I've been wanting to make dim sum at home for a while now. I've made steamed pork buns and potstickers before, but I wanted to try my hand at other kinds of steamed dumplings. So, last night, Nick and his daughter Maggie came over to prepare dinner with me.
Maggie was in charge of making sesame chicken potstickers, and she did a fabulous job! She also made a spicy peanut dipping sauce (recipe at the end of this post) to go with them.
I was in charge of the shrimp shumai, a recipe that I wanted to test so that I can use it in an upcoming cooking class.
I was very happy with both of these recipes, and I will definitely make them again. They were much easier and not as tedious as I'd expected.
Today, I'm using the leftover chicken filling (it makes way more than 20!) to make meatballs that I'll eat with rice and veggies.
adapted from Mark Bittman