Chat Recipes for November 9

These are the companion recipes for my food chat on November 9, 1998. Please go back to find other chat dates and directions to the chat. Most of these I made for our chat party in 1997, if you'd like to see the menu. I have, however, tried all of these at one time or another.

Dim Sum! Glorious dim sum! I have yet to meet one I haven't liked!! Dim sum means "a point on the heart", but to those who have tried it, it means AWESOME food!! For those of you who know me, you know this is my weakness. I create a dimsum feast for New Year's Eve every year for the past 8 years. It's a tradition I have started and plan to continue! We also celebrate Chinese New Year's with tons of dim sum (no, I'm not Chinese, I'm Italian and Portuguese!!) and other glorious Chinese dishes. You must be thinking "what a lunatic!". Ah, you are right...when you have tasted dim sum from a teahouse in Chinatown, then you know why I am in love. You can do this at home...and I will teach you how!!

Take your time when you attempt these. Most are easier then it sounds, and in no time you can be making dimsum house quality food!

Some hints

When a steamer is referred to, it means either a bamboo one you put over a pot of boiling water, or a towering aluminum one (which I have both kinds). The bamboo one should cost about $20, and is found in all kinds of stores from Wal-Mart to your local Chinese grocer. Get 2 bamboo ones (they stack on top of each other) if you have a large family so you don't make them suffer waiting for all the yummy food!

"Light soy sauce" is referred to in many of the recipes. Light does NOT mean low salt. It means light in COLOR. If the soy sauce you are purchasing does not say "dark" or "light" on it, tilt the bottle. If it coats, it's dark, if not, it's light (a little secret I picked up from my favorite Chinese grocer). The flavors are totally different. The stuff you buy in the grocery store is closer to dark. If you want REAL soy sauce and at a bargain, track down the closest Chinese grocery store.

White button mushrooms cannot be substituted for dried black mushrooms. The taste is totally different and inferior.

You can use water chestnuts and bamboo shoots in a can instead of fresh.

When fresh ginger is called for in a recipe, they are referring to gingeroot, not the powdered ginger, which is not substitutable.

When sherry is called for in a recipe, use dry cooking sherry from your liquor store, or you can purchase it (at a higher cost) from your Chinese grocer.

When preparing your dishes for steaming, most recipes call for green veggie leaves (use lettuce, etc). You can also use a regular oven/microwave safe eating dish, that has been oiled with sesame oil. Put the dish directly in the steamer, if it can fit. Make sure there is plenty of room for the steam to escape around the dish (use little dishes in the bamboo one, and larger dishes in the aluminum one). The lettuce will give it a little flavor and make it very easy to remove. Do NOT put the food directly on the steamer tray.

Purchase your white pepper at a Chinese grocery store or at a health food store to save on money.

Do not substitute onions for scallions in recipes. Scallions are far more delicate in flavor.

Make sure the water in the pot (for the steamers) is at a full rolling boil when you start timing the cooking. Chicken and pork turn white when they are steamed, so you must be careful that you have cooked it enough.

There is no suitable substitute for oyster sauce.

If you cannot find dumpling wrappers, take the large egg roll wrappers (NOT the spring roll wrappers), and cut into 4 squares by cutting in half lenthwise and widthwise. You can usually find the square dumpling wrappers in your grocery store, in the produce section.


Basic Shrimp Filling*
Baked Bun Dough
Baked Pork Buns*
Char Siu Bao (different variation)
Chinese Chicken Livers
Chinese Pork Sausage Buns (different variation)
Egg Noodle Dough
Eggrolls
Ginger Soy Sauce
Hot Mustard*
Hot Oil
Patti's Dumplings*
Patti's DimSum Dip*
Patti's Vegetable Dumplings*
Pearl Balls*
Pork Shu-Mei
Roast Pork*
Scallion Oil*
Shrimp Balls*
Shrimp Boats
Shrimp Toast
Spicy Ribs
Spring Rolls
Steamed Beef Dumplings*
Steamed Bun Dough*
Steamed Rice Noodles
Steamed Sausage Buns*
Vinegar Soy Sauce*
Wheat Starch Dough

* indicates recipes I've used and love

Please join me at ivillage.com for this special chat, on November 9. I look forward to seeing you there!

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