Learn how to make dim sum at home with Chef Martin Yan! First, Chef Martin gathers a variety of colorful peppers to make stuffed bell peppers with seafood mousse (1:00). For the mousse, he uses a combination of white fish and shrimp. 🍤🥟Martin substitutes beef for turkey to make a lighter version of classic steamed meatballs (8:37). 🦃The secret ingredient for these savory turkey balls are dried tangerine peels which are aromatic but also give it a citrus zing. Martin follows this up by showing us how to make a popular steamed Shui Jiao dumpling (12:12) using ground pork, dried shrimp, and wheat starch dough.🐷🥟 The episode wraps up with sweet wontons (19:03) made with shredded coconut, roasted sesame seeds, walnuts, and raisins.🥟🍯
Chef Martin leaves the studio to visit a dim sum restaurant to see how they make dim sum for large groups of people (17:03).
Yan Can Cook, Season 4, Episode 19: Dim Sum Delights
#dimsum #howto #🥟#MartinYanMondays
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About Yan Can Cook:
After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series 'Yan Can Cook' on public television. Infused with Martin's signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.
See what Martin is up to now on his website: yancancook.com/home/
Discover more fun with food on KQED: www.kqed.org/food
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