Though dim sum can be found in many forms and in all regions of China, the cuisine is most closely associated with the teahouse culture of Hong Kong and Guangdong Province. Hundreds of years ago, travelers along the famous Silk Road and weary rural farmers would frequent local teahouses (the Cantonese cha lau) for rest and conversation accompanied by a cup of tea. When the teahouses began serving food with a patron’s tea, the seeds for today’s modern dim sum tradition were planted.
The first, early 20th century incarnations of dim sum dishes were larger, starchier dumplings intended for the blue collar appetites of day laborers who needed a quick, hearty meal during the day. While examples of these traditional dishes can still be found in old Hong Kong dim sum parlors like Lin Heung, contemporary restaurants today often produce a dizzying array of 100+ lighter dishes during a typical meal service ranging from the steamed chicken feet known as fong djau to the taro root dumplings known as wu gohk.
Dim sum is literally translated to mean “touch the heart” and the associated Cantonese phrase yum cha means “to drink tea.” Taken together, dim sum is a meal of small dishes served with tea comprised of a collection of savory and sweet tastes from a variety of steamed and fried buns, dumplings and rolls. Though the best kitchens are still found in Hong Kong and Guangzhou, dim sum is now served around the world and the cuisine remains one of southern China’s most famous culinary exports.
My Recipe:
Steamed Pork Dumplings Recipe
Makes 48 dumplings
Soup:
- 1 pound of pork bones
- 1/4 pound pig skin
- 1 quart water
Filling:
- 2.5 pounds fresh lean ground pork
- 1 tablespoon fresh ginger, finely chopped
- 1 tablespoon salt
- 4 teaspoons light soy sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons xiao xing wine
- 2 tablespoons cornstarch
- Fresh ground black pepper, to taste
Dough:
- 1 pound all-purpose flour
- 1 pound low gluten flour
- Approximately 3 cups warm water
Preparation
Soup: Place all ingredients in a large stock pot and bring to a boil. Turn the heat down and simmer for 3 hours, then strain into a large container and cool completely.
Filling: Mix all ingredients in a large bowl. Set aside until the soup dumpling wrappers are ready.
Dough: Place flour on a clean surface and form a well in the middle. Pour 2 cups of water into the well and mix with your hands until the dough forms a ball. Set aside to rest for 20 minutes.
Assembly
Portion the do into 48 1 1/4 ounce pieces and cover with a damp towel. Roll the dough pieces into thin, flat circles about 4 inches in diameter.
Fill each circle with 1 tablespoon of filling and 1/2 tablespoon of soup. Gather the edges of the dumpling together and twist at the top to seal in the filling.
Final Preparation
Place the dumplings into an oiled bamboo steamer. Steam each rack of dumplings for 8-10 minutes and serve immediately.
©Steve Bawden
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