Pan Fried Pork Dim Sum/ポークの小籠包点心
My translation of 小籠包shoronpow is - ‘little package’. Wrapped little something in thin pastry skin. It’s style is similar to hum bow but little..er. Jellied chicken stock oozes out it’s juice when cooked. That is when I regret that I didn’t make more.
Shoronpow usually served as 点心 dim sum in Chinese restaurant. I love to go to dim sum place with two other friends because they always comes in three pieces on a small plate and if I ask the server pushing the cart what’s in a package, the answer sounds like it’s all gibberish but we love adventure and mystery. Yes, we will take the one-whatever it is- on the right. 謝謝.
For this post I used pork, minced shrimp is also fantastic however. I probably pack it a little nicer next time. You see, people like prettier package.
First – make Chinese Chicken Soup Jell-O
- Unflavored powder gelatin 10g
- Cold water 1/4 cup
Hot water 1/2 cup
- Pour water in a small cup, sprinkle gelatin and soften.
- Put chicken soup granule in a small container then pour in hot water, stir and dissolve. After you no longer see the steam then add softened gelatin and mix well
- Cool the mixture by placing In a larger container filled with ice water (see picture). When it starts to harden transfer to refrigerator for 30 to 40 minutes.
- Mince the chicken Jell-O. Set aside
Second step- Make Pork filling
- Pork belly meat 120g minced
- Garlic chives (にら) 4 stalks minced - may substitute with green onion
- Ginger root peeled and minced about 2 Tablespoon
- Sake 1Tablespoon
- Sesame oil 1 teaspoon
- Soy sauce 1 teaspoon
- Sugar 1 teaspoon
- Salt 1/2 teaspoon
- Chicken Jell-O
- Mix pork, garlic chives and ginger root well
- Add sake, sesame oil, soy sauce, sugar and salt then kneed well with your hand
- Add chicken Jell-O and combine. You may need 1 Tablespoon water to get the filling to stick together.
- Divide filling into 10 parts and form balls. Keep chilled in refrigerator until ready to use
Third step – Make dough
Equipment: bread maker
- Weak power flour 110g
- Bread flour 40g plus more for dusting.
- Dry yeast 1 teaspoon
- Sugar 1 teaspoon
- Salt 1/2 teaspoon
- Cold water 80 ml.
- Put both flours in a bread maker pan first then bury the yeast in the flour.
- Put sugar, salt and water around flour.
- Select dough course and push start.
- After dough is done (raised once) remove form pan and form a ball.
- First dust the surface if necessary. Cut dough in half and make two 5 inch cylinders.
- Cut each cylinder to 5 equal parts then make balls. Keep the balls under a moist towel or paper towel to prevent the dough from drying out.
- Stretch the dough to make 4 inch diameter rounds. Make it so that center is little bit thicker than the edge.
- Put prepared filling in the center of round. Fold edges up to wrap as neatly as possible. Seal the seam securely.
Final step – Cook and Steam
- Vegetable or Peanut oil 2 Tablespoons
- Water 2 Tablespoons
- Sesame oil 2 Tablespoons
- White toasted sesame seeds 1-2 Tablespoons for garnish
- Green onion 2 stalks chopped small for garnish
- Heat 2 Tablespoon of vegetable oil or peanut oil in large non stick skillet at medium heat. Note; Place lid near so it is ready to use.
- Gently place the buns seam side down and brown the bottom.
- Pour 3 Tablespoons of water and immediately put lid and steam for 5-6 minutes at low heat. Remove lid and cook until water evaporates.
- Pour Sesame oil into the pan and occasionally scoop the oil onto the buns. Cook for 1-2 minutes
- Garnish with sesame seed and green onion on top. Serve with vinegar, ponzu or gyoza sauce.
On the home front….Old lawn was an utter disaster, weeds and moss and crab grass… We put new sod in front and back yard last week. Harvesting time for raspberry. Although the raspberry shortcake raspberries are short on flavor, they are long on looks!
Edible nasturtium are from seeds…I thought I choose orange color but whatever!The dainty rose has a great fragrance.This is Japanese flower I can’t remember the name. The Gumi plants produced some berries but they are so tiny! I grow up eating neighbor’s. Very nostalgic. My husband received packages from our children for Father’s Day which he kindly shared with me. He had to, those cookies from Momofuku Milk Bar are huge! The puddings from Japan were also delicious! Mmmmm…silky!