Chinese Dim Sum Recipes



Chinese Dim Sum Recipe

Dim Sum... Little Chinese dumplings and snacks, dim sum are made to be eaten with cups of tea and are part of the great Chinese tea-drinking culture. Every region of China enjoys snacks, but the innovative chefs of the South took their dim sum one step further, creating hundreds of different types. So popular have they become, that what was once a little delicacy to accompany tea in a tea house can now be eaten as a whole meal.

Today's tea houses tend to be more like spit-and-sawdust working men's clubs than calm temples in which to eat and sip tea. They are places where a pot of black pu'er (good for hangovers) and one or two basic dim sum accompany intense reading of the racing form. Any restaurant wanting to offer a serious selection of dim sum needs an army of specialist chefs, the economics of this creating huge establishments nicknamed 'dim sum palaces'. Dim sum kitchens usually play to a full house, and throughout the week these multi-level dining rooms fill up amazingly quickly with office workers who consider a hot lunch an essential part of the working day. At the weekends, families send grandparents off early to reserve a table, queues forming before midday to sample the week's best selection of dim sum.

Part of the appeal of dim sum is that it is played out to certain rituals. A cheongsam-clad hostess ushers the diner to a table as a waiter hastily clears away the previous diners' dishes. A choice of tea is offered, usually pu'er, jasmine or chrysanthemum. The waiter's other role is to refill teapots but only when the lid of the teapot has been lifted to one side. Dim sum etiquette dictates that diners mustn't pour their own tea before attending to everyone else. When a diner tops up another's teacup, the polite way to say thank you is to tap the table with two fingers. While more upmarket restaurants may offer a pencil to tick off orders from an order sheet, in most places the meat is very much self-service. Servers push trolleys stacked high with bamboo baskets of freshly made translucent prawn har gau and pork-stuffed siu mai, little dishes of spareribs and chicken feet. When flagged down and a dish chosen, the server marks the table's card with a stamp, or chop. At the end of the meal, the bill is calculated by tallying up the number of chops.

Chinese Tea

How to Make Dumplings Fillings ?

  1. Cantonese Pickles

  2. Cantonese Style Fried Noodles

  3. Cat's Ears

  4. Braised Chicken Wings

  5. Chicken Claws with Fermented Bean Sauce

  6. Chicken with Glutinous Rice in Lotus Leaf Package

  7. Crystal Pastries

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  10. Char Siu Bau

  11. Char Sui Crisp

  12. Char Siu Noodle Soup

  13. Dan Dan Mian

  14. Little Basket Buns (Xiao Long Bao)

  15. Pau

  16. Ham Shao Mai

  17. Pork Shao Mai

  18. Shrimps Shao Mai

  19. Siu Mai

  20. Steamed Shao Mai

  21. Har Gau

  22. Fried Sesame Balls

  23. Kales in Oyster Sauce

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  25. Prawn Pancake Rolls

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  28. Red Bean Pancakes

  29. Scallop and Ginger Pockets

  30. Singapore Style Fried Rice Noodles

  31. Shrimp Cutlets

  32. Shrimps in Rice Rolls

  33. Spinach Noodles with Shrimps

  34. Spring Rolls Dim Sum

  35. Three-Shreds Spring Rolls

  36. Small Steamed Pork Buns

  37. Fried Rice Noodles with Beef

  38. Seasonal Vegetable Beef Balls

  39. Skewered Barbecue Beef

  40. Steamed Beef in Rice Flour Rolls

  41. Steamed Glutinous Rice in Lotus Leaves

  42. Steamed Rice Balls

  43. Steamed Spareribs with Fermented Beans and Chilies

  44. Steamed Twists (Hua Chuan)

  45. Rice Rolls (Ho Fen Rolls)

  46. Stir Fry Ho Fen with Shrimps

  47. Wenchou Style Wonton

  48. Candy-Like Wonton Brochette

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