Dumplings / Dim Sims
I run an Asian food stall at the school fete each year to raise money for the school. It was load of work – a whole month of preparation rolling thousands of dumplings; the 2-hour sleep the night before the fete; and the stress about food quality and logistics.
But I loved it. I loved the families who helped to cook and served. I loved the families who enjoyed our food and left great comments on the social media. It is somehow all worthwhile.
Here is a quick video clip to share – families gathered at our house to wrap 1,000 dumplings a week before the fete. We then freeze the dumplings, boiled and then pan fried them on site at the school fete.
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For Harmony Day this year, a few lovely ladies at work organized a ‘bring-a-culture-dish’ morning tea event. I made a large dish of wonton ‘salad’. It was distinctively Cantonese with a HK style XO sauce, and distinctively not Cantonese as it was served lightly chilled, a style used frequently by Northern China called ‘liang ban’.
This wonton salad is also fantastic for school fetes. A few years ago I made a massive plate of wontons for my boy’s school fete – it sold out within 20 minutes. I am planning to make it again for this year’s fete.
I used lots of ingredients for the wontons, as I had them readily available in the pantry. If you can’t find some of the ingredients, feel free to skip some of them. I have marked all the ingredients you can skip with ^ below.
A video on how to wrap wontons is also attached below.
Recipe is as follow: Read the rest of this entry »
For the past few years I coordinated the Asian food stall for our school fetes. Last year we sold over 1,000 pan fried dumplings which was one of the most popular food on the day. To make these dumplings, I held a dumpling party at our house. Many Chinese families from the school came to help out. I was rewarded handsomely – I learnt many family dumpling tricks from all over China.
Now I am preparing for this year’s fete again. I am keen to experiment a few more varieties of dumplings.
One of the mums from school told me about a thick bush of fennel by the railway. She gathered some of the herbs and made pork and fennel dumplings, a popular dish from Northern China.
I didn’t gather the herbs from the side of the railway, but I did make the pork and fennel dumplings. I used a thicker shop bought wrappers and steamed the dumplings. I am a Cantonese after all and I love my steamed dumplings. They were really yummy.
Recipe is as follows:
My little boy’s school has a school fete shortly and I am running an Asian food stall for the school.
Last Sunday we had a few school families and friends over to wrap dumplings for the Asian food stall. We used up 16kg of pork mince, 6 large bunch of garlic chive, 3 large wom bok cabbages. At the end of the day we made 1,100 ‘jiaozi’ dumplings and 120 ‘siu mai’ dim sims.
In between wrapping the dumplings, we enjoyed a few bottles of sparkling wines, smoked spicy beef ribs, Vietnamese pork kebabs, some giggles and chats. We also tested our fruit of labor – pan fried dumplings (picture below).
I have learned a few new tricks for making dumplings. Our friend Michelle had kindly came over to help out and she was an expert in preparing the dumping filling. She soaked some Sichuan red pepper corns with hot water and added the water to the filling, this will give the meat extra favors. She also stirred the mince with chopsticks one circular direction which will smooth the meat. When she pan fried the dumplings, she added some plain flour mixed with a little water, which formed a lovely web-like base that tasted absolutely delicious.
We also added sesame oil, mirin, soys sauce to the dumpling filling. We used shop bought dumpling wrappers as 1,100 wrappers were too many to be hand made.
Looking forward to sell these lovely dumplings at the fete and raise some money for our school.
My sister was over this afternoon with my niece who is the same age as my little boy. While the kids were playing, my sister helped me to make some ‘fun guo’, one of my favorite yum cha dish.
It is really simple to make. I first stir fried the filling with diced chicken, leek, five spice tofu, Chinese mushroom, salted radish, wood ear fungus and bamboo shoot; then I made the wrappers with wheat starch and tapioca. I have no talent using rolling pins, so I used my pasta machine to roll out the dough. While I was rolling out the dough and cutting out the wrappers, my sister worked on wrapping the dumplings.
Recipe is as follow:
As school fete fast approaching, I am trying out different ways to cook a large amount of finger food within a small amount of time. I am running an Asian Food stall for the school fete.
Spring rolls had always been a favorite at the previous fetes. Deep frying food at the fete makes me nevous, especially there are so many little kids around with their balls. So I am trying out pan frying the spring rolls.
The result was brilliant – they were better than the deep fried ones as I don’t have to roll them too tightly, so they are beautifully crispy.
The filling for my spring rolls today were mung bean vermicelli, wood ear fungus, cabbage, carrot, leek, shrimp shell, bamboo shoot and fried shallot. Sounds yummy, doesn’t it.
Recipe is as follow: