Dimsum and Kimchi Broth



On the eve of a Korean feast day, all family members gather together to shape dimsum (dumpling). Dimsum stuffed with kimchi doesn't taste greasy, and goes well with other Korean foods with a tinge of hot flavor. Kimchi dimsum can be steamed, or boiled to make a broth.



Materials(makes for four) and Precooking

4 cup flour
1 teaspoon salt
400g (0.9 pounds) brisket of beef
200g (0.4 pounds) oyster
1 sheet laver
1 sheath scallion
a small amount of minced garlic
@ stuffing
1/2 head cabbage kimchi
100g (0.2 pounds) minced pork
100g minced beef
1/2 cake (about 2-inch cube) of been curd
100g green beansprout
a small amount of sesame seed oil, roasted sesame seeds, pepper
beef brisket boil and strip-slice. Apply minced scallion, garlic and sesame seed oil. boil some for light soup.
kimchi squeeze out liquid and mince.
green beansprout wash and squeeze out water. Mince.
dimsum wrap mix flour with salt and water to make thick dough. Cover with wet cloth and let sit for a while. Spread with a rolling pin and press with a bowl to make sheets of wrap about 10cm (4 inches) in diameter
oyster wash in salted water and drain
been curd crush
scallion wash and cut into short pieces in slanted angles.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

Cooking
  1. Stuffing; mix together minced pork, beef, kimchi, been curd, green beansprout and add sesame seed oil, roasted sesame seeds, pepper.
  2. Place a spoon of stuffing on a sheet of dimsum wrap. Fold the wrap into half-circle and press-close both ends to stick together. Let out the air when pressing. Otherwise it will burst during cooking and get messy.
  3. Put the flavored beef brisket in the boiling brisket soup and continue to boil for a while. Put dimsum in the batch. When dimsum is almost cooked, put oyster and scallion so that they are only lightly cooked.
  4. Serve in bowls.
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