GF Dim Sum & Some Cooking Class Recipes

DIM SUM TURNIP CAKE:
*I use a 1.5qt glass container that is ~7" x 9" x 2.5" in size that comes with a sealed tight locking lid. You can get these at Walmart of HMart. This recipe is based for this container

1/2 cup rice flour - do not buy at amazon or Walmart. All Asian stores I've been to carry this brand and it should only be less than $2/bag. I'm only linking for brand.

3 tbsp tapioca starch or corn starch - Arrowhead organic brand found at health food stores or same Asian brand as the rice flour

1 daikon (~14oz of shredded daikon)

Redmond's mineral salt

chopped green scallions (green part)

Optional Toppings: Grilled Shiitake / King Trumpets dice and pre-grilled or roasted with a bit of tamari sauce. Most Chinese top with Chinese sausage. Be creative. Can top with whatever you'd like!

1 - Peel daikon and shred till it fills about 3/4 of the glass container (~14oz)

2-  In a bowl, combine rice flour, tapioca starch, and pinch salt. Mix well

3- Whisk in 2 cups warm water and mix well

4- In the glass container, pour flour mixture over shredded daikon

5- Top with your toppings and green scallions

6- Steam for at least 45-60 minutes (it will slightly jiggle a bit)

7- Cover with lid and put in the fridge for at least 6 hours or overnight. (Can make this ahead and this will keep in fridge for 5-7 days)

8- When ready, slice and grill on frying pan on all sides

9- Enjoy with soy sauce, chili, black vinegar

2 cup sticky glutinous rice (soaked overnight)

1/4 tamari

1/3 mirin or  Shaoxing wine (rice wine)
2 cups chopped mushrooms (shiitake, oyster, bunapi, oyster)
sliced ginger
*optional: may add Chinese sausage, chicken, beef, etc.

1. Cut out center of lotus leaves and remove and cut lotus leaves in half. Soak lotus leaves in water for at least 2 hours in room temp water. Will need to find a weight like another bowl of water to submerge water underwater

2. Mix rice, tamari, rice wine and ingredients. 

3. Light brush the inside of the leaves with sesame oil

4. Fill 1/2 cup of filling and top with sliced ginger to ensure each wrap gets enough. May do this with animal protein.

5. Wrap and steam for least 45-60 minutes

1 cup rice flour (recommend to soak for at least 8 hours.  Soak flour in water and discard dirty water by pouring out.)

1/2 cup tapioca starch

6 cups filtered room temp water

1 tbspn avocado oil
pinch sea salt

ground pork, woodear mushrooms, jicama, shallots, fish sauce, sea salt, white pepper,

1. Mix wrapper batter and let it sit for at least 20 min (may store in tight container for up to 7 days)

2. Stir fry filling

3. In a frying pan on medium-high heat, slightly brush with oil. Fill pan with wrapper batter and fill with filling

4. In less a minute, roll off the pan onto plate

2 hot water

2 rice flour

1 glutinous rice flour

1 tapioca starch

1. Mix rice flour, glutinous rice flour, tapioca starch

2. Add hot water spoonful at a time to turn dough into a ball

3. Cover and allow to rest for least 30 minutes

4. Roll out on floured surface and hand cut noodles

5. Boil noodles and remove when floating or translucent

6. Enjoy with soup broth!