Dim Sum at Home

Quick breakfast of left overs when you r in a hurry

A must have dish when you have dim sum breakfast! Juicy, tender and savory sweet spare ribs with fermented black beans served in a small dim sum plate, now you can enjoy this same authentic dish at home!

I harvested a lot of alpine leek.Since these wanton dumplings can be used in many different dishes, I make a lot of them and store them in the freezer.Press out the air while wrapping the fillings, so that the dumplings won't fall apart easily when you cook them. If you boil them in rapidly boiling water, they may break apart.Reduce heat to medium after adding the wanton dumplings.They can be stored in the freezer. Recipe by Mamipo-

Just like the ones you had at dim sum!Step by step instructions: https://youtu.be/JSmRj2ZHFps

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.

Gross? Well, it's popular in Asian cultures. Try it! 😬Did u know that cooking dimsum style chicken feet involves a long process of cooking (fry, brine, braise and steam)? This version shortens it so you can enjoy chicken feet at home...in the shortest amount of time possible. Lol

This is another recipe for buns. The taste changes depending on how you cook them! These griddle-cooked or pan-fried buns are just as soft and fluffy as steamed buns, and they are hard to mess up too! They're easier and quicker to make than steamed buns!If the buns are hard to wrap, reduce the amount of filling.The chopped chives tend to become soggy, so mix them into the filling just before you form the buns. For 4 servings, 12 buns. Recipe by Masako Bishoku

Daikon radish mochi cakes with dried shrimp or bacon chips are delicious too, but I love plain ones that really highlight the flavor of the daikon radish.Use a heatproof container or any suitable container you have as a mold. Adjust the steaming time depending on how thick your cake is. You can also wrap the cake tightly with plastic wrap and freeze it. This goes well with chunky ra-yu or chili garlic oil. Recipe by Hoink

Dim er Devil is a pucca Calcutta delight. The city's chop-cutlet culture is legendary, and Dim er Devil or Egg Devil enjoys a glory spot among the mind boggling assortment of crumbed and fried goodies - fish fry, kabiraji cutlets, fish rolls and batter fried fish - the city offers.Calcutta owes its chop-cutlet legacy to the Raj Era. Back in the days of the Raj, local khansamas learnt the nuances of European cooking in the kitchens of the sahibs. Soon they were crumbing and frying thin escallops of meat, cooking with cheese and baking pies. And with that started the feted chop-cutlet tradition.Dim er Devil is something of a misnomer. It is not deviled eggs but a Bengali version of scotch eggs, a classic English dish, with in turn was inspired by the Mughlai Nargisi Kofta. But Bengali cuisine, especially Raj era cuisine, has quite a few such misnomers. Chop to a Bengali, for instance, is not a cut of meat, but crumbed and fried croquettes. And we make chops out of everything - meat, prawns, fish, potatoes, tomato, banana blossom et al. Dim'er devil is the richer cousin of chops. This eggs encased in a sweet and spicy minced goat meat wrap and are mini bombs packed with flavours.

With this recipe, it'll be just like you have a yakitori joint in your home.If you use an electric griddle, you can cook these without having to worry about the skewers or dividing the pieces evenly. Gather everyone around the griddle for a fun family event!Be careful not to poke yourself if you'd prefer using the bamboo skewers.Recipe by Puriman

When I was posted overseas, there was no Mexican restaurant. But I had a craving for Mexican food, so I made it myself.Since then, this dish has become our standard menu in our family.*You can make the chili con carne soupy, or rather thick, or however you want. The consistency changes depending on how long you cook it for. You can make it more colorful if you add carrots or bell peppers.*Make tortillas to your desired sizes. We like making them small, and enjoy with lots of different toppings! For 4-6 servings. Recipe by Komahina mama

Dimsum is one of my favorite dish for snacking. Whether it’s fried or steam both are so delicious. It’s very simple and you can create this dish with any ingredients you like.

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1 piece)Per Serving: 431 calories; 42 g protein; 24 g fat, 14 g carbs (0.5 carbs: 1 protein)Recipe = 9 servings of vegetables, 2 servings of fruit (2 vegetable per serving, 0.5 fruit per serving)*This recipe is from Madigan Army Medical Center, Joint Base Lewis McChord, WA

I just tried making it and it turned out delicious!If you can, sesame paste is good but... white sesame will give it a nice, mild taste! For 2 servings. Recipe by Silvy1978

The new virtual thing going around is people making salad bars in their refrigerator. Well I rent and have an older refrigerator, and i don’t have the room but think its a great idea. Then the snackle box come out and went viral and people started to do salads bars like this as well. This is how i came about doing this. I just use what we like. My teens likes chef salads so i try to stay with them ingredients.There’s also a women known as the salad bar mom who has a restaurant style salad bar in her house for her family of 11 , what is a great idea . so for me this style set up with my snackle boxes will have to do forMy family of 3 for now until i can afford a commercial prep station or my family gets bigger lol 😂My teens love this they can pick whatever just like at a restaurant, they say they feel fancy and its just like a restaurant just a mini salad bar.Since 2020 most of the salad bars and buffets are gone so this is a nice option. I noticed after I started doing this i dont miss them over price salad bars/ buffets and my family is eating more salads/ veggies if i have it like this easy and assessable.So far i have done this 3 times now and about on the 3rd day i have to restock it just depends on how many getting out of it and how often, i just do this for lunch time with 2 teens and one adult getting a salad so it does last.

Some time ago, I was so busy taking care of my children, plus I had to cook for my large family. I was trying to make as many shumai dumplings as possible as fast and easily as possible, and tried making these quickly in just 15 minutes, using ingredients I had on hand. They looked luxurious, and the taste exceed my expectations and got rave reviews. Since we can all enjoy them together, they've become a family favorite.If you're using ground pork, I think it's a good idea to use a generous amount of oyster sauce.When cooking the shumai, if any of the kitchen parchment paper is sticking out from under the lid it may catch fire, so watch out for that.I recommend serving this to many guests or at parties too. For 4 to 8 servings - 2-3 batches using a 28 cm [11.0 in] diameter frying pan. Recipe by Karenmamacchi

I wanted to eat tasty dan dan noodles at home that's not instant or precooked.The white sesame paste usually sinks to the bottom. After you pour in the soup, mix well before adding the noodles to make the best of it. For 1 serving. Recipe by Pasuke

My mother has been making these shumai for a long time.When filling the dumplings, I use two disposable chopsticks to neaten up the shape. Even if the dumplings are a bit misshapen, after they are steamed you won't notice it much. If you are steaming them in a microwave, the cooking time varies depending on how many you're cooking. I think it's about 4 to 5 minutes per 10 shumai, covered with plastic wrap. Recipe by *tsumuji mama *

My family loves yakitori. Since there are lots of hungry boys in my family, it can get expensive to eat out. That's why we try to make it at home.Please adjust the sweetness of the sauce. When the chicken is freshly cooked, dip in the sauce. It prevents the chicken from getting dry. The oil that drips off the chicken when you dip the skewers in it gradually adds flavor to the sauce. You can pour the leftover sauce on top later, use it for a stir-fry, or pour it over rice. For 30 skewers. Recipe by Keikunno okusan

We also get a lot of tomatoes from my in-laws. This recipe is quick to make, and is versatile too, so I make it all year.PS: If you don't have whole cumin seeds, add some cumin powder at the very end.To peel the tomatoes, remove the cores, make a crisscross cut in the skin, and put in boiling water for about 20 seconds. The peel will come off easily.I used small tomatoes this time. (300 g in total)This is delicious wrapped in tortillas or as a pizza topping too. If using it like that, reduce the amount of water added and season well with salt and pepper. Recipe by putimiko

I revived a recipe I learned a long time ago at a cooking class.You can omit the peeled shrimp, but please make sure to use canned scallops, even cheap ones. The filling comes together well without a binder like katakuriko potato starch flour.Japanese leek is much better than regular onion in this too.Just combine all the ingredients and mix together. They'll be fighting over these, so make a lot! Everyone can easily eat at least 10 of these. They are so different from the store bought ones! Homemade shumai are the best by far! For 30 shumai (siumai) dumplings. Recipe by Pokuchan

I wanted to have a Taiwanese style dish.Slice the pork belly into 0.1-0.2 cm thicknesses.Chill the cucumber and leek in the fridge for a while before use. For 3 to 4 servings. Recipe by Mizorecchifan

This is delightfully packed with vegetables. Both young and old will enjoy the taste.The secret ingredient of oyster sauce gives a richer flavor.By precooking vegetables in the microwave, you can cut down on time. Recipe by Kotoaji

My mom ran a tempe production business when I was in 2nd grade. I don’t really pay attention of how she made it but I just remember if things to do and things not to do.Tempe is daily cheap food in Indonesia so I guess I take it for granted. When I move to the US, I cannot find any authentic Tempe and it made me want to make one myself.

I had noodles with dipping sauce and tomatoes at a ramen restaurant. It was so tasty that I just had to recreate the dish at home.Please taste and adjust the amount of condiments for the soup.You could also use ready-made soup if you don't feel like making it. For 1 serving. Recipe by Mikachuu

I've been making dry curry for a long time and settled on this recipe.The minced meat won't clump together too much if you add water with the meat. For 3~4 servings. Recipe by border514

Pork bones are usually difficult to obtain and takes longer to cook. Instead, I use chicken carcass to recreate Ramen Jiro easily.This is a DIY Ramen Jiro with strong soy sauce flavour, pork umami, and rich pork back fat.It cost more than my usual recipe, but takes less time to cook.If you want to use pork bones, refer to my usual recipe. Recipe by Yasu@Bushu Kawasaki

玄関のドアが開くと『めっちゃ、イイにおい！』と、声が聞こえる。カレーが本気で好きな旦那のために、研究し出会ったブレンドです♪

手作りだから、自分好みの味に調節できます。白菜も一緒に蒸すので、とても美味しい付け合わせになります！焼売は餃子よりも簡単につくれて、フライパンとステンレス蒸し器で仕上げられます◎

I wanted to have a different type of stir-fried noodle dish, so I made mie goreng.Cook the vegetables quickly over medium-high heat. This'll give them a nice texture.You can put more red chili peppers and gochujang in if you'd like! Recipe by Kotoaji