(Joyful music) (clapping) - In Chinese, the words "dim sum" literally means touching your heart.

And today, I am going to touch hearts with a variety of dim sum delights.

With all these colorful peppers I have here, I'm going to choose a couple, then I'm going to show you how to do stuffed bell peppers with a seafood..

So you can do it tonight.

I'm going to show you, we're going to pick up a couple of these and we'll do it.

Of course, if you are very hungry, you can stuff a gigantic bell pepper.

This will last you for three days.

First, we are going to cut this up.

Okay.

We will cut this up.

Get rid of the seeds because this is a nice, sweet pepper.

Not too hot, we will get rid of these.

Okay.

Get rid of these.

Get rid of these.

I don't want anybody to see anything.

(laughs) Marvelous!

Done!

Or you can just use a spoon to kind of scrape it like this.

Look at this.

Very simple.

See this?

Very easy to do, just take it out like this.

And then set it aside.

Set it aside.

Then, the next thing I'm going to show you is we're going to get ready to make the shrimp mousse or the seafood mousse.

Get ready a processor or you can do it by hand.

I have some fish here.

This is about quarter pound of white fish, and we'll cut into little chunks like this.

Make it twice as big.

One, two.

Set it aside, put it together.

One, two, three.

And this way, you can put it in your food proces.. And then, the next one, I also want to put approximately quarter pound of shrimp, shell, and devein.

Let's put the shrimp also right in here.

Okay?

I hope everybody at home can see that right here.

Then also, I'm gonna to make it more interesting.

We're gonna put a lot of other seasoning in there.

All of these: egg whites, soy sauce, sesame seeds, and white pepper.

Cut up some mushroom.

Okay.

You're going to make a lot of noise.

(chopping noise) No noise.

(faint chopping noise) Depends on your mood.

And then you put them all together.

Put it right here.

In the meantime, we're going to put all the rest of the ingredients.

One egg white, okay.

Look at this.

Some sesame seed oil, one teaspoon.

Two to three tablespoons, up to one tablespoon, of broth.

Doesn't matter.

Don't do too much.

Corn starch, one teaspoon.

And also a touch of white pepper.

When it's all in there, all you have to do is do it like this.

Look at this.

You make into mousse.

(food processing noise) Use the, push the mousse button.

Mousse.

Mousse.

Mousse.

Mousse.

Mousse.

Mousse.

Mousse.

Mousse.

Mousse.

Mousse.

(food processing noise) Saves some elbow grease.

Otherwise it goes, it takes three hours.

When it's nice and done, all you have to do is do it like this.

In the meantime, to save time, we are going to heat up this burner.

Because we are going to do this by browning in a frying pan.

The mousse, put it right here.

Okay?

Look at this.

One heaping spoon of mousse.

Nice and smooth, smooth and nice.

Just don't let it go to your head.

Beautiful.

Look at this, one big heaping tablespoon.

Okay?

Now of course, if you have this, you're going to have to have about 20 heaping tablespoons.

Make sure they're nice and smooth like this.

Look at this.

Very smooth.

Smooth mousse.

Don't do it like this.

This looks really ugly and ridiculous.

Look at this.

Don't do it like this.

Sloppy, sloppy mousse.

Make sure to put this over here, put this over here, nice and smooth.

Okay?

Then when it's done, you can even lightly touch it with a tiny bit of corn starch.

Now, set it aside.

We can slightly brown this.

Look at this.

Make sure this is hot and you put a tiny bit of oil over here.

In this frying pan- you can do it in a wok.

Okay.

And then you slightly coat it with corn starch.

It's not necessary.

Then you do it this way.

One.

Can you hear the sizzling sound?

(sizzling noise) Can you hear bell?

(audience laughing) My mother always thought that was funny.

Okay, you brown this.

Use medium-low, because if you do it too much, outside will be burnt and inside is still raw.

So you don't want that happening.

And then after that, you put a tiny, tiny bit of broth.

Okay?

Like this.

About two or three tablespoons and cover up.

And let it steam.

You know why?

Because you want to cook it over low heat to make sure everything is cooked.

In the meantime, you wanna make sure you make a sauce to serve with the stuffed pepper with the shrimp mousse.

Now here, look at all this ingredients I have.

I have chicken broth.

I have black or salted black beans, also called fermented black beans.

Rinse it in water, crush it a little bit with your knife.

See this?

Crush a little bit.

So they release the flavor.

In the meantime, I'm going to get this and put them all in here.

Right here, black bean.

One teaspoon of, this is chili, crushed chili.

And also sugar.

And also a tiny bit of dried sherry.

Two tablespoon.

And also a tiny, tiny bit of broth.

If you want to make it more interesting, you can add a tiny, tiny bit of shallot.

And also, garlic and ginger, which all you have to do is mince.

It depends on how much time you have, okay?

This is shallot.

And we're gonna use a tiny bit.

(chopping noises) And I chop this up, and I do it like that.

And I go.

(chopping noises) Set it aside.

Okay.

And then, this is ginger- Done.

And this is garlic.

Done.

And garlic.

Done.

All of this is done.

You put them all together, and then when it's bring to a boil, all you have to do is use a spatula, or a wooden spoon, or chopsticks.

You stir this and thicken this up, okay?

Doesn't take too long to do at all.

Okay.

Make sure to thicken this up.

And, there's a little sauce, okay?

When it's done, I'll show you how to serve this, okay?

One over here.

And, this is also done, we'll put this- Ooh, look how beautiful.

Look at how beautiful.

This is absolutely marvelous.

Look at this.

When it's done, all you have to do is put the sauce right on top.

You have bell pepper stuffed with seafood mousse.

(audience clapping) In many Chinese dim sum restaurants, steamed beef balls is very, very popular.

It's the same if you use turkey, you make it with turkey when the cow is on vacation.

(audience laughing) So, we're gonna make savory turkey..

I hope, at home, you enjoy it.

Have just as much fun as I do.

In this turkey ball, I'm gonna show you how easy it is.

As I said, you can use pork, you can use beef, or you can use chicken, this is turkey.

Lean and much, much lower in calories, it's good for you.

Here, I have dry tangerine peels, right here.

This is, dry tangerine peel, this is how it looks.

See that?

Very aromatic, gives a nice color,..

This is giving a little black, giving a color contrast.

But, mostly, it's for flavor and taste.

We gotta soak this in water.

And then, we chop this up into really small pieces.

(chopping noises) (audience clapping) Put them all over here in this turkey.

And then, have some water chestnuts.

About half a cup or so- Hey!

Done, you see this?

How easy?

All done.

And then, all you have to do- Hey!

Done.

Gonna put them all over here.

We have some (inaudible), already, ahead of .. And, we're gonna season this, marinate this.

With the following ingredients.

Look at this, I have some oyster sauce, we're gonna put a tiny bit of oyster sauce here.

About two tablespoons of oyster sauce.

About a teaspoon of sesame seed oil, and also, a tiny, tiny bit of chicken broth, about one tablespoon or so.

And, always remember, use cornstarch, okay?

Use cornstarch- helps to (inaudible) the juice.

When it's ready, you mix them all up.

And, I'm gonna show you how easy it is to shape the turkey ball.

In fact, when I was growing, I remember, in our backyard, we have a little tangerine tree.

And I loved tangerine, loved fruits.

Every time I want a snack, my mom tell me, "Go climb a tree.".

(audience laughing) Now, when this is all nice and ready, you gonna shape this.

And, I'll show you how easy it is to shape it to make a ball.

Okay, look.

Let me show you.

You put all of these here.

And then, you go squeeze one of these out.

And then, you have one ball, right here.

One ball.

And then, you squeeze another one out.

And you squeeze it, and you have two balls.

And you can make a lot of balls, I'm the handball champion in China.

(audience laughing) One ball, one more ball, so you can continue to make all these balls.

And then, of course, you should clean up and put it over here.

Set it aside, because I have make enough balls, I don't have to worry about it.

When this is nice and done, you put it in a bamboo steamer, with some of these, okay?

This is a ti leaf.

So, the bamboo steamer, the ball will not touch the bamboo steamer because it's right on top of here.

Put one ball, two balls, it should be shaped like a little ping pong ball.

This way, it will touch your heart lightly.

If you shape into a gigantic ball, like this, not only it will not touch your heart lightly, it will give you heartburn.

(audience laughing) Make sure to do that.

Now, we are gonna lift this up and put this right on top of these.

And, we're gonna let it steam like this.

The steam will shoot up right through the ste-, means you can steam many, many things at one time.

Which is why you go to Chinese restaurants and you see a lot of steamers stacking up.

The next one I wanna show you, quickly, is the Shui Jiao dumpling.

Shui Jiao dumpling is another very, very popular Chinese dim sum item.

Huizhou is a little city, province, from Guangdong Province, okay?

Here, I have all this ingredient, everybody take a look.

I have some ground pork, dry shrimp soaked up for half an hour.

Some seasoning, sesame seed oil, wine, broth, ginger, and white pepper.

And some cilantro and corn starch, mix them all up.

Then, you'll have a filling, like this.

If you want to save time, you can actually cook this ahead of time, okay?

Now, I want to show you, the filling is all ready, you gotta make the dough.

We'll show you all of this to make the dough.

Very, very easy to make the dough.

This is very unique dough, you know why?

Because we use wheat starch, okay?

Everybody see that, wheat starch, tang mein, okay?

Wheat starch is derived from wheat flour.

We wash the wheat flour, and you get rid of the gluten, what you have left is wheat starch, okay?

Very easy to do.

And you mix, in this big bowl here, you make this dough.

This dough, it require this wheat starch, approximately 1/3 cup of wheat starch, okay?

And also, use about one tablespoon of corn starch.

And you use boiling water, this water is boiling.

Mix them all up.

You pa- you wanna partially cook this, okay?

Partially cook the starch, mix them all up, mix them all up.

Until they're nice and well mixed.

Then, you incorporate it, once they are nice and mixed.

This is very hard, so you should let it... You never use your hand, you use a wooden spoon, or chopsticks to do it like this.

And then, you put some Crisco oil or Lard, or any shortening, okay?

Put it right here, mix them all up.

You set it aside, okay?

Set aside, and cover up, and let it sit there until they're nice and smooth.

And then, you'll have doughs like this.

You'll have two lumps of dough.

Cover it up, otherwise it'll dry out, okay?

Just do one, then cover this up, make sure good practice.

There's two way of doing in Chinese restaurants, they use a knife to make a round circle.

But here, we'll do it high-tech.

You'll make one ball, you make another ball this big, okay?

If you have gigantic Shui Jiao dumplings, you have big balls!

And then, you put it over here, make sure it's nice and round, okay?

And then, you'll open this up, put it over here, look at this.

All you have is a gigantic piece dough like this.

Let's shapen out the dough.

Marvelous!

Look at this.

And when this is done, all you have to do is use a spoon or a fork, show you how to fold the dumpling, okay?

You can fold it any way you want, it doesn't really make any difference, okay?

Put it right here, put it right here.

Look at this, can you see that?

Everybody see that?

You got to fold it very tight, okay?

Otherwise the filling will escape back to Huizhou.

(audience laughing) Push it, push it like this.

One, two, three, four, five, six, seven.

You have a little dumpling like this, can you see that?

Isn't it cute?

And if you have time, you do another one.

And after you do this, you put them all together, and you steam them.

And normally, in Chinese restaurants, they put about two or three of these in a little bamboo steamer.

Three is a good luck number, four is not a good luck number in Chinese culture.

So, you always put three pieces.

Three means san, (inaudible) in Chinese cultures.

So normally, in fact, there's no fourth floor in the building.

Okay, and you look at this, this is marvelous.

Look at this.

We have two Shiu Jiao dumplings!

And after that, you put them in the steamer.

And I wanna show you how beautiful it looks when it's done.

Here, we have- (Yan blows) my- (Yan blows) marvelous- (Yan exhales) All you have is a savory turkey ball.

And, we also have the Shiu Jiao dumpling, marvelous!

(audience clapping) Dim sum is a very, very unique dining experience.

So, let's take a look at how they're made.

Making dim sum for your families is an art, but making it for room full of hungry customers is both an art and a science.

In a busy dim sum kitchen, the staff has literally hundreds of mouths to feed each day.

The dim sum makers work around the clock, creating a variety of Chinese delicacies.

Making dim sum includes: Kneading the dough, flatting it out, putting the filling into the dough, and folding it up.

Once the dim sum is wrapped, it goes through the cooking process.

The most popular way to cook dim sum is to steam it.

In a large Chinese kitchen, bamboo steamers are stacked high, like a skyscraper, so that large quantity of dim sum can be steamed at the same time.

Another way to cook dim sum is to fry it.

This is like a Chinese french fry.

And don't forget about baking, some of these dim sum treats are baked to a golden brown.

Since freshness is so important in Chinese cuisine, freshly made dim sum is quickly transferred to carts, and then taken out to the dining room right away.

Part of the fun of eating dim sum is being able to pick up whatever you like, right off the cart.

All off the lazy Susan, but sometimes you have to be quick.

For this reason, my favorite place for enjoying dim sum is always a table with the most food.

To your health.

(foreign language) (audience clapping) Now, wasn't all the dim sum delightful?

Since I have some leftover wonton from last week, the next dish I'm gonna show you is a dish created by my good friend, Gladys Lee, the queen of wonton.

She has 500 ways, different ways, to make these sweet wonton.

I'm gonna show you.

Here, I have some wonton wrappers.

I always say you should cover up with moist towel, so I cover up so it won't dry up.

In the meantime, we're gonna put all the fillings together.

I have some sweet, shredded coconut, raisins, I have some chopped walnut, use one portion of each.

I have some sesame seed, white sesame seed, okay?

Marvelous, roasted already.

I have some black sesame seed also, roasted.

Okay?

And also, some cinnamon powder, I put a tiny bit of this in.

And also, depends on how sweet you want it, you can use this much sugar, this much sugar, or more sugar, or more, or less, or less.

And then, you mix them all up, like this.

Mix them all in this bowl.

Can you see that?

Mix them all up.

Then, we're gonna make wonton.

Gladys always say she can custom design your wonton.

I wanna show you how to make one, that it looks like this.

Put a tiny bit over here, and use some water, put it right over here.

Look at this, everybody see.

Put some water right here.

In the meantime, you get your oil ready.

Look at this, one, like this, you have a triangle.

This is one kind, you can make one like this.

This is number one.

Gladys Lee's wonton number one.

Next, we show you another one that she has designed.

Just like a regular wonton, you put it over here, put some water on the other side, fold it up in a triangle.

And then, put some tiny, tiny bit of water at the corner, right here, and then you fold it in, like this.

Dim sum number two.

Now, let's do another one.

You put them right over here, look at this.

Can you see, everybody?

Can you see?

Can you see?

Closely, make sure you don't miss anything.

I fold it like a little candy, look at this.

I roll it up like this.

In the meantime, I tuck this in, make sure the darn thing won't come out.

In the meantime, I use a tiny bit of water.

I squeeze this, like this.

See this?

Squeeze this, and I squeeze this with just a tiny bit of water.

So it would stay like this.

See?

Can you see that?

No two look alike!

(audience laughing) You do not want to use too much hot oil.

The oil is too hot, it will burn everything.

We'll put this in.

Can you see that?

Nice and deep frying.

Can you see that?

Give you an example, if the oil it too hot, what are you gonna do?

This happen all the time.

All you have to do is, instead of turn the heat down, you just add some fresh oil.

Here, I just struck oil!

(audience laughing) Use this chopstick, and also use this, this is a strainer, wire strainer.

You use this to deep fry.

Can you see that?

When this temperature is right, it will not turn golden brown too fast.

And the cook- when you deep fry...

Floats like a little pillow.

You see that?

It's kind of cute.

And we'll put the whole thing in here.

Okay?

In the meantime, you can fold more wonton while you're deep frying this.

This is a cooking chopstick, it's long.

Chopstick is supposed to be the extension of your arm.

A lot of people always say, "When I go to Chinese restaurant, how co.. in half an hour, I'm hungry again?".

Because they always give you little chopstick like this.

Look at this, this is ridiculous.

(audience laughing) Okay?

You're trying to reach the dish, you have six, seven dishes.

You're lucky to be able to reach the dish right in front of you.

Okay?

You can never reach the dish on the other side of the table.

That's the reason why you're hungry.

So, my recommendation, always carry one of these chopstick around.

Okay?

Look at the difference.

With this one, not only you can reach the dish in .. you can also reach the dish on the other side of the table.

Ah, if you're still hungry, marvelous!

You can reach another table!

Don't leave home without it!

Marvelous, when this is nice and golden brown, you take it out, because you do not want to wait.

Can you see that?

This strainer is marvelous.

You put it over here, put it over here, and this is so good, that I am telling you, this is marvelous.

Do not deep fry too much after it's done, you should put it in a basket with a tiny, tiny bit of towel here so you can soak it.

So the- not be too greasy, or too oily.

When it's done, we will put all over here.

Oh, look at all this.

We got 600 people here, put it right over here, right over here, and right over here, then you have all this beautiful wonton.

I hope I have touched your heart today with all of these wonderful dim sum delight.

Until next time, if Yan can cook, so can you.

“Goodbye”" (##!)

(audience clapping)