Penulis Dim sum is a traditional Chinese meal consisting of a variety of bite-sized dishes, often served in small steamer baskets or on small plates. It originated in the Cantonese-speaking regions of China, particularly in Hong Kong and Guangdong. Dim sum includes a wide range of items, such as dumplings, buns, rolls, and pastries, and is typically enjoyed with tea.
The dishes can be steamed, fried, or baked and are often served in a social setting, where people share and sample different items. Popular types of dim sum include *har gow* (shrimp dumplings), *siu mai* (pork dumplings), and *char siu bao* (barbecue pork buns).
Dim sum is often enjoyed during breakfast or brunch hours, especially in Cantonese tea houses, where it is traditionally served in a cart system, with servers pushing carts laden with various dishes around the dining area for guests to choose from. This style of service is known as "yum cha," which translates to "drink tea," as the meal is usually accompanied by tea, often oolong or jasmine tea.
While dim sum originally began as a snack for travelers along the Silk Road, it evolved into a communal dining experience, symbolizing the importance of shared meals in Chinese culture. The variety of dim sum dishes allows for a wide range of flavors and textures, from savory to sweet, and from soft and delicate to crispy and crunchy.
Some common categories of dim sum include:
1. Dumplings and Buns
These include har gow (steamed shrimp dumplings), siu mai (pork and shrimp dumplings), char siu bao (steamed buns with barbecue pork), and baozi (filled buns).
2. Spring Rolls and Other Fried Dishes
Chun guo (spring rolls), youtiao (fried dough sticks), and guotie (pan-fried dumplings) fall under this category.
3. Steamed Dishes
These can include items like cheong fan (steamed rice rolls filled with shrimp or pork) and zha leung (fried dough wrapped in rice noodle rolls).
4. Sweet Dishes
Egg tarts (a custard-filled pastry), tang yuan (sweet rice dumplings in syrup), and *custard buns* are often enjoyed to finish the meal on a sweet note.
Dim sum has become increasingly popular around the world, with many cities offering their own takes on the traditional Cantonese dishes. While the classic approach still involves a variety of shared plates, modern dim sum restaurants might offer à la carte options or even fusion variations, incorporating different international ingredients and flavors.
Making dim sum at home can be a fun and rewarding process, but it can also be quite detailed and time-consuming. Below is a simplified guide to making some of the most popular dim sum dishes: steamed dumplings (Har Gow), pork siu mai, and char siu bao (barbecue pork buns). These are staple dim sum items, and with practice, you can perfect them.
1. Har Gow (Steamed Shrimp Dumplings)
Ingredients:
- 300g shrimp, peeled and deveined
- 100g bamboo shoots (optional), finely chopped
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon ginger, minced
- Dumpling wrappers (store-bought or homemade)
Method:
1. Prepare the filling
Chop the shrimp into small pieces (or pulse in a food processor for a smoother texture). Mix with bamboo shoots, cornstarch, sesame oil, salt, pepper, and ginger. Stir until the mixture becomes sticky and well-combined.
2. Shape the dumplings
Take a dumpling wrapper and place a spoonful of the filling in the center. Wet the edges of the wrapper with water, fold it into a half-moon shape, and pleat the edges to seal. Make sure it’s tightly sealed to avoid leaks while steaming.
3. Steam
Line a steamer basket with parchment paper or cabbage leaves to prevent sticking. Place the dumplings in the steamer, leaving some space between each. Steam over boiling water for about 6-8 minutes until the dumplings are translucent and fully cooked.
2. Siu Mai (Pork and Shrimp Dumplings)
Ingredients:
- 200g ground pork
- 100g shrimp, chopped
- 1/4 cup finely chopped shiitake mushrooms (optional)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- Dumpling wrappers (round)
- 1 egg (for egg wash)
- Carrot slices (for garnish)
Method:
1. Prepare the filling
Mix the ground pork, chopped shrimp, mushrooms, soy sauce, oyster sauce, sesame oil, sugar, and pepper in a bowl until everything is well incorporated.
2. Shape the dumplings
Take a dumpling wrapper and place a spoonful of filling in the center. Gather the sides of the wrapper and pinch to form a cup shape around the filling. The top should remain open, revealing the filling.
3. Garnish
Press a thin slice of carrot on top of each dumpling for decoration.
4. Steam
Place the dumplings in a steamer basket lined with parchment paper or cabbage leaves. Steam for about 8-10 minutes or until the filling is cooked through and the wrapper is tender.
3. Char Siu Bao (Barbecue Pork Buns)
For the filling:
- 300g char siu (Chinese BBQ pork), finely chopped
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1/4 cup water
- 1 tablespoon cornstarch (mixed with 2 tablespoons water to make a slurry)
For the dough:
- 250g all-purpose flour
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 1/4 cup warm water
- 2 tablespoons vegetable oil
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Method:
1. Prepare the filling
In a pan, combine the char siu with hoisin sauce, oyster sauce, soy sauce, sugar, and water. Bring to a simmer. Once heated, stir in the cornstarch slurry to thicken the sauce. Cook for a couple more minutes until the filling has a thick, sticky consistency. Let it cool.
2. Make the dough
Mix the yeast, sugar, and warm water in a bowl. Let it sit for 5 minutes until foamy. Combine the flour, baking powder, and salt in a separate bowl. Add the yeast mixture and vegetable oil to the flour mixture. Knead until smooth, about 5-7 minutes. Cover the dough and let it rise for 1 hour or until doubled in size.
3. Shape the buns
After the dough has risen, punch it down and divide it into 8-10 portions. Roll each portion into a small ball, then flatten it into a circle. Place a spoonful of the char siu filling in the center and fold the edges to seal it, creating a pouch. Pinch the top to form a bun shape.
4. Steam
Place the buns on parchment paper squares and steam for 12-15 minutes. The buns should be soft and fluffy once done.
Tips for Making Dim Sum:
- Work quickly
Dim sum involves handling dough and fillings that can dry out or stick. Prepare your fillings and dough ahead of time so that you're ready to assemble quickly.
- Use a bamboo steamer
Traditional dim sum is steamed in bamboo baskets, which help retain moisture and prevent sticking. If you don’t have one, a metal steamer will work too.
- Make your own wrappers
While store-bought wrappers are convenient, making your own can add an extra level of authenticity to your dim sum. Basic wrappers require flour, water, and sometimes a bit of cornstarch.
- Practice makes perfect
Dim sum dumplings take practice to shape correctly. Don’t worry if your first batch doesn’t look perfect—just keep refining your technique!
Making dim sum at home requires some patience, but the end result is rewarding and delicious. It's also a fantastic way to bond with family or friends, as making and sharing dim sum is a very communal activity.
EmoticonEmoticon