![]() The filling does not ask for much of your time. These reasons and more are why the Chinese use round rice in many of their dim sum. When cooked, the individual raw, rounded rice grain always remains whole and individual. Round rice is a staple of many cultures: find it on most grocer's shelves. This recipe uses round rice (also known as short grain or pearl grain) that you might know as dessert rice. If you don't have a steamer, just follow the instructions below to improvise one using a disposable aluminum pie plate. Once learned, these techniques will become good friends. If you can make a meatloaf, you can prepare these dumplings. I think this dim sum resemble flowers!īoth dumplings rapidly come together: we aren't talking complicated. Before steaming, the filling is partially wrapped in the skin, but not fully enclosed on the top- a delightfully easy way to form a dumpling. Rice is added into to the filling and placed in the middle of the dumpling skin. The second dim sum is a partially open face dumpling using a traditional dumpling skin. After the dumplings are steamed, the rice glistens pearl-like about the meatball's surface. The first dim sum is a classic named "Pearl Balls." A miniature meatball is formed by rolling, then rolled again in water-soaked rice. The same meat filling is used to make a couple different, delicious Chinese dim sum. No authentic ingredients were forfeited in the making of these small wonders. The preparation of dim sum can easily slip into your kosher repertoire. Or, make one, then another time try one of the others. The recipes form some kind of divine duo. These delicious tastes are all simple to master. Small tastes were never more delightfully construed.ĭim sum are small, wise bites of food that can also accomplish the business of a meal. The Chinese have a fondness for displaying their ingenuity in food making. Perhaps it’s part of my DNA? These dim sum recipes continue the Kosher Chinese conversation that I started in Remaining Kosher Volume One: A Cookbook for All with a Hechsher in Their Heart. ©2015 Lauren Stacy Berdy, All photos © 2015 John White Remaining Kosher Volume Two: A Cookbook for All with a Hechsher in Their Heartįirst Publication Volume One: July 2013 Publication and time for some kosher Dim Sum by guest columnist Lauren Stacy Berdy. ![]()
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