Chinese cuisine

Easy

Shrimp & Veggies Dim Sum (Blooming Pomegranate)

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Shrimp & Veggies Dim Sum (Blooming Pomegranate)

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This dish is creative, elegant and delicious. With a thick vegetable sauce and a shrimp filling, you’ll want to try this at home.

Recipe

PRE TIME: 30 min

COOKING TIME: 40 min

TOTAL TIME: 1 hr 10 min

3 SERVING

Ingredients:

6 stalks Green onion leaves
Filling
1½ tbsp. Butter
5 oz. Shrimp,diced
1 tbsp. Shaoxing wine
1 cup Salted chicken stock
1 tbsp. Oyster sauce
1/2 tsp. Sugar
1/4 tsp. Salt
1/4 cup Carrot, diced
1 large Winter bamboo shoot, diced
1 stalk Celtuce, diced
4 oz. Water chestnut, diced
1/4 tsp. White pepper
3 tbsp. Potato starch slurry(1 to 2 ratio of cornstarch to water)
Egg Wraps
4 large Egg wash
Spinach juice
5 oz. Spinach
1 cup Salted chicken stock
1/4 tsp. Salt
1/2 tsp. Sugar
1 tbsp. Potato starch slurry(1 to 2 ratio of cornstarch to water)
Garnish
1 tbsp. Carrot, minced

Directions:

Step 1

Make one cut on the shell of the winter bamboo shoots, take off the shell, and cut off the outside part and roots, keep only the tender part.

Step 2

Pour in water in a small pot. let the winter bamboo shoots submerge in the water, wait it boils. Turn on low heat, and simmer for about 20-30 minutes, and drain the water.

Step 3

Slice the cooked winter bamboo shoots, celtuce, and water chestnuts, and then stripe them, eventually make them all diced.

Step 4

Make the filling: take a large wok, set medium-high heat, add in butter, put in the diced shrimps, and fry for about 2 minutes. Then add the Shaoxing cooking wine, chicken broth, oyster sauce, sugar, salt, and carrots. When it boils, put in the diced winter bamboo shoots, celtuce, and water chestnuts, mix well. Pour in the watery potato starch. Finally, sprinkle some white pepper, stir well and turn off the heat. Pour it into a plate and let it cool down.

Step 5

Make egg skin: take a small fry pan, set over low heat. Pour in the egg wash, turn around the pan make the egg wash becomes a flat round shape egg skin.

Step 6

Spread the cool egg skin, position a spoon of the filling in the middle, tie it nicely with the boiled scallion. Make it a pomegranate shape. (Need to dip the scallion in the boiling water with some oil, so that the scallion won't break.)

Step 7

Put the "pomegranate" in a steamer after the steam comes up, wait for 5 minutes on high heat

Step 8

Make spinach juice: add the spinach into the blender, pour the chicken broth in to make spinach juice. Then filter the spinach juice.

Step 9

Pour spinach juice into the pot, set over medium-high heat, add salt and sugar, wait until it boils, add watery potato starch and stir well. (Use the watery starch as light as possible when cooking with spinach juice.)

Step 10

Pour the spinach juice into the plate, position the "pomegranate" in the middle, and sprinkle some minced carrots.

Step 11

Enjoy!