The Art of Making Dim Sum: A Guide For Brits!

Dim sum, a traditional Chinese cuisine, is a delightful culinary experience that brings a variety of bite-sized dishes to the table. 

Originating from the Cantonese culture, dim sum translates to "touch the heart," and it certainly does with its intricate flavours and textures. 

While often enjoyed in bustling Chinese restaurants, making dim sum at home can be a rewarding and fun culinary adventure. 

Here's a guide to creating your own dim sum feast in the comfort of your British kitchen.

Essential Ingredients and Equipment

Before we dive into the recipes, let's gather the essentials.

Ingredients:

Dumpling wrappers: These can be purchased ready-made from Asian supermarkets or made from scratch with flour and water.

Fillings: Common ingredients include pork, prawns, mushrooms, bamboo shoots, and water chestnuts.

Seasonings: Soy sauce, sesame oil, ginger, garlic, and spring onions are must-haves.

Dipping sauces: A combination of soy sauce, vinegar, chilli oil, and hoisin sauce works wonders.

Equipment:

Bamboo steamers: These are traditional for steaming dim sum but any steamer will do.

Rolling pin: For making dumpling wrappers if you're going the homemade route.

Mixing bowls: For preparing fillings.

Knife and chopping board: For finely chopping ingredients.

Wok or large pot: For steaming.

Classic Dim Sum Recipes

1. Siu Mai (Pork and Prawn Dumplings)

Ingredients:

200g minced pork

100g prawns, peeled and chopped

50g water chestnuts, finely chopped

2 spring onions, finely chopped

1 tablespoon soy sauce

1 teaspoon sesame oil

Dumpling wrappers

Method:

In a mixing bowl, combine the pork, prawns, water chestnuts, and spring onions.

Add soy sauce and sesame oil, mixing well until all ingredients are thoroughly combined.

Place a teaspoon of filling in the centre of each dumpling wrapper.

Gather the edges of the wrapper around the filling, leaving the top exposed, and press gently to seal.

Steam the dumplings in a bamboo steamer for 15-20 minutes until cooked through.

2. Har Gow (Prawn Dumplings)

Ingredients:

200g prawns, peeled and chopped

2 tablespoons bamboo shoots, finely chopped

1 teaspoon ginger, grated

1 tablespoon soy sauce

Dumpling wrappers

Method:

Mix the prawns, bamboo shoots, ginger, and soy sauce in a bowl.

Place a teaspoon of filling in the centre of each wrapper.

Fold the wrapper in half and pleat the edges to seal, creating a crescent shape.

Steam the dumplings for 10-12 minutes until the wrappers are translucent and the filling is cooked.

3. Char Siu Bao (Barbecue Pork Buns)

Ingredients:

250g char siu (Chinese barbecue pork), diced

1 tablespoon hoisin sauce

1 tablespoon soy sauce

1 teaspoon sugar

Bao dough (available in Asian supermarkets or homemade)

Method:

Combine char siu, hoisin sauce, soy sauce, and sugar in a bowl.

Roll out the bao dough and cut into small rounds.

Place a spoonful of the filling in the centre of each round, fold the edges over, and pinch to seal.

Steam the buns for 15-20 minutes until fluffy and cooked through.

Tips for Perfect Dim Sum

Fresh Ingredients: Use fresh, high-quality ingredients for the best flavours.

Fine Chopping: Ensure all filling ingredients are finely chopped for a uniform texture.

Proper Sealing: Properly seal dumplings to prevent filling from leaking during steaming.

Steaming Time: Adjust steaming times based on the size of your dim sum to ensure thorough cooking.

Serving Dim Sum

Dim sum is traditionally served with a pot of Chinese tea, making it a perfect brunch or afternoon tea treat. Arrange your dim sum on a large platter and serve with a variety of dipping sauces. Encourage guests to mix and match different dim sum to enjoy a range of flavours.

Making dim sum at home might seem daunting, but with a bit of practice and patience, you'll be able to create these delicious treats with ease. So, gather your ingredients, roll up your sleeves, and get ready to touch the hearts of your family and friends with homemade dim sum.

Enjoy your culinary journey and Kuàilè de chī!