This is a "cut and paste" from a previous post, some of it may not apply under our current circumstances, but it would be very good to have 150+ pieces of each dim sum for our guests and ourselves. If we over produce, we can freeze them.
ALL STATIONS - be prepared to serve 150+ portions of each Dim Sum item. See details below and on web site. Each station making Dim Sum should be ready for me to do a demonstration at their station at 9:00 AM. If everyone is set up, we can do the demos at the same time and then each person can try their hand at forming the various pieces - similar to the way the Wontons were done on Day 2
Prepping for Day 3 means being comfortable enough with the regular menu items that you can step up and add an extra item to your routine and still be on time. Everything must be ready by 10:15.
Sous Chefs - Refer to the diagram for Dim Sum station posted on the Day 2 Blog - you will set up on station 5. Make it a priority to have two chaffing dishes with Sterno, underliner pans for water, and 1/3 pans for holding the individual items. Secure these early so you know where they are and are not scrambling at the last minute. Make sure we have sterno on hand before you place the supplemental order! Presentation will be on 8" round plates with a ramekin of ginger-soy dipping sauce in the center. The five dim sum items will be positioned around the dipping sauce and a dab of spicy mustard will go on the plate next to the spring roll - the mustard does not go in a ramekin. Make sure that you know who will be doing what during service- figure it out ahead of time and tell the people involved what their duties are well before service, everyone will need to multi-task and hustle.
Station 2 - You may cancel the lamb stew for Day 3. Concentrate on dumplings and produce 1x recipe of braised cabbage. Make sure you have the proper wrappers :
Steamed dumplings (Shao Mai)
The dumplings can be steamed ahead using the wok steamer and then re-heated as needed during service. They are brought to the service line in 1/3 hotel pans.
Station 3 - Do not produce Moo Shu today. Concentrate on the dumpling production. Pan Fried Dumplings. The dough should have been made on day 2. The dough must be kept cold. As soon as it's rolled and cut, it should be stacked in single layers- with parchment paper between each layer - in a 1/2 hotel pan, covered and kept in the cooler. After they are shaped and filled, they should be held in similar fashion. When brought to the cooking line, the pan containing the dumplings should be nested on another pan of ice. If these dumplings become warm before cooking they stick like crazy and are very difficult to work with.
You will set up a station for cooking these dumplings on the range top, you'll share that space with another station, so plan to use the two burners on the right - closest to the fryer.
Station 4- Spring rolls - filling should be made and cooked on Day 2, I know that it was, but I do not think we have enough. I will give you a different recipe when we arrive tomorrow. Make the filling and be ready to produce rolls by 9:00 AM. .
For Spring Roll Wrappers, The Brand may differ, but the basic package looks the same.
Also - please prepare the fish for service - use all that we receive.
Station 5- Ribs may be put in Chinese oven early in the day, along with the pork butts. If we over produce, we'll use them for Vietnamese Bahn Mi next week. Please prepare 1x recipe of chicken for service and family meal.
Station 6- Reheat bean curd at about 9:30 and hold hot for service, you'll need to fill, cook, and finish the stuffed peppers. They can all be steamed ahead and held at room temp - covered - for service. At service they should be sauteed in small batches as needed, 10-15 at a time, and brought to the service line in a 1/3 pan.Plan to use the two saute burners closest to the grill, you'll be sharing the range with Station 3 so space will be tight.
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