Dining Out on Dim Sum in Chinatown @ Las Cosas

Last weekend, I attended a dim sum cooking class at Las Cosas with Chef Johnny Vee. I worked on the dessert – silken mango pudding. That and the spicy hoisin ribs were my favorite. I learned that the egg rolls could be baked. I did not work on that dish, but recipes involving a big pot of oil are a hassle so I was happy that the baked egg rolls were not bad at all.

Class Description: Just for fun, today we pretend we are lunching in a fabulous big city Dim Sum House in Chinatown. Imagine hanging Peking Ducks and bamboo steamers bursting with dumplings and Steamed Pork Buns. Our eat-til-you’re-stuffed menu includes: Hot & Sour Soup, Shrimp Dumplings, Shiitake Egg Rolls, Spicy Hoisin Ribs, Potstickers, Mu Shu Duck, Scallion Pancakes and Silken Mango Pudding. We’ll even fire up the Pu-Pu grill! All served with copious amounts of hot tea! Join the celebration of this classic dining tradition. (Hands-On)

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Per usual, the menu items were divided up among the class members. I worked on Silken Mango Pudding on my own.

Silken Mango Pudding

I got my tray of ingredients – sugar, frozen mango, gelatin, salt, and lime juice. Not pictured cold water and heavy cream.

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I started with water and sugar in a sauce pan and heated until the sugar dissolved.

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I also started blooming the gelatin with sugar and some warm water.

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Then I put the mango in the blender and added the heated sugar mixture.

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Then I added the gelatin mixture and the heavy cream to the blender and added the lime juice.

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Finally, I pour the mixture into ramekins and they went into the refrigerator to set up.

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The Other Menu Items

Hot & Sour Soup – chicken broth, dried shiitake mushrooms, rice wing vinegar, cornstarch, sesame oil, ginger, tofu, bean thread noodles, soy sauce, and crush red pepper.

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Shrimp Dumplings & Potstickers – shrimp, rice wine vinegar, cornstarch, sugar, sesame oil, salt, white pepper, scallions, and ground pork.

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Both of these were made from the same batch above, but the cooking technique was different. The ones on the left are steamed dumplings. They were steamed in a bamboo steamer. The ones of the right were cooked in a skillet to get the bottoms a little crispy. Then water was added and a lid was immediately placed on the skillet to use steam to continue to cook them. A finishing sprinkle of sugar and soy sauce was then applied.

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Shiitake Egg Rolls – oyster sauce, soy sauce, sesame oil, sugar, salt, peanut oil, ginger, garlic, scallions, carrots, shiitake mushrooms, shrimp, pork, and wrappers.

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Spicy Hoisin Ribs – pork ribs, rice wine vinegar, soy sauce, ginger, garlic, sesame oil, Chinese five spice powder, hoisin sauce, and sambal oelek.

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Moo Shu Pork – soy sauce, dry sherry, sesame oil, cornstarch, pork tenderloin, shiitake mushrooms, green onions, garlic, ginger, napa cabbage, sugar, black pepper, vegetable oil, eggs, hoisin sauce, and moo shu pancakes.

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Scallion Pancakes – flour, salt, boiling water, cold water, vegetable oil, and green onions.

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We served some of the dim sum in this pu-pu grill.

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