Hong Kong Recipes Only



China, Pt 2 (Hong Kong): A Tale of Two Cities

Baozi (包子): Steamed Pork Buns


Ingredients

Dough:

• 3 cups all-purpose flour

• 1 tsp instant yeast

• 1 tbsp sugar

• 1 tsp baking powder

• ¾ cup warm water

• 1 tbsp oil

Filling:

• 250g (½ lb) ground pork

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp sesame oil

• 1 tsp sugar

• 1 tbsp cornstarch

• ½ cup chopped cabbage or scallions

• 1 tsp ginger (minced)

Instructions

1. Make dough: Mix flour, yeast, sugar, and baking powder. Add water and oil, knead until smooth. Let rise 1 hour.

2. Prepare filling: Cook pork with sauces, sesame oil, sugar, and cornstarch. Add cabbage and ginger. Cool.

3. Shape buns: Roll dough into a log, cut into 12 pieces. Flatten each, add filling, pleat edges, and seal.

4. Steam: Place buns on parchment in a steamer, rest 15 mins, then steam 15 mins over boiling water.

5. Serve: Hot, with Spicy Sichuan Chili Oil Dip (below).

Spicy Sichuan Chili Oil Dip (for Baozi)

Ingredients

• 2 tbsp chili oil (with sediment for texture)

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• ½ tsp Sichuan peppercorn powder

• 1 tsp hoisin sauce

• 1 scallion, finely chopped

Instructions

• Mix all ingredients together. Serve as a dip with baozi.

Shumai (燒賣): Open-Top Dumplings


IngredientsWrapper:

• 1 package round dumpling or wonton wrappers

Filling:

• 250g (½ lb) ground pork

• 150g (5 oz) shrimp, peeled, deveined, and minced

• 4-5 dried shiitake mushrooms (soaked & finely chopped)

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp sesame oil

• 1 tsp sugar

• 1 tbsp cornstarch

• ½ tsp white pepper

• 1 small carrot (grated, for garnish)

Instructions

1. Mix filling: Combine pork, shrimp, mushrooms, soy sauce, oyster sauce, sesame oil, sugar, cornstarch, and pepper. Stir until sticky.

2. Assemble: Place a wrapper in your palm, add 1 tbsp filling, and gently shape into a cup. Smooth the top and garnish with grated carrot.

3. Steam: Line a steamer with parchment, place shumai inside, and steam for 8-10 mins over boiling water.

4. Serve: Hot, with Soy-Vinegar Dipping Sauce or Sweet-and-Savory Hoisin Peanut Sauce (below).

Soy-Vinegar Dipping Sauce (for Shumai)

Ingredients

• 3 tbsp light soy sauce (or tamari for GF)

• 1 tbsp Chinkiang black vinegar (or balsamic in a pinch)

• 1 tsp sesame oil

• 1 tsp sugar (or honey)

• 1 clove garlic, minced (optional)

• ½ tsp fresh ginger, grated (optional)

• Red chili flakes or sliced bird’s eye chili to taste

Instructions

• Whisk all ingredients until sugar dissolves. Let sit 10 mins for flavors to meld.

Sweet-and-Savory Hoisin Peanut Sauce (for Shumai)

Ingredients

• 3 tbsp hoisin sauce

• 1 tbsp creamy peanut butter (or tahini for nut-free)

• 1 tbsp warm water (to thin)

• 1 tsp rice vinegar

• 1 tsp toasted sesame seeds

• Crushed peanuts for garnish

Instructions

• Mix all ingredients until smooth. Use as a glaze or dipping sauce for shumai.

Cheung Fun (肠粉): Rice Noodle Rolls


Ingredients

Batter:

• 1 cup rice flour

• 2 tbsp wheat starch (or cornstarch)

• 1 tbsp tapioca starch

• 2 cups water

• ½ tsp salt

• 1 tsp oil

Filling (Optional):

• Shrimp, BBQ pork, or sliced scallions

Sauce:

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp sugar

• 1 tbsp water

• 1 tsp sesame oil

Instructions

1. Mix batter: Whisk all batter ingredients until smooth.

2. Steam: Lightly oil a flat-bottomed tray, pour a thin layer of batter, add filling (if using), and steam 3-4 mins until set.

3. Roll: Use a spatula to gently roll the noodle sheet.

4. Serve: Drizzle with sauce and garnish with sesame seeds.

These recipes capture the essence of Hong Kong’s dim sum classics as described in the text. Let me know if you’d like any adjustments!

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