Trio of Dim Sum
Cara created this dish for America's Culinary Cup Season 1. This trio opened her finale menu as a love letter to her past - a Wuxi crab and pork soup dumpling, a shrimp and bacon har gow in a crystal skin, and a pork belly zongzi with a bright salsa verde. The judges praised the whole plate, calling the zongzi the showstopper and the har gow a favourite. This Fix-It leaves those praised elements untouched and rebuilds only the soup dumpling with a richer, gelatin-set aspic folded near one-to-one with the pork, so it delivers the burst of hot broth the judges missed.
- Time: 2 min
Source: Relaxed Recipes
Ingredients
- FOR THE SOUP-DUMPLING ASPIC
- / 225 g pork skin
- pork trotter or hock, split
- Shells and a few legs from 1 crab
- slices ginger
- scallions, whole
- / 30 ml Shaoxing wine
- / 1.4 L water
- / 6 g powdered gelatin
- FOR THE PORK BELLY ZONGZI
- / 225 g pork belly, skin on, cubed
- light soy + 1 tbsp dark soy
- / 12 g sugar
- star anise
- / 300 g glutinous rice, soaked overnight
- dried bamboo leaves, soaked and rinsed
- FOR THE SOUP-DUMPLING FILLING
- / 225 g ground pork
- grated ginger
- minced scallion
- / 15 ml light soy sauce
- / 4 g sugar
- / 5 ml sesame oil
- white pepper
- / 85 g picked crab meat
- / 225 g set aspic, diced
- FOR THE SOUP-DUMPLING WRAPPERS
- / 200 g all-purpose flour
- / 80 ml just-boiled water
- / 45 ml cool water, as needed
- FOR THE HAR GOW FILLING
- / 55 g smoked bacon, fine dice
- / 225 g raw shrimp, peeled
- / 30 g bamboo shoot, fine dice
- / 2 g sugar
- / 6 g cornstarch
- White pepper and salt, to taste
- FOR THE CRYSTAL SKIN
- / 100 g wheat starch
- / 30 g tapioca starch