Dim Sum : The term dim sum (點心 in traditional Chinese) means something like “that touches the heart” and refers to a multitude of small dishes, usually a bite, intended to take at breakfast, lunch or mid-afternoon, accompanying tea. They are above all a tradition typical of Canton , in southern China, although they have spread throughout the country and much of the Asian continent, with more typical specialties from different regions appearing.
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- 1 Ingredients for Dim Sum
- 1 Ingredients of wonton dough
- 2 Preparation of wonton dough
- 2 Dim Sum preparation mode
- 3 To steam without a steamer
- 4 varieties of Dim Sum
- 1 Salty Dim Sum
- 2 Sweet Dim Sum
- 5 Nutritional information
- 6 Sources
Ingredients for Dim Sum
- 250 g minced pork
- 250 g of chopped raw shrimp (*)
- A quarter teaspoon of salt
- Pepper to taste
- A tablespoon of chopped chives
- A tablespoon of soy sauce
- A tablespoon of oyster sauce
- A tablespoon of sesame oil
- A tablespoon of cornstarch
- Carrot pieces to decorate
- 20 wonton dough wafers (**)
(*) If you use frozen shrimp, remember that they will release a lot of water when thawed, so it will take about 400 g.
(**) It can be obtained in Asian products stores, but if they do not have it, they can be prepared at home.
Wonton dough ingredients
- Wheat flour, 150 g.
- Water, 35 ml.
- Beaten egg, 1.
- Salt, ½ teaspoon.
- Cornstarch, to roll out the dough.
Preparation of the wonton dough
- In a bowl we put the wheat flour and mix it with the salt, make a hole in the center and add the water and the well beaten egg. Mix well with a spoon or with some chopsticks and when everything is well mixed we begin to knead with clean hands.
- Once we have formed a dough that detaches from the walls of the bowl, we dump it on the very clean counter and knead with our hands for about 10 minutes until we get a smooth and compact dough with which we will form a ball that we will wrap in plastic wrap and leave rest 30 minutes in a cool place or in the fridge.
- We after that time, divide dough into 2 or 3 pieces, we are left with one well and cover the rest of the dough with clingfilm to us from drying out .
- We flour the countertop well with a generous amount of cornstarch, coat our piece of dough with cornstarch, flatten it well with your hands and stretch with the help of a rolling pin until you have a sheet of dough about 1 mm thick.
- Once we have the dough stretched, we rub it on top with a little cornstarch -this will prevent the dough from sticking when stacking it once cut- and cut it either with a sharp knife or with a pasta cutter.
If there are leftover squares of wonton dough, they can also be used as plates of lasagna, because after all, this is still a type of fresh pasta. Of course, keep in mind that in this case, the pasta already has salt.
Dim Sum preparation mode
- In a bowl mix the minced pork, the minced prawns, the salt, a little freshly ground pepper, the chopped chives, the soy and oyster sauce, the sesame oil and the cornstarch. Mix everything very well with the help of a fork or chopsticks and we will have the filling ready.
- We take a wafer of donut dough , put a spoonful of the filling in the center and close the dough to make a kind of bag. Decorate with a piece of carrot.
- Prepare a steamer by placing a perforated piece of baking paper in the bottom to prevent our Dim Sums from sticking, place them on the paper, cover the steamer and allow to steam for 8 minutes.
To steam without a steamer
They probably don’t have a steamer at home. All they need to do is put a strainer into a pot full of water, always being careful not to let the water touch the strainer. We put the vegetables on top of the strainer, the water to boil and cover while steaming.
- It is very important that the water does not touch the strainer and therefore the vegetables or what we cook.
- If the water evaporates all we have to fill with hot water.
- The cooking time depends on the vegetables that we put, but it varies from 15 to 25 minutes. It will have to be controlled.
Dim Sum Strains
Dim Sum is commonly regarded as steamed meatballs, but includes more than dumplings. You can include a variety of foods such as steamed buns filled with meat and vegetables, an assortment of meatballs, spring rolls, chicken feet, sticky rice, and mai shui. Dim sum can be salty or sweet, boiled, steamed, grilled or fried, and they take many forms, fillings and ingredients. The most popular are the preparations in the form of dumpling or dumplings, as well as some type of steamed bun filled with meat, vegetables or fish and seafood.
Salty dim sum
- Ngao Yuk: Veal meatballs flavored with dry tangerine skin , and other spices or herbs, steamed.
- Ngao yuk kau: Another version of beef dumplings, this time wrapped in tofu skin, also steamed.
- Pai gwut: Pork ribs cut into small portions, covered in starch and steamed with fermented soybeans.
- Fung zao: Chicken legs that are first fried and steamed to puff them up; then they are cooked in a sweet and sour sauce.
- Lo bak gou: Kind of Chinese radish pie, grated and mixed with rice flour and other ingredients. A thick dough is formed that is steamed and is finished by cutting it into rectangular slices to pass them on the griddle, leaving them crisp.
- Congee or rice porridge: a kind of soup that is very thick and creamy, with a neutral and smooth flavor that serves to accompany a multitude of dishes and different ingredients. It is very popular for breakfast and can be eaten warm or hot.
Dim sum candy
- Ma lai go: Sponge cake or steamed cake of which there are many variations according to the family. It is normally flavored with vanilla and attempts are made to achieve a very fluffy crumb.
- Jin deui: Fried balls coated in sesame reminiscent of Japanese mochi for being made with glutinous rice flour. They are filled with some sweet dough, for example, beans, and fried.
- Daan taat: At first glance they are very reminiscent of Portuguese cream cakes. Are small pastries puff pastry or more type mass breeze , stuffed with a cream golden with great presence of the egg, flavored with vanilla.
- Lai wong bau or Nai wong bao: The same dough as the steamed buns but filled with sweet cream, similar to thick custard, usually with condensed milk.
- Do fu fa: Very soft silky tofu served with a simple sugar syrup or flavored with ginger. It has the consistency of a custard .
Gai mei bao. The sweet coconut muffins
- Gai mei bao: Sweet muffin enriched with butter and filled with coconut cream, normally decorated with sugar, sesame seeds, grated coconut or a mixture of butter and flour in strips. It is perhaps the most popular sweet bun in the Chinese bakery.
A steamed barbecue pork bun contains 150 calories, 4 grams of total fat, 1 gram of saturated fat, 1 gram of polyunsaturated fat, 160 milligrams of sodium, 24 grams of carbohydrates, 1 gram of fiber and 4 grams of protein.
Three steamed shrimp and pork buns contains 170 calories, 7 grams of total fat, 2 grams of saturated fat , 340 milligrams of sodium, 19 grams of carbohydrates, 1 gram of fiber and 8 grams of protein.
Many items on a Chinese menu are high in sodium. High sodium intake increases the risk of blood pressure . We recommend limiting your daily sodium intake to less than 2,300 milligrams per day. Those with high blood pressure should limit themselves to 1,500 milligrams per day.