Dim Sum Recipes - Dumplings With Crab Meat

Ingredients

• 6 dried mushrooms, soaked in cold water for 30 minutes and drained
• 2 tbsp sesame oil
• 1 tbsp chopped spring onion
• 2 tsp finely chopped fresh green ginger
• 8 oz crab meat, shell and cartilage removed and flaked
• salt and pepper to taste
• 1/4 tsp sugar
• 1 tsp soy sauce
• 1 tbsp sherry

DUMPLINGS

• 2 cups flour
• 1/2 cup boiling water
  Method:
• Cut off the mushroom stalks and chop the caps finely. Heat the oil in a frying-pan. When the oil is very hot, add the spring onion, ginger, mushrooms and crabmeat and stir-fry for 3 minutes over moderately high heat.
• Stir in the salt, pepper, sugar, soy sauce and sherry and stir-fry for a further 1 minute. Remove from the heat and set aside.
• Sift the flour into a bowl, then gradually pour in the water, mixing until all the flour is incorporated and the dough comes away from the sides of the bowl. Cover with a cloth and set aside for 30 minutes.
• Roll out the dough into a sausage about 2.5cm/1 inch diameter, then cut into slices about 2.5cm/1 inch wide. Flatten the slices until they are about 7.5cm/3 inch in diameter.
• Put a teaspoonful of the crabmeat mixture on one side of each circle, then fold over to make a semi-circle. Seal the edges by pinching them together.
• Half-fill a large saucepan with water and bring to a boil. Put the dumplings in a heatproof bowl or the top half of a steamer and place over the boiling water. (If the dumplings will not fit in the bowl in one layer, steam them in two batches.)
• Cover and steam the dumplings for 10 minutes. Serve ho
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Dim Sum Recipes - Chinese Spareribs

Ingredients

• 2 lbs spareribs, cut into individual ribs
• 1 tsp salt
• 4 tbsp peanut oil
• 2 garlic cloves, crushed
• 1 small onion, finely chopped
• 1 1/2 inch piece of fresh green ginger, peeled and finely chopped
• 4 tbsp soy sauce
• 3 tbsp dry sherry
• 1 tbsp superfine sugar
• black pepper to taste
• 2/3 cups chicken stock
  Method:
• Rub the spareribs all over wit salt. Heat the oil in a large frying pan. When the oil is very hot, add the garlic, onion and ginger. Stir-fry for 1 minute. Add the ribs, reduce the heat slightly and stir-fry for a further 5 minutes. Remove the ribs from the pan. Stir the soy sauce, sherry, sugar and pepper into the pan and stir-fry for 2 minutes. Return the ribs to the pan.
• Pour in the stock and turn the ribs so that they are well coated. Reduce the heat to low and simmer for 5 minutes. Cover and leave to simmer gently for 20 minutes. Remove the lid. Turn the ribs, re-cover and continue to simmer for 10 minutes.
• Preheat the oven to fairly hot 190C (Gas Mark 5,375F). Arrange the ribs in a roasting pan and spoon over any remaining sauce. Put into the oven for 5-10 minute, or until the surface of the ribs is dry and crisp. Serve at once.
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