These were the actual recipes used during Scamper’s recent weekend get together… you can read all about it here:
- Movie Night aka Scamper Flies By The Seat Of Her Pants
- Movie Night aka Scamper Flies By The Seat Of Her Pants – Part 2
Dim Sum is a Chinese rolling buffet. Traditionally, carts of delicacies are rolled through a packed hall of hungry fans. Some are steamed. Some are fried. There are varieties that are baked and roasted too. Dumplings, pork buns and noodles are accompanied by spare ribs and roasted duck. If you like Chinese food, you’ll love dim sum. We recently discovered that a dim sum party is tremendous fun. Everyone can participate in making something wonderful.
Fried wontons are crucial for a satisfying dim sum. Everyone will pretend to eschew all fried goods, as if some invisible diet coach is ever present. Don’t give that talk a moment’s thought. These little buggers will disappear as quick as a wink. Just in case you have a few of the Richard Simmons types around, you can always opt to boil them instead.
Ingredients
- 1/2 pkg wonton skins. They’re usually in the refrigerated vegetable section.
- 6 oz canned crab meat
- 6 oz cream cheese, at room temperature
- 1/2 tsp minced garlic
- 1 dash Worcestershire
- 1/2 tsp salt
- 1 egg
- Oil for frying
Preparation
- Combine crab, cream cheese, garlic,
- Worcestershire and salt
- Beat the egg
- Lay out the wonton wrappers, also called skins, and place about 1/2 tsp of the filling in the center
- Dip your finger into the beaten egg and swipe it around the edges of the wonton
- Sealing it like a triangle, by folding it in half is super easy
- Ella happened to be in charge of wontons though and she pinched the four corners together and sealed the top bits. Her way actually looked really good. It was almost like a four leaf clover.
- Experiment to discover what works for you
- The only must is that you need to seal the filling in the wrapper by pinching all of the edges
- Heat the oil to 400 degrees and fry until they’re golden. 3-5 min
- Lay them on paper towels for 2 min. To whisk off excess oil
- Be careful. Everyone will swarm the plate and grab them but they will still be very hot. Children will need to wait or they might burn their mouths.
Ingredients
- 1/2 lb ground pork
- 1/2 lb fresh peeled and cleaned shrimp, chopped
- 1 Tbsp mirin
- 1 Tbsp soy sauce
- 1/2 tsp sesame oil
- 1 Tbsp fresh, minced ginger
- 1 Tbsp sugar
- 3/4 c finely chopped, scallions
- 2 cloves minced garlic
- 2 Serrano chilies, finely chopped
- 1/2 pkg wonton wrappers
- 1 egg
- Cornstarch for dusting
Preparation
- Combine the ingredients from pork through Serrano chilies in a Pyrex bowl
- Refrigerate for 1-24 hrs
- Beat the egg
- Fill each wonton skin with just under 1 tsp of filling
- Brush the edges with egg
- Pinch the edges together
- *If you choose to boil them dust them, lightly with corn starch and chill until your broth is boiling
- Place them in boiling soup
- When they float they are ready
- *if you want to fry them, heat oil to 400 degrees and fry to golden
- Serve with dipping sauce.
Ingredients
- 3 poached chicken breasts
- 1 boiled potato, peeled and diced
- 2 tsp curry powder
- 1 tsp palm sugar
- 2 tsp chopped scallion
- 1/4 frozen peas, defrosted
- 32 wonton wrappers (approx.)
- 1 bunch chives
- Oil to deep fry
Preparation
- Combine all ingredients through peas in a food processor
- Use the pulse button to make a fine chop but not a paste
- Chill for up to 24 hrs or until you are ready to stuff and fry
- Place just under 1 tsp of filling in a wonton wrapper
- Grab all of the edges in a bunch at the top.
- Tie the ends together with a piece of chive. If you look at the picture, you’ll know exactly what we mean
- Heat the oil to 400 degrees
- Fry until golden
- Serve with either sweet chili sauce or duck sauce
Next Time
Spring rolls
Summer rolls
Egg rolls
Enjoy your fried treats.
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