We’ve just celebrated Chinese New Year, Valentine’s Day and right around the corner you can expect spring along with a new slew of holidays. But any day is a good day for Dim Sum! Chef Vanessa Yeung of Aphrodite Cooks got smart and recently offered a dim sum making class at Toronto’s Nella Cucina. On hand, was the one and only Millie Yeung (Vanessa’s mother) to help with the hands on wrapper folding and Evelyn Chau- the author of Have Some Dim Sum (chock full of illustrations on folding dumpling wrappers and wonderful recipes) who offered the class a little cultural context.
Dim Sum Backgrounder
Evelyn’s book highlights that dim sum- which literally translates to “Touch the Heart” is as regional as any other kind of foods you might find in China. As she states, “From the north came solid and flavourful buns. The south developed delicate types of Dim Sum, covering a wider range of flavours.” These snack-sized treats were consumed in mid to late afternoon during the Tang Dynasty (618-907 A.D.) and the Sung Period (960-1279 A.D.). These days, at least here in North America- Dim Sum is akin to an Asian brunch, offering as many choices as the imagination can fathom- only these usually come around on carts instead of a buffet steam table.
Something for Everyone with Dim Sum
At Chef Yeung’s class, the large group assembled learned to make everything from pot stickers to steamed dumplings and yes, everyone folded their own wrappers. With a little practice, it’s not that hard. One classmate in his mid-30s declared, “I never thought I’d see the day when I would be making dim sum. And the best part is, now that I know what goes into them, I’m not so scared to try more!’
Indeed, there’s a wide selection of choice that isn’t too esoteric for non-Asian palates- if Golden Phoenix (or chicken’s feet) just isn’t your thing, perhaps a vegetable stuffed pot sticker or a shrimp dumpling might be more for you.
Chef Yeung’s Favourite? “It is hard to pick a favourite, but I would have to say that Lao Bak Go, pan-fried turnip cake, is my favourite. The crispy outside with the creamy inside, combines my two favourite textures and it is something that I actually don’t make and actually treasure eating because I don’t make it. It is a comfort food that I associate with my mom and going to a dim sum restaurant.” The group got to taste Lao Bak Go thanks to Millie who pre-made some at home for the class to sample that day.
Make Your Own Dim Sum Party Idea
Chef Yeung suggests a dim-sum making party- get all of your pals to lend a hand in either making dumplings, steaming them or pan frying them for a meal everyone can have a hand in putting together. And think of the kudos all round when you eat the fruits of your labour- the class certainly got a kick out of proving to themselves they could do it! As Chef Vanessa says, “The whole point of dim sum is to share a meal with friends, that is why the dishes are small.”
So to get you started, here’s a class favourite that you can make at home without too much effort:
Sui Mai – Steamed Pork Dumplings Recipe- from Chef Vanessa Yeung
Ingredients:
- 10 Chinese black mushrooms, soaked in hot water for 30 minutes, rinsed, dried, stems discarded, and caps cut into ¼ -inch dice
- ¾ pound coarsely ground pork
- ½ pound shrimp, shelled, de-veined and diced
- ¾ teaspoon salt
- 2 teaspoons sugar
- 1 tablespoon peanut oil
- 1 ½ tablespoons oyster sauce
- 2 tablespoons cornstarch
- 1 teaspoon sesame oil
- Pinch freshly ground white pepper
- 36 round dumpling wrappers skins
METHOD:
- In a large bowl, combine all the ingredients except the skins and mix until the consistency is smooth and even.
- Place in a shallow dish and refrigerate for 4 hours or overnight.
- To make the dumplings, in the middle of each skin place 4 teaspoons filling. Hold the filling in place with your fingers and, holding the dumpling in the other hand, gradually turn the dumpling, flattening the filling on top. This will result in a basket shape.
- Pack down the filling, and smooth the top of the dumpling. This will ensure that the dumpling and filling will remain intact during steaming.
- Tap the dumpling bottom lightly on the work surface to flatten it so it will stand in the steamer.
- Place the dumplings in a steamer, cover, and steam for 7 minutes. Turn off the heat and serve.
Chili Soy Dipping Sauce Recipe
Ingredients:
- ½ cup dark soy sauce
- ¼ cup chili garlic sauce
Method:
- Mix the two ingredients together and serve.
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