any good recepies for dim sum?

Question

or a website that explains how i can do them myself?

Answer 1

Here is what I made for a "Dim Sum Party":
Lobster Potstickers
Dipping Sauce:
1/3 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon chili garlic sauce
2 teaspoons black bean garlic sauce
1 teaspoon sesame oil
Filling:
1 pound lobster meat, coarsely chopped
1/4 cup finely chopped bamboo shoots
1 large egg white
1 tablespoon shredded basil
1 tablespoon cornstarch
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons finely minced ginger
2 teaspoons sesame oil
1/4 teaspoon salt
1/4 teaspoon ground white pepper
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30 potsticker wrappers
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3 tablespoons cooking oil
2/3 cup water
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Basil sprigs, for garnish
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Combine the dipping sauce ingredients in a small bowl; set aside.
Combine filling ingredients in a medium bowl; mix well. To shape each potsticker, place 1 teaspoon of filling in center of a potsticker wrapper. Brush edges of wrapper with water; fold wrapper in half, crimping 1 side, to form a semicircle. Pinch edges together to seal. Cover potstickers with a dry towel to prevent drying.
Place a wide frying pan over medium heat until hot. Add 1 to 1/2 tablespoons cooking oil, swirling to coat sides. Add potstickers, half at a time, seam side up. Cook until bottoms are golden brown, 3 to 4 minutes. Add 1/3 cup water; reduce heat to low, cover, and cook until liquid is absorbed, 4 to 5 minutes. Place potstickers, browned side up, on a serving plate; keep warm. Cook remaining potstickers with remaining oil and water.
Garnish potstickers with basil. Serve with dipping sauce.

Nori-Sesame Shrimp Toasts
For the shrimp paste:
6 ounces uncooked shrimp, shelled and deveined
1 large egg white
2 tablespoons chopped green onion
2 teaspoons cornstarch
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon minced ginger
1/2 teaspoon salt
1/8 teaspoon sesame oil
1/8 teaspoon ground white pepper
3 slices day-old white sandwich bread
1 large egg, lightly beaten
3 sheets Japanese seaweed (Nori)
1 tablespoon black sesame seeds
Vegetable oil for deep-frying
Make the shrimp paste: Combine the shrimp, egg white, green onion, cornstarch, rice wine, ginger, salt, sesame oil and pepper in the workbowl of a food processor. Process until the mixture is smooth, stopping once or twice to scrape down the sides.
Trim the crusts from the bread. Brush 1 side of 1 of the bread slices with the beaten egg and lightly press the nori sheet over the egg. Place the bread on a cutting board, nori side down, and trim any of the nori that extends past the edge of the bread. Spread about 1/3 of the shrimp paste over the bare side of the bread, mounding it slightly in the center. Sprinkle 1/3 of the black sesame seeds over the shrimp paste. With a chef's knife, cut each slice into 4 triangles. Repeat with the remaining ingredients.
Pour enough oil into a wok or a high-sided frying pan to come to a depth of 2 inches and heat over medium heat to 350 degrees F.
Slide 3 or 4 toasts, shrimp side down, into the oil. Cook for about 1 minute, turn over and continue cooking until edges are golden brown, about 1 minute longer. Scoop the toasts from the oil with a slotted spoon and drain on paper towels. Repeat with remaining shrimp toasts. Serve warm.

Shanghai Sticky Rice Siu Mai
4 to 6 dried black mushrooms
For the Seasonings:
1 tablespoon soy sauce
1 tablespoon oyster-flavored sauce
2 teaspoons dark soy sauce
2 teaspoons sesame oil
1/2 teaspoon sugar
For the Filling:
2 tablespoons vegetable oil
1/4 pound ground pork
1/4 cup finely chopped smoked ham
2 cups cooked glutinous rice, at room temperature
1/4 cup finely chopped bamboo shoots
1/4 cup finely chopped water chestnuts
1 green onion, trimmed and finely chopped
1 package (16-ounce) siu mai wrappers
1/4 cup frozen peas, thawed
Cabbage leaves, optional
Pour enough warm water over the mushrooms in a medium bowl to cover them completely. Soak until softened, about 20 minutes. Drain. Discard the stems and chop the caps finely.
To prepare the seasonings: Stir the soy sauce, oyster-flavored sauce, dark soy sauce, sesame oil and sugar together in a small bowl until the sugar is dissolved.
To make the filling: Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the ground pork and ham and stir-fry until the pork is crumbly and cooked through, 1 1/2 to 2 minutes. Add the rice, bamboo shoots, water chestnuts, green onion, seasonings, and reserved mushrooms. Cook, stirring, until heated through, for about 1 minute. Remove the filling from the wok and let cool.
To make the dumplings: Place 1 tablespoon of the rice mixture in the center of a wrapper. (Keep remaining wrappers covered with a damp towel to prevent them from drying out). Gather up the wrapper around the filling, pleating it as you go to form an open-topped pouch. Carefully squeeze the sides of the dumpling about half way up to give the dumpling a 'waist.' Center a pea over the top of the dumpling. Repeat with the remaining dumplings, keeping the formed dumplings covered with a damp cloth while filling the remaining wrappers.
Pour enough water into a wok to reach about 2 inches up the sides and bring to a boil. Line the inside of a bamboo steamer with cabbage leaves or parchment paper and set it over the water (the steamer shouldn't touch the water). Place as many dumplings in the steamer as will fit without touching each other. Steam the dumplings until the wrapper is cooked and tender to the touch, 3 to 4 minutes. Serve with classic dim sum accoutrements like hot mustard, chili paste and soy sauce.

Steamed Gingered Salmon with Warm Citrus Sauce
Canola oil to cook
2 tablespoons ginger julienned
1/2 cup sliced scallions
1 tablespoon fleur de sel
1 teaspoon coarse ground szechuan peppercorns
1/2 teaspoon coarse ground white peppercorns
4 (3-ounce) pieces of salmon fillet
4 eight inch rice paper, softened in warm water
4 red leaf lettuce leaves for steaming
1/2 tablespoon pink peppercorns, for garnish
Set up a steamer. In a saute pan coated with oil on medium heat, saute the ginger and scallions until soft, about 2 minutes. Set aside. Wipe out pan and toast the salt and peppercorns until fragrant, about 2 minutes. Grind the peppercorns and salt. Season the fillets on both sides with the salt/peppercorn mixture. Place 1 wrapper on a clean dish towel. Place a thin layer of the ginger/scallion mixture and top with fillet. Roll bottom towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. The top of the package will be the ginger/scallion mixture. Place packages in a steamer lined with a leafy vegetable. Steam for about 8 to 10 minutes. Ladle citrus sauce on small plates and place salmon on top. Garnish with pink peppercorns

WARM CITRUS SAUCE
Juice of 1 orange, separated
Juice of 1 lemon, separated
Juice of 1 lime, separated
1 tablespoon clear soy sauce
1 tablespoon lychee honey
1/2 tablespoon butter, optional-but highly recommended
Salt and white pepper
In a non-reactive pan, combine juices and reduce on low heat by 5 percent. Add the segments, soy sauce and honey and heat. Whisk in the butter. Season to taste and check for seasoning.

Answer 2

Dim Sum is a type of Chinese food in which you order in small amounts. Rather than order ala carte, the waiters/waitresses will walk around the restaurant with amounts of food and ask you which kinds you would like to order. Though in small portions, Dim Sum is considered "fancy" Chinese food sometimes. Some of the foods include steamed pork buns, salted meats, and sticky rice wrapped in a type of leaf.

Answer 3

Egg White Pancakes:
4 egg whites
1/2 teaspoon wheat starch
1/4 teaspoon salt
1/16 teaspoon white pepper
Vegetable oil

Chicken Meatball:
1/2 pound boneless, skinless chicken breast, chopped fine
6 (31 to 35 shrimp per pound size) shrimp, peeled, chopped fine
4 pieces black mushroom, chopped fine
1 ounce back fat, chopped fine
1/3 piece scallions, chopped fine
2 pieces cilantro, minced
8 pieces water chestnut, chopped fine
1/8 teaspoon white pepper
1/4 teaspoon salt
1/4 teaspoon sesame oil
1 to 1/2 teaspoon oyster sauce
Cilantro sprigs

Egg white sauce:
1/2 cup chicken broth or water
1 egg white
1 tablespoon all-purpose flour
Pinch salt

Virginia ham slice, dried and ground into a powder or crumbled hard boiled egg yolk mixed with kosher salt, for decoration

To make egg white pancakes: Lightly beat egg whites with wheat starch, salt, and pepper until well combined. Heat a nonstick saute pan over medium-high heat. Add some oil and heat. Pour 2 teaspoons of the mixture into the pan, spreading it out into a shape of a circle, while making sure it is as thin as a piece of paper. Repeat with all of the batter.

In the bowl of a food processor, combine chicken, shrimp, mushrooms, fat, scallions, cilantro, water chestnut, white pepper, salt, sesame oil, and oyster sauce. Pulse until all the ingredients are chopped. Remove the leaves from several cilantro sprigs. Blanch sprigs in boiling water for 15 to 30 seconds to soften enough to be able to tie into a knot.

To make dim sum: Lay out an egg white pancake. Add some of the chicken meatball filling. Fold the pancake around the filling and tie the opening with the softened cilantro. Trim the top of the dumpling. Put the dumplings into a steamer, and cook for about 5 to 10 minutes.

Egg white sauce: heat the water and add the egg white, stirring vigorously, add 1 tablespoon flour and season with salt.

Garnish the dumplings with ground dried Virginia ham or crumbled hard-boiled egg yolk mixed with kosher salt and some egg white sauce.

Answer 4

Sui Mai Dim Sum Dumplings

Ingredients

3 black mushrooms; dried
1/3 c bamboo shoots; canned
1/2 lb pork loin with fatback
1 ts sesame oil
1 ts rice wine or dry sherry
1 tb cornstarch
1 egg white
1 ts salt
1/2 ts granulated sugar
1/4 ts white pepper; freshly ground
30 won ton skins; fresh or defrosted

Instructions

The 1/2 lb pork loin should be ground with 1 ounce of fatback.
Cover mushrooms with boiling water and soak for 15 minutes. Drain, trim and discard tough stem ends and finely mince caps. Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely. In a large bowl, combine pork, mushrooms, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed. From into 30 1-inch balls. Trim the corner of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out. To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket. Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright. Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water. Cover and steam for 5 to 8 minutes or until done. Serve meatballs hot and garnish plate with sprigs of fresh corianders. Makes 30 dumplings.

Answer 5

Try these:
http://www.cooks.com/rec/view/0,1626,146178-249201,00.html
http://www.thingsasian.com/stories-photos/3228
http://chinesefood.about.com/library/bldimsum.htm
http://www.asianonlinerecipes.com/dim_sum/dim_sum.php

Answer 6

cooks.com or allrecipes.com!