Dim Sum

Yesterday, I went for a Dim Sum brunch at Yauatcha. The meal was so inspiring that I felt a need to experiment with the Chinese version of tapas at home.

According to my research, the word Dim Sum (点 and 心) has a literal meaning when its two characters are placed together. It means 'touching the heart.'  How adorable...making them, however, was anything but. 

I decided to make Shumai and Har Gow. I had no trouble with the Shumai. The dish is fairly easy to do. Har Gow, on the other hand, was a different story. 

 

I made the Har Gow wrapper from scratch and managed to assemble the tiny white pillows. But don't let the pictures fool you. I only picked out the good-looking examples for the photo opp. The rest turned out to be deformed dumplings. 

But as they say, mistakes are meant for learning, not repeating. Through my error, I learnt that I need to roll the dough thinner and bigger. I do see a Har Gow do over post in the near future. 

Regardless, I'm happy to report that my homemade Dim Sum yielded a heart touching experience - as my husband can attest :) 
 

Shumai

How

What

1 pack of minced pork

1 tbsp of minced scallion (white part only)

3-4 cilantro roots

3 tsp of soy sauce

2 tbsp of Shaoxing wine or dry sherry

1 tbsp of sugar

1 tbsp sesame oil

4 tsp tapioca starch

A pinch of white pepper

1 pack of wontonfo wrapper

1 pack of masago for topping
 

Mix the first nine ingredients together until everything is incorporated

Let is rest for at least 20 minutes

Cut the wrappers in the shape per the picture below

Put the stuffing in the center of the wrappers

Use your thumb and index fingers to hold everything together (see pic). Use a bit of water to bind the outer wrapper.

Stream for 10  minutes.

Top the shumai with masago

Serve with the spicy wonton gravy (See recipe from Cookism)