whazza dim sum mum?
a few months after starting this blog, i changed its name from "tesspeak" to "dim sum mum".
the other day i added my blog to a multiples blog list and someone emailed me asking:
"I do not want to seem ignorant because I like your blog, but why did you change the name? Do you want to explore more about the Chinese culture instead of having triplets?"
good question, and here is the answer.
the literal definition of dim sum is: "to touch your heart"
dim sum, served in "little pieces", consists of a wide variety of tastes and experiences.
dim sum are tiny presents. for the unfamiliar, they can be an overload of the senses.
the dim sum atmosphere is joyous and leisurely, usually consisting of groups of friends, and families. talking always accompanies dim sum!
my dim sums have touched my heart. they are not all uniform, they come in a variety of shapes and are each different. when we are all together, it is noisy, joyous, and a wonderful time to catch up and share. and yes, just as a dim sum novice can be overwhelmed by the carts rolling past, the hand gestures, the steaming pots and noise, unless you are used to four children under four, our family can be overwhelming too the first time you encounter us.
tiny presents. little bits that have touched my heart. each different. i am the dim sum mum.
now that i have cleared that up…
for the next time you venture out for dim sum (or yum cha as it is also known), here are some suggestions on what to order, courtesy of mcharles and myself and wandering spoon.
Shrimp dumplings (har gau) Tender, semi-translucent dough pleated in a distinctive half-moon shape around a shrimp filling and then steamed.
Pork dumplings (siu mai) Small, round steamed dumplings with a juicy, gingery pork and shrimp filling peeking though the gathers of a thin wrapper. Another benchmark for dim sum teahouses.
Potstickers (wor tip or gau ji) These familiar steamed and pan-seared appetizers are heartier than most other dim sum dumplings. They have a thicker dough enclosing a pork and shrimp filling.
Chive dumplings (gau choi gau) Flat and round, with a chewy dough thin enough to reveal a delicate green color on top and seared to a crisp on the other side. One variation includes scallops. really good with
Steamed buns with roast pork (char siu bau) Soft, fluffy white rolls filled with morsels of sweet, red-glazed roast pork. these two (chive and steamed buns) are possibly my faves.
Baked buns with roast pork (guk char siu bau) Roast pork enclosed in a yeasted dough and baked golden brown. not as good, but the sesame seeds sprinkled atop them are lovely.
Curried beef crescents (gah li au so) Miniature turnovers with extremely flaky dough and a curried beef filling, it is thought this little bit is from western china.
anything with taro!
Spring rolls (chun geun) if they offer the vietnamese style of steamed and cold versus deep fried, i would select those, however the deep fried chinese spring rolls are classic. i prefer the vegetarian version with bamboo shoots and water chestnuts, and mushrooms, but pork and shrimp are offered as well.
some people prefer rice balls, glutinous rice or congee, but we like the more westernized "fried rice" for our carb contribution.
Lotus leaf rice packets (law mai gai) During steaming, the leaves of the lotus plant infuse their delicate flavor and aroma into a filling of glutinous rice studded with a variety of ingredients including chicken, roast pork, Chinese sausage, peanuts, and black mushrooms.
pam – what was the dim sum that we had in shenzhen? i remember it was spectacular. i want to say squash but i think i am wrong????
Shrimp dumplings (har gau) Tender, semi-translucent dough pleated in a distinctive half-moon shape around a shrimp filling and then steamed. Dedicated dim sum diners judge a teahouse by the quality of its har gau.
we always order chinese greens in garlic…for those whose chopstick skills aren’t 101 per cent excellent we find the smaller choy sum to be nice and manageable. remember, it is not bad etiquette to lift your bowl up to your chin when eating.
and don’t leave out the sauces!not just the soy…try the vinegar! especially with the chives bit.
Now, while some people prefer custard tarts for dessert, i am an advocate of chilled mango pudding with chunks of mango littered about, topped with unsweetened heavy milk.
