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Posted on Monday, November 24, 2008 by (華娃娃) ChinaDoll
!
Dim Sum is a Cantonese term that literally means a dot of heart or be interpreted as snack. Or I tell my friends, it is a little something from the heart.
Usually they are small in portion. In Hong Kong, Dim Sum are usually served in bamboo basket like the pictures.
Here in U.S., most of the Chinese restaurants use metal baskets. I guess it is required by the U.S. Health Department.
Dim Sum required a special cook in that area. Most of them are steamed.
If you are from an area where there are quite a few Chinese populations, you will find Chinese Restaurant serves Dim Sum.
Dim Sum are usually consumed in the morning and afternoon. Seldom during night hours but there can be exceptions.
I will try to introduce some of them one by one.
!
(image description)!
蝦餃 Har gow: Har means shrimp, Gow means dumpling
Cantonese Jyutping: ha1 gaau2
Hanyu Pinyin: xiā jiǎo
It is prepared by filling wrappers (made with gluten-free wheat flour and potato starch) with shrimp, bamboo shoots, and seasonings. The pouch-shaped dumpling is then steamed in a bamboo basket until translucent. When the dough for the wrapper is properly prepared and cooked, the dumpling has a slightly sticky, chewy texture. Ingredients vary regionally, but most versions contain sesame oil, salt, sugar, and sherry. Other versions may contain oyster sauce, water chestnuts, pork fat, scallions, or ginger.
This is one of my favorite. I usually order at least one or two servings.
Do you know how to make them?
Should we even try? or is it one of those things....better not go there..
Don’t even go there...drive to a Chinese restaurant instead.
Or last I found some available in Costco, they are pretty good actually.
Its standard filling is a combination of ingredients, consisting primarily of seasoned ground pork, whole and chopped shrimp, and Chinese black mushroom in small bits. The outer covering is made of a thin sheet of lye water dough. The center is usually garnished with an orange dot, made of roe or diced carrot, although a green dot (made with a pea) may also be used. The decorative presentations vary from restaurant to restaurant.
Maybe in bay area, NY or Toronto, Chinese restaurants in less populated Chinese area, do not even want to put in the black mushroom or the orange/green as decoration anymore.
Another favorite of mine - got to have it in every visit.
found this on the net:
Sui Mai
1 package gyoza skins (won ton wrappers)
[Chinadoll: “I would ask a Chinese grocery store if they have skin for Sui Mai for they are a little different than wonton skin. It is thinner and lighter.“]
Filling
1 pound lean ground pork
2 tablespoons light soy sauce
2 tablespoons dry sherry
1 teaspoon freshly-grated ginger
1/2 teaspoon white pepper
1 tablespoon sesame oil
4 tablespoons chopped bamboo shoots or water chestnuts
1 tablespoon chopped green onion
1 egg white
1 tablespoon cornstarch
1 teaspoon salt
2 cloves garlic, minced
Pinch of granulated sugar
Mix all of the filling ingredients together very well.
Place about 3/4 tablespoon of filling in the center of each noodle wrapper.
Wet edges, pinch into a frilled flower shape at the top, and seal.
Arrange in a steamer with the water in the lower part filled so that it comes within an inch of the steamer tray.
Cover tightly, and steam them for 20 to 25 minutes over high heat.
If using the stackable bamboo steamer trays, reverse them after 10 minutes.
Transfer to plate with slotted spoon and serve. [chopsticks!]
My daughter and I love to try new cooking items, and she is especially fond of Asian things, she is even trying to get into a program to teach in Japan next year. We did try cooking a few things this summer, like making our own dumplings (not the correct name, sorry) and they actually turned out very well.
If you have any favorite foods that you suggest people try, by all means, please keep letting us know!!!
that is pretty cool Chinadoll. Had those dumplings in china. I love them!!!!
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