Dim Sum or dumplings Origin
Dim Sum is one of my favorite things of all, I love to go to a Chinese restaurant and just order dim sum. Normally they are considered as Cantonese, and by tradition are served with tea. They are served as bite-sized small portions and they come in many varieties.
Yum Cha is a traditional Cantonese practice and means drink tea. The owners the teahouses discovered that tea could help with digestion, therefore they start to offer a different snack and this lead to the actual yum cha tradition.
The dim sums that we all love are believed to originate in Guangzhou and afterward spread to Hong Kong. What’s interesting is that a lot of Restaurants started to serve dim sum as early as five in the morning and every restaurant will have its own recipe.
You can find all sort of dim sums, such as from rice, steam bun, wheat dumplings and they can be filled with pork, beef, chicken, prawns or even vegetarian. As you can see there is a dim sum for everybody.
Dim sum can be fried, can be steamed, but the best part is that they are very easy to make.
How I learned to prepare them
A couple of months ago, I took with my dearest friend Angelika, a one-day course to learn how to prepare them. The fun fact is that with this basic and easy recipe, you can create your own.
I was lucky enough that the teacher teaches us how to make my favorite dim sum the Siu Mai: Pork and Prawn dumpling. This type of dim sum is exactly what I am going to show you today, and how can you even create your own with simple steps.
Go to the local Market to find fresh ingredients
What of the things I loved about this market is that is easy to get inspired. You can find everything in this market, and the most important is that is fresh. Therefore my place to find the freshest prawns in a country without a see is, of course, there. Not to mention that you can also find fresh meat, like in this case the 300 grams of ground pork that I need for this recipe.
My advice is to pick a piece of pork with a little bit of fat, for example, a good piece here in Vienna is the Schopfbraten that would the collar steak part. After I pick my piece I ask for that piece to be ground, like this, I can be sure that I am getting the freshest pieces.
Another good idea to go to Naschmarkt is that there is a lot of Chinese shops where you can find the rest of the ingredients, like the soya sauce, oyster sauce, sesame oil, and wonton wrappers. The wonton wrappers you can find them frozen and ready to use, which makes your work even easier at the moment you do this recipe.
Also, pick a bamboo steamer that fits one of your pans
- Bamboo Steamer Basket
- Food Processor
- 300 grams Ground pork collar steak cut is always a good one
- 300 grams Peeled prawns Tiger prawns
- 5 tbsp Soy sauce My recomandation Kikkoman Soy Sauce
- 2 tsp Oyster sauce
- 2 tsp Sesame oil
- 2 tsp sugar Brown sugar gives an intensiver Flavour
- 1 tsp salt sea salt or table salt
- 20 pieces wonton skins Choose a packege that has a darker color
- Take a food processor and grind the prawns add the ground pork and the rest of the ingredients, to mix everything well
- Take the wonton skins and place between your thumb and the forefinger, add the filing in the middle and carefully push up the rest of the skin and push with a teaspoon the filling. Flat the base so the dim sum can sit straight on the steamer.
- Take a pan filled it with water and place your bamboo steamer on the top and basket with a leaf of Chinese cabbage o baking paper with holes so you can put on top your dim sums.
- Put the dim sum in the bamboo steamer basket, cover and steam for about 12 min
- Served with soy sauce.