Mike's DIM SUM Brunch
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.
Open in Cookpad AppCooking Instructions
- 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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