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Mike's DIM SUM Brunch
Mike's DIM SUM Brunch

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We hope you got benefit from reading it, now let’s go back to mike's dim sum brunch recipe. You can have mike's dim sum brunch using 27 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to prepare Mike's DIM SUM Brunch:
  1. Provide ● For The Garlic Ginger Sauce
  2. Get 1/4 Cup Fine Minced Fresh Garlic
  3. Provide 1/3 Cup Shredded Diakon Radishes
  4. Get 1/4 Cup Minced Fresh Ginger
  5. You need 1/2 Cup Light Soy Sauce
  6. Take 1/4 Cup Rice Wine Vinegar
  7. Provide 1 tbsp Rock Palm Sugar [or more to taste]
  8. Use 2 tbsp Quality Fish Sauce
  9. Prepare ● For The Dumplings [steamed]
  10. Get Pork & Vegetable Dumplings
  11. Provide Seafood & Vegetable Dumplings
  12. Take Pork Wontons
  13. You need Beef & Pork Pot Stickers
  14. Take Sweet Bean Desert Dumplings
  15. Get ● For The Bamboo Steamers
  16. Prepare as needed Whole Garlic Cloves
  17. You need as needed Lettuce Leaves
  18. Prepare as needed Cabbage Leaves
  19. Prepare as needed Bamboo Leaves
  20. Prepare as needed Ginger Slices
  21. Take as needed Thai Basil Leaves
  22. Prepare ● For The Sides
  23. You need Pickled Ginger
  24. You need Soy Sauce
  25. You need Sweet Chili Sauce
  26. Provide Quality Fish Sauce
  27. Take Diakon Radishes [shredded & soaked in rice wine vinager]
Instructions to make Mike's DIM SUM Brunch:
  1. First, start with bamboo steamers. You can purchase these for under $20.00. I'd highly recommend purchasing 2 to 3 of these if cooking for more than two.
  2. Go to your local Asian market and purchase the dumplings, wontons and pot stickers of your choosing. I've never once found an inferior product there.
  3. Line your bamboo steamers with lettuce, cabbage or bamboo leaves to keep your dumplings from sticking to your bamboo tray. Bamboo leaves impart the most flavor but, if using lettuce or cabbage, add chunks of fresh ginger, garlic and place a Thai Basil leaf under each dumpling and to the side as pictured below for fullest flavor.
  4. Lined bamboo steamers with Thai Basil leaves. Try to keep your dumplings separate as so they don't stick together.
  5. Using a lifted rack or a basic ramikin, add water and steam frozen dumplings for 15 minutes. Don't allow bamboo rack to touch water.
  6. Add dumpling basket and cover.
  7. Seal dumplings tightly in an additional pot.
  8. Bahn bot loc steaming pictured.
  9. Fully steamed seafood and pork Bahn bot loc pictured.
  10. Prep your pot stickers. If you want a char on your pot stickers, simply pan sear them in a minimal amount of oil until browned.
  11. Fully steamed pot stickers pictured after 15 minutes.
  12. Chop all vegetables for your garlic ginger dip. Simmer for 10 minutes then chill.
  13. Serve with a myriad of dips like a quality fish sauce or sweet chili sauce. Also, serve on a bed of fresh chilled cabbage. Garnish with fresh Cilantro. Enjoy!
  14. My spicy Nam Prik Sauce pictured.
  15. My Loose Thai Basil Sauce pictured.
  16. A delicious jarred DIM SUM Sauce pictured.

When dining solo you can try maybe three or four different items. Prices may vary during special occasions determined by the hotel. Whatever the reason, dim sum became an integral part of the morning routine in Guangdong, and it was here that the snacks became the precursor to modern brunch that Westerners would recognize today. "It was originally more like breakfast," Anderson said. "You'd start the day with tea and some. Typically dim sum is consumed during brunch hours — late morning to lunchtime. Nowadays, dim sum is eaten all over China and the world, but the dishes are believed to have originated in the southern China's Guangdong region before eventually making their way to Hong Kong.

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