Followers of the Club on facebook will have seen the post on the animal-shaped dim sum class put on by Jin Cuisine in August. Was your child there? Take a look at the special demonstration by chef Tsang!
20% off the à la carte menus at JIN CUISINE from Monday to Saturday in November. Click here for details.
| Ingredients (makes ten) | |
| Fresh prawns | ten |
| Minced prawn | 240g |
| Gluten-free flour | 240g |
| Carrot | 120g |
| Beet | 60g |
| Cuttlefish pasta | ten pieces |
| Seasoning: salt, chicken powder, sugar, sesame oil, pepper Shrimp eyes: a mixture of cuttlefish ink and flour, or black sesame |
|
Preparation
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Wash prawns and remove heads, intestines and shells (except tails). Set legs aside for later.
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Add salt, chicken powder, sugar, sesame oil and pepper to the minced shrimp to taste and mix well.
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Blanche cuttlefish pasta in a hot wok for about ten seconds then set aside.
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Wash carrot and beet and steam until soft. Mash and heat until the juice boils gently.
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Mix vegetable juice with flour and knead for about two minutes. Then roll out into a long strip.
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Divide the dough into 20g lumps and roll each one into a circle. Trim the edges with a knife.
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Put 24g of minced prawn into each wrapper topped by a fresh prawn with the tail sticking out.
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Fold the wrapper first to create ten pleats and then form the end into the shape of a prawn head.
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Wind a cuttlefish noodle three times around the tail and trim any excess.
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Insert prawn legs into the dumpling heads, add eyes and steam for about seven minutes before serving.
Demonstration
| Ingredients (makes ten) | |
| Oyster mushrooms | 120g |
| Marmoreal mushroom | 120g |
| Chicken drumstick mushrooms | 120g |
| Fresh mushrooms | 120g |
| Spinach | 60g |
| Gluten-free flour | 200g |
| Shallots | 10g |
| Seasoning: salt, chicken powder, sugar, sesame oil, pepper Sauce: mix starchy flour and water Eyes: mixture of cuttlefish ink and flour or black sesame |
|
Preparation
-
Wash all the mushrooms, dice and blanche for about 15 seconds. Add salt, chicken powder, sugar, sesame oil and pepper to taste.
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Heat chopped shallot into wok over medium heat then add mushrooms and fast fry for about 20 seconds. Add sauce and stir-fry for another ten seconds then set aside.
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Wash the spinach and heat to a low boil.
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Mix spinach juice and flour then knead well for two minutes, then roll out into a long strip.
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Divide the dough into 20g lumps and roll into circles. Trim the edges with a knife.
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Put 48g of mushrooms mix in the wrappers, fold in half and form the ends into a horn and seahorse mouth (trim the top of the mouth).
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Make ten pleats in the dumpling wrappers then shape the other end into a long, curvy tail.
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Add eyes and steam for about five minutes before serving.
Demonstration
(Photos are representative only.)
Jin Cuisine
Address: 2/F, Holiday Inn Express Kowloon East Hong Kong, 3 Tong Tak Street, Tseung Kwan O (Tseung Kwan O MTR Station Exit C)
Enquiries or reservations: (852) 2623 2333
