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Before you jump to Mike's DIM SUM Brunch recipe, you may want to read this short interesting healthy tips about Apples Can Certainly Have Huge Advantages For Your Health.
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We hope you got benefit from reading it, now let’s go back to mike's dim sum brunch recipe. You can cook mike's dim sum brunch using 27 ingredients and 16 steps. Here is how you achieve it.
The ingredients needed to make Mike's DIM SUM Brunch:
- Prepare ● For The Garlic Ginger Sauce
- Provide 1/4 Cup Fine Minced Fresh Garlic
- Provide 1/3 Cup Shredded Diakon Radishes
- Prepare 1/4 Cup Minced Fresh Ginger
- Prepare 1/2 Cup Light Soy Sauce
- Provide 1/4 Cup Rice Wine Vinegar
- Use 1 tbsp Rock Palm Sugar [or more to taste]
- Provide 2 tbsp Quality Fish Sauce
- Provide ● For The Dumplings [steamed]
- Prepare Pork & Vegetable Dumplings
- Get Seafood & Vegetable Dumplings
- Provide Pork Wontons
- You need Beef & Pork Pot Stickers
- Prepare Sweet Bean Desert Dumplings
- Get ● For The Bamboo Steamers
- Provide as needed Whole Garlic Cloves
- Get as needed Lettuce Leaves
- Get as needed Cabbage Leaves
- You need as needed Bamboo Leaves
- Prepare as needed Ginger Slices
- You need as needed Thai Basil Leaves
- Take ● For The Sides
- Get Pickled Ginger
- Prepare Soy Sauce
- Get Sweet Chili Sauce
- Get Quality Fish Sauce
- Use Diakon Radishes [shredded & soaked in rice wine vinager]
Instructions to make Mike's DIM SUM Brunch:
- First, start with bamboo steamers. You can purchase these for under $20.00. I'd highly recommend purchasing 2 to 3 of these if cooking for more than two.
- Go to your local Asian market and purchase the dumplings, wontons and pot stickers of your choosing. I've never once found an inferior product there.
- Line your bamboo steamers with lettuce, cabbage or bamboo leaves to keep your dumplings from sticking to your bamboo tray. Bamboo leaves impart the most flavor but, if using lettuce or cabbage, add chunks of fresh ginger, garlic and place a Thai Basil leaf under each dumpling and to the side as pictured below for fullest flavor.
- Lined bamboo steamers with Thai Basil leaves. Try to keep your dumplings separate as so they don't stick together.
- Using a lifted rack or a basic ramikin, add water and steam frozen dumplings for 15 minutes. Don't allow bamboo rack to touch water.
- Add dumpling basket and cover.
- Seal dumplings tightly in an additional pot.
- Bahn bot loc steaming pictured.
- Fully steamed seafood and pork Bahn bot loc pictured.
- Prep your pot stickers. If you want a char on your pot stickers, simply pan sear them in a minimal amount of oil until browned.
- Fully steamed pot stickers pictured after 15 minutes.
- Chop all vegetables for your garlic ginger dip. Simmer for 10 minutes then chill.
- Serve with a myriad of dips like a quality fish sauce or sweet chili sauce. Also, serve on a bed of fresh chilled cabbage. Garnish with fresh Cilantro. Enjoy!
- My spicy Nam Prik Sauce pictured.
- My Loose Thai Basil Sauce pictured.
- A delicious jarred DIM SUM Sauce pictured.
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