seafood and pork filled dumpling.
"Daifuku," a sweet bean desert dumpling.

Saved

Ingredients

● For The Garlic Ginger Sauce
1/4 CupFine Minced Fresh Garlic
1/3 CupShredded Diakon Radishes
1/4 CupMinced Fresh Ginger
1/2 CupLight Soy Sauce
1/4 CupRice Wine Vinegar
1 tbspRock Palm Sugar [or more to taste]
2 tbspQuality Fish Sauce
● For The Dumplings [steamed]
Pork & Vegetable Dumplings
Seafood & Vegetable Dumplings
Pork Wontons
Beef & Pork Pot Stickers
Sweet Bean Desert Dumplings
● For The Bamboo Steamers
as neededWhole Garlic Cloves
as neededLettuce Leaves
as neededCabbage Leaves
as neededBamboo Leaves
as neededGinger Slices
as neededThai Basil Leaves
● For The Sides
Pickled Ginger
Soy Sauce
Sweet Chili Sauce
Quality Fish Sauce
Diakon Radishes [shredded & soaked in rice wine vinager]

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Steps

1

First, start with bamboo steamers. You can purchase these for under $20.00. I'd highly recommend purchasing 2 to 3 of these if cooking for more than two.
2

Go to your local Asian market and purchase the dumplings, wontons and pot stickers of your choosing. I've never once found an inferior product there.
3

Line your bamboo steamers with lettuce, cabbage or bamboo leaves to keep your dumplings from sticking to your bamboo tray. Bamboo leaves impart the most flavor but, if using lettuce or cabbage, add chunks of fresh ginger, garlic and place a Thai Basil leaf under each dumpling and to the side as pictured below for fullest flavor.
4

Lined bamboo steamers with Thai Basil leaves. Try to keep your dumplings separate as so they don't stick together.
5

Using a lifted rack or a basic ramikin, add water and steam frozen dumplings for 15 minutes. Don't allow bamboo rack to touch water.
6

Add dumpling basket and cover.
7

Seal dumplings tightly in an additional pot.
8

Bahn bot loc steaming pictured.
9

Fully steamed seafood and pork Bahn bot loc pictured.
10

Prep your pot stickers. If you want a char on your pot stickers, simply pan sear them in a minimal amount of oil until browned.
11

Fully steamed pot stickers pictured after 15 minutes.
12

Chop all vegetables for your garlic ginger dip. Simmer for 10 minutes then chill.
13

Serve with a myriad of dips like a quality fish sauce or sweet chili sauce. Also, serve on a bed of fresh chilled cabbage. Garnish with fresh Cilantro. Enjoy!
14

My spicy Nam Prik Sauce pictured.
15

My Loose Thai Basil Sauce pictured.
16

A delicious jarred DIM SUM Sauce pictured.

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Cooksnaps

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MMOBRIEN @cook_2891564

on October 10, 2016 23:33

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!