Dim sum is life.
Ross and I are dim sum obsessed. I’m fairly convinced that we could happily eat dim sum for breakfast, lunch and supper. So, naturally, rather than spending all the money on dim sum in restaurants, we decided to try make our own.
Here’s what you need to do:
I’d suggest making your dipping sauce first, so it’s done and out of the way. I took 1/4 cup of rice vinegar, 1/4 cup of soy sauce, 2 tbsp of finely sliced green onions and 1 tsp of sesame oil. Combine them, and mix well. Simple, and delicious.
Then go ahead and make your filling. This can be whatever you want it to be – we made two different fillings. What I’ve learnt is that you need to pack your fillings with seasoning – because we used raw chicken, I couldn’t taste what the seasoning was like, and it definitely could have done with more salt and spice at the end.
Nonetheless, our chicken filling was a chicken breast, whizzed up by a food processor. To this, I added garlic, Chinese barbecue sauce, a bit of paprika, salt and pepper and pretty much any bits and bobs I could think of.
The other filling was cream cheese with chives, spring onions and lots of seasoning.
You then need to fill your dim sum. I got my dim sum wrappers from our local Chinese supermarket – here. You can get round wrappers and square wrappers there. I used round wrappers previously which were easier, and we only had square wrappers this time which are a little more tricky. Make sure to cover your dim sum with a damp cloth, because they dry out very quickly.
You need to spoon a teaspoon size filling into the middle of the wrappers and then fold..
You then need to steam your dim sum! We used our bamboo steamer which is ideal. We previously learnt the hard way that these wrappers stick to your steamer – so this time we lay down some wax paper/baking paper and this worked well. Most people recommend using lettuce on the bottom of your steamer too as an alternative. Make sure to make holes in your wax paper to let the steam come through.
Now, how long to steam it for is questionable – and we were concerned because we were literally steaming raw chicken (some people cook their protein prior to steaming, but I was worried that this would dry the chicken out). I reasoned that seeing as you put such a small amount of chicken into each wrapper that it would cook really easily. I was right. You can tell that your dim sum is done because they turn translucent when they’re ready.
And that’s it! It’s pretty simple, and I think the beauty of dim sum is that you can experiment with different flavours, proteins, and spices. This is becoming a regular meal in our house and I just can’t get enough.
Do you have any other filling ideas I can try use and experiment with?