Every Day Gourmet: Dim Yum Sum

By Kim Dannies

Dim Yum Sum
Comfort food is rarely novel or healthy, but this bowl full of brunch is a decent shot at both. As lots of good recipes do, this one happened purely by accident. I was helping to prep a birthday party luncheon by cooking up some pot stickers–which I love, but a little too much—so they have not graced my menus (or hips) for quite a while now.
As I focused on various ingredients and recipes, the pot sticker’s delectable aroma began to fill the air. I grew weak with hunger and desire; the bad boyfriend had returned. My resolve to avoid a dumpling reunion rapidly waned as those wiggling, steaming, fragrant, bundles kept whispering my name.
I’ll confess that I did capitulate to the charms of the carbs, but not before I had worked out a nutritious defense: I poached a couple of organic eggs, then added those eggs, spinach, and some broccolini to four of the pot stickers. Next, I drizzled my Hot & Sweet Sauce all over. Eureka! It was the yummiest (somewhat healthiest) dim sum reunion ever.

Hot and Sweet Sauce
Combine: 1 cup soy sauce; ¾ cup maple syrup or brown sugar; 1 tablespoon sesame oil; 2 tablespoons commercial chili garlic sauce in a glass jar, cover, and shake well. Store leftover in fridge for up to two months.

Dim Sum Yum
In a large pot of boiling water add a fistful of broccolini and cook for 2-3 minutes. Remove broccolini with a slotted spoon and drain on paper towel. Add the desired number of pot stickers/person (Costco’s Ling Ling brand is good) and boil according to package directions. Remove each dumpling with a slotted spoon and rest them on a cookie sheet.

Fill a large skillet with water; add 1 teaspoon white vinegar. Bring water to a boil and poach desired number of eggs per person. While the eggs are cooking, place some baby spinach and some of the broccolini into shallow pasta bowls. Arrange the pot stickers on top of greens. Top pot stickers with drained poached eggs. Drizzle desired amount of Hot & Sweet Sauce all over and garnish with sliced scallions or pea shoots. Salt and pepper to taste.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston with her husband, Jeff; they have three twenty-something daughters who come and go. For archived Everyday Gourmet columns go to