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Dim Sum and Wokman
Dim Sum

Shrimp Egg Rolls



1lb small shrimp cooked
2 cups celery cabbage sliced across the head very fine
10-12 water chestnuts shreded match stick size
2 stalks celery minced
2 scallions chopped
1 cup bean sprouts
1tsp.sugar sauce
1 package egg roll wrappers


Heat oil in wok.Add shrimp,celery cabbage,water cheatnuts
and celery.Stir fry 3-5 minutes.Add bean sprouts stir fry
2 minutes.Add salt,sugar and soy sauce.Stir to blend
1 minute.Let cool then roll in wrappers.Deep fry until
golden brown,drain on papper towels.NOTE (you can use chicken or pork in place of shrimp)
DO AHEAD NOTES:Fry egg rolls.Cool.Just before serving,deep fry again


Serving Size:

Makes 16 to 18

Spring Rolls


1 tablespoon oil
2 cups your choice of meat (cooked ham, Chinese barbecued pork, or raw chicken, cut julienne)
6 mushrooms, then julienne
1/2 cup bamboo shoots, cut julienne
1 cup bean sprouts
1 small carrot, shredded
1-1/2 cups Chinese cabbage, shredded
2 scallions, shredded
1/4 cup chicken broth
2 tablespoons oyster sauce
2 teaspoons sugar
2 teaspoons cornstarch
1 package spring roll wrappers or egg roll wrappers
1 egg, beaten
4 cups oil for deep-frying


Heat oil in a wok. Add meat and stir-fry briefly (until cooked through, if raw). Add vegetables and stir-fry about 2 minutes. Combine chicken broth, oyster sauce, sugar, and cornstarch. Add to wok and stir-fry until sauce thickens. Let filling cool before filling spring rolls (refrigerate if you're in a hurry).
Position one wrapper like a diamond with one point facing you. Place about 2 tablespoons of filling in a log shape across the bottom about 2" from the lowest corner. Fold the bottom corner up over the filling and tuck it behind the filling. Roll the packet up once to enclose the filling securely. Moisten the three remaining corners of the wrapper with beaten egg. Fold the left and right corners to the center and press down firmly to seal, forming an envelope. Finish rolling up, sealing the top corner. Repeat with remaining packets.
(Spring rolls may be prepared a few hours ahead and refrigerated, covered with plastic wrap, until ready to cook. Make sure they do not touch each other or the dough will stick together.) In a deep-fryer or wok, heat 4 cups of oil to 360 - degreesF.Deep-fry spring rolls a few at a time, until crisp and golden. Drain on paper towels. Serve hot.Makes 20-24

4 tablespoons sugar
1/2 cup warm milk (110*F)
1/3 cup warm water (110*F)
2 teaspoons active dry yeast
About 2 1/2 cups flour
1/2 teaspoon salt
8 dried black mushrooms
2 tablespoons cooking oil
1/2 cup minced green onions
2 teaspoons minced garlic
1/2 cup water
4 teaspoons hoisin sauce
4 teaspoons oyster-flavored sauce
1 tablespoon sugar
2 teaspoons cornstarch dissolved in 2 tablespoons water
1 1/2 cups chopped Chinese Barbecued Pork
1 egg yolk, lightly beaten

Dissolve 2 tablespoons of the sugar in milk and water. Sprinkle in yeast; let stand in a warm place until bubbly, about 10 minutes. Gradually mix in remaining 2 tablespoons sugar, 2 cups flour, and salt. Add more flour as needed until dough is no longer sticky.
Place dough on a lightly floured board and knead until smooth and elastic, 6 to 8 minutes. Place in an oiled bowl, cover, and let rise in a warm place until doubled in bulk, about 1 hour.
Meanwhile prepare filling: Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems and coarsely chop caps. Heat a wok over high heat. Add oil, swirling to coat sides. Add green onions, garlic, and mushrooms; stir- fry for 1 minute. Stir in water, hoisin sauce, oyster sauce, and sugar. Add cornstarch solution and stir until sauce boils and thickens. Stir in pork. Cool.

Cooking: Punch down dough, then roll into a cylinder. Cut cylinder into 12 equal pieces. Roll each into a ball; cover.
Flatten each ball and roll into a circle 4 to 6 inches in diameter. Place 1 heaping tablespoon filling in center. Gather edges of circle over filling; twist and pinch edges together to seal. Place buns, seam side down, 2 inches apart on an oiled baking sheet. Cover and let rise in a warm place until puffy and light. Brush tops with egg yolk.
Preheat oven to 350oF. Bake buns until golden brown, 18 to 20 minutes.

Makes 12