Tuesday, June 18, 2013

Little Packages

Pan Fried Pork Dim Sum/ポークの小籠包点心

_DSC0064My 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
  • Chinese chicken soup granule (鶏がらスープの素) 1 teaspoon

  • Hot water 1/2 cup 

  1. Pour water in a small cup, sprinkle gelatin and soften._DSC0004
  2. 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
  3. 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.
  4. 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_DSC0020_DSC0021
  • Ginger root peeled and minced about 2 Tablespoon_DSC0025
  • Sake 1Tablespoon
  • Sesame oil 1 teaspoon
  • Soy sauce 1 teaspoon
  • Sugar 1 teaspoon
  • Salt 1/2 teaspoon
  • Chicken Jell-O
  1. Mix pork, garlic chives and ginger root well_DSC0026
  2. Add sake, sesame oil, soy sauce, sugar and salt then kneed well with your hand
  3. Add chicken Jell-O and combine. You may need 1 Tablespoon water to get the filling to stick together.
  4. 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.
  1. Put both flours in a bread maker pan first then bury the yeast in the flour.
  2. Put sugar, salt and water around flour.
  3. Select dough course and push start.
  4. After dough is done (raised once) remove form pan and form a ball.
  5. First dust the surface if necessary. Cut dough in half and make two 5 inch cylinders.
  6. 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._DSC0045
  7. Stretch the dough to make 4 inch diameter rounds. Make it so that center is little bit thicker than the edge.
  8. 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
  1. 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.
  2. Gently place the buns seam side down and brown the bottom._DSC0051
  3. 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._DSC0055
  4. Pour Sesame oil into the pan and occasionally scoop the oil onto the buns. Cook for 1-2 minutes
  5. Garnish with sesame seed and green onion on top. Serve with vinegar, ponzu or gyoza sauce.

_DSC0054My friend brought me a generous amount of premier kale. I brushed lightly with olive oil and sprinkled with salt then roasted it in the oven 10 minutes or so at 375F before I put on the shoronpow.


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.  _DSC9567_DSC9549Harvesting 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!_DSC9556The dainty rose has a great fragrance._DSC9562This is Japanese flower I can’t remember the name. _DSC9552The Gumi plants produced some berries but they are so tiny! I grow up eating neighbor’s. Very nostalgic. _DSC9554_DSC9559My 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!_DSC0003_DSC0074_DSC0075










    1. Looks delicious!! Your yard looks lovely too. I wonder what it would be like to be a great cook!! I'm just average but that's better than being bad I guess. hehe

      1. Leanne, Ha ha ha. You're so funny! Thank you for your comment.

    2. I eat 小籠包 all the time but haven't get my hands on making them at home. I love that you add the chicken broth jelly in them for the "soup" inside effect. :)

    3. I really like your version of the 小籠包 recipe... I will find time this week to make some for my little family...They would surely love it too:) Thank you for sharing this Ameki!
      Your garden looks so neat! I love those flag stone and the stone walls too. Hey! You've done a good mistake when you bought the Nasturtium... that colour is unique and very pretty:)

      1. Thank you so much. We love this dish and I hope your family will too.

    4. Are you kidding me!! You are like a Japanese version of Martha Stewart! AND you take beautiful photos too.

    5. 明美さん、本当にすごい。お料理のクラス、真剣に考えた事ないですか?駐在の日本人の奥様とか集めて、お料理教えたらみんなに喜ばれると思います。私近所だったら、一番乗りで行きますよ!小籠包、めっちゃくちゃおいしそう!!!!!!!

      1. なみちゃんからそう言われると、マジでうれしいですよ。 ドラゴンロールすごいよねえ。 作ってみたいけど、あんなに上手に作れるか、不安だわ。

    6. These look so much better than the ones in my Chinese restaurant (actually the only Chinese restaurant I go to and my choice is driven by their superior dim sum, compared to other places). Dim sum are practically the only thing I order in Chinese restaurant, so imagine how hungry your cute buns make me! Congratulations! I know they are not easy to prepare.
      Are these your own raspberries? I am impressed. Gumi plants look very intriguing. I would love to taste some...

      1. Thank you Sissi. I usually eat too much at dim sum place. I always wonder though, how in the world Chinese people stay so thin? What's their secret?