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Dim Sum and Wokman
Dim Sum

Pork and Shrimp Wraps

1 lb minced pork
8 ounces shrimp,minced
1 cup chinese cabbage, finely chopped
1 egg
1 tablespoon cornstarch
6 shallots, finely chopped
2 teaspoons soy sauce
2 teaspoons sesame oil
4 ounces wonton wrappers
Oil for deep frying (if you choose to do this).

In a bowl combine all the ingredients (except wonton wraps), Mix well.Place a teaspoon of this mixture in the center of each wrap.Bring the sides of the wrap up toward the center, pleating edges together around the filling. You may now freeze them (separately on a cookie sheet and thenbag them) or you may proceed to cook them. When you wish to serve them place frozen wraps in the oven at 375 to 400f for about 15-20 min or until cooked completely and golden brown or Deep Fry the filled wraps. However if you choose to deep fry this must be done BEFORE you freeze them. when ready to serve put them frozen in a 375f oven for about 15 min or until heated through.Drain well on paper towel. Serve with either a sweet chili sauce or a sweet and sour sauce as a dip.

Garlic Chicken Wings

2 Lbs.Chicken wing pieces
1 egg
1/4 cup of beer
2 Tbsp. soy sauce
3 Tbsp garlic salt
1/4 cup flour
1/4 cup cornstarch
1/2 tsp baking powder
dash white pepper

Par boil chicken until well cooked ( This reduces the amount of fat absourbed during frying). Mix remaining ingrediants to make batter. Add chicken and toss to coat. Cover and chill 1/2 hour. Deep fry chicken in vegtable oil at 425F until golden brown. Serves 4 to 6

Orange Glazed Spareribs

2 lbs st louis ribs, cut 2 inches, water to cover
3 slices ginger, lightly smashed
3 scallions, lightly smashed
2 star anise
1/4 cup dark soy sauce
1/2 cup sugar
1/2 cup chicken stock
2 teaspoons dark soy sauce
1/2 tablespoon orange zest, minced
1 teaspoon vegetable oil

If you have a chopping cleaver, separate the ribs (removing all fat) and carefully chop them into 2" pieces.Your butcher can use his electric saw to cut them down if this is what you prefer.You still have to separate them. Note: Star anise, available in Asian grocery stores, is an eight pointed star shaped ingredient.Each point has an anise seed in it.It's hard to find whole pieces so just count out a total of 16 points (more or less, depending on how much you like the taste).
Put the ribs, ginger, scallion, star anise and 1/4 C soy sauce in a pot along with water to cover. Bring to a boil and let simmer, uncovered, for 20 minutes.Pour into a colander, let cool and remove all the pieces of seasonings.To glaze the ribs: heat a wok on high flame and add a teaspoon of oil (just enough to lightly coat the ribs).Stir in the ribs to coat.Stir the glaze ingredients to bring the sugar into suspension and add it to the wok.Keeping the fire on high, stir the mixture occasionally until you notice a definite reduction in the amount of liquid.(The whole glazing process takes only about 10 minutes or so) Now comes the only really critical part of making the dish: once the glaze starts to reduce it finishes up very quickly so watch carefully!Stir constantly until the glaze has reduced entirely and remove to a serving platter.(If you cook too long it starts to burn very quickly).This dish can be prepared in advance and reheated in the microwave.

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