Bringing back brunch: Tiny dumplings are causing a big stir!
September 22, 2011
Although it has only called downtown Bellevue home for two years, Wild Ginger has rapidly become one of the Eastside’s preferred destinations for fine Asian cuisine. Ideally nestled amid the high end shops at The Bravern and floor after floor of Microsoft-ies, Wild Ginger has proved that it is more than capable of holding its own against its five star neighbors.
Wild Ginger is unique in that its menu includes food from multiple regions around the Pacific Rim, providing diners with the intense spices of Eastern Asia and the sweet coconut infused dishes of Thailand and Indonesia all in one meal. While Wild Ginger’s diverse offerings are more than enough to draw a substantial dinner crowd, the restaurant has found a surprising niche within the brunch and lunch scene.
Wild Ginger is one of the few restaurants on the Eastside that offers traditional Dim Sum on their menu. Don’t let its focus on Asian fusion cuisine fool you ‒ Wild Ginger’s Dim Sum remains true to its Cantonese roots. Prepared by expert chefs trained in the fine art of authentic Chinese cooking, Wild Ginger’s Dim Sum experience is a cut above the rest.
Wild Ginger stays true to Cantonese tradition by offering their Dim Sum during lunch hours (11:30 a.m.-3:00 p.m. on Saturday and 12:00 p.m.-3:00 p.m. on Sunday) just as it is enjoyed in its birthplace of Canton. If you are planning a special brunch, looking for a hip new weekend lunch haunt or just in the neighborhood on a weekend afternoon, Wild Ginger’s Dim Sum is a must try!
And for those with a flair for the culinary, the authentic taste of Wild Ginger’s famous Dim Sum is as close as your own kitchen. The recipe below includes detailed instructions for making Wild Ginger’s popular Scallop and Chive Dumplings, perfect for a Chinese themed party or to show off your cooking prowess at your next family dinner.
Scallop and Chive Dumpling
Serving: 25 dumplings
For filling:
1 lb fresh scallop, chopped
1/2 lb garlic chive, chopped
3g salt
8g sugar
15g potato starch
1/2 tsp oyster sauce
1/2 tsp fish sauce
1 tsp oil
1/2 egg white
pinch of white pepper
dash of sesame oil
Combine all ingredients together and mix well, set aside.
For wrapper:
11/2 cup wheat starch
1 cup tapioca flour
1/2 cup potato starch
boiling hot water
Combine all dry ingredients and mix well. To make the dough, slowly pour dry ingredients in hot water and mix to form a clay consistency.
To make dumpling (click here to see chef Jacky Lo demonstrate on Q13 Morning News, or view embedded video below):
1. Take a piece of cherry sized dough and roll it into a ball, press the ball flat with a knife or rolling pin to form a round wrapper.
2. Place 1 oz of filling in the center of the wrapper, close the end by folding the edge into the center.
3. Steam the dumpling for 3-4 minutes, remove from steamer, and brush the dumpling with sesame oil, pan fry dumpling until slightly brown on both sides.
Serve while it’s hot.
