We made dim sum tonight, and it was pretty good. I'd planned to make about three or four different dim sum, with a quick veggie stir fry to go along with some sticky rice I'd made. Here's what I learned:
- Allot an hour, at least, for each item. I started at 5pm and we ate at 9pm. And I was smart and prepped all the veggies, etc., first, since every dish was a variety of the others.
- Willing little hands are great for the wrapping portion. The Bug wrapped up 16 packets of foil-wrapped chicken and countless pork & shrimp dumplings. Had I done it, it would have added an extra hour.
- It's best to use the tools prescribed by recipes, but if all else fails, figure out what the cooking process is and mock it up. I do not have a steamer pot and basket for sticky rice, so I steamed the rice in a damp tea towel on a metal steamer basket. Probably not the best way of doing it, but it worked. Of course, The Bug got a funny look on his face halfway through the rice and asked, "Did you put wet towel in the rice? It tastes weird." What a clown.
- If you're pan frying, for god's sake get a spatter screen!
- You need a variety of dipping sauces. Sweet, mustardy, vinegary. At the very least.
- There is absolutely no need to make all of the following at the same time for only three people:
Baked Foil-wrapped chicken
Steamed Shrimp & pork dumplings (kind of a sui mai)
Pan-fried Spinach & tofu egg rolls
(I never made it to the stir fry)