Dim sum

[cape chef]

I love finger foods,easy to eat and fun too!
I think my favorite is dim sum.
I like hargow,siumai and fangou for steamed variety.
I like harmshuigok and spring rolls for fried like pork sparibs hacked and with a black bean or plum sauce. I wish I didn't have to go to New York for good Dim sum
What are some of your favorites?
cc

[Isa]

Dim sum, it bring back memories. Haven't had some in ages. Should try to find my way to Chinatowm during lunch hour soon. Or I could make some. Nah it takes for ever


My favourites, hard question to answer. I do like siu mai and the shrimp dumpling, har gau. Of them all the beef dumpling that is pan fried is the one I like best. Shrimp balls are pretty good too. The crab on a piece of cane sugar is hard to find but so tasty. And the pearl balls and sticky rice package...think it's time to get the Dim Sum Cokkbook out.

[Mezzaluna]

Gosh, I haven't had any dim sum since... I can't remember! The last time was at least 8 years ago at Three Happiness on the corner of Cermack and Wentworth in Chicago's Chinatown. (It's the Three Happiness on the corner, and the dim sum are served at lunch downstairs.) I have no frame of reference for good or bad product, but I loved the strange, gooey dumplings coated with sesame seeds and filled with sweet bean paste. I also love the ribs and a meatball called Lion's Head, I believe. I'll eat darn near anything in a won ton wrapper, steamed or fried. I make some pretty good sui mai myself, and the ones I ate at TH were very good. If there's a good place for dim sum in Milwaukee, I don't know about it yet.

[This message has been edited by Mezzaluna (edited 01-03-2001).]

[mudbug]

Come on guys, we're here because we love to cook, right?

You guys can make many dim sum dishes in no time! I just made siu mai last night, good for three sittings!

[Nick.Shu]

funnily enough, i drank until everything was blurry and a magical yum cha came out, somewhat like the mad hatters tea party - but im still underweight.

I love, love, love dim sum. I eat myself silly and I don't know the name of anything. The Phoenix in Chicago's Chinatown is my favorite place to go. Yank Sing in S.F. is great too. I will eat anything, dumplings-steamed and fried, shrimp toast, bbq pork buns-anything but chicken feet.
I agree-dimsum is best eaten at a restuarant. The joy of it is the variety and it takes alot of work to do so many little pieces.
I think a dimsum party would be a good idea. Gather 10-15 friends and have everyone make something different. Meet on a Sunday afternoon and go nuts.

[Live_to_cook]

cchiu, what do you mean for three sittings? Those are ground pork/shrimp dumplings to be steamed, right? So they wouldn't keep just refrigerated for very long.

Do you freeze your siu mai?

Also, cchiu: what recipe do you use for the accompanying dipping sauce? Please enlighten.

How about gyoza...Japanese dim sum?

[Ruthy]

No problem freezing siu mai, wonton or any dim sum except for the rice noodle dough. One of the best dipping sauces is made with chopped ginger, Chinese black vinegar and mushroom soy but there are hundreds of different combinations. Just use your imagination.

[Isa]

I love gyoza and the little dipping sauce they serve with it. Haven't had those for the longest time.

Live_to_cook

I have a dim sum cookbook, there are a few recipes for sauce if you're interested let me know and I'll opst them.

[mudbug]

Live to cook,

You can make them ahead of time and freeze them (tightly wrapped), just steam them 3 minutes longer. (Or, if you haven't had them in a while, you can eat them for dinner and breakfast and lunch )

I'll post recipes when I have more time.

[mudbug]

Nick.Shu,

Strange to see the context in which you used "yum cha" = "drink tea". More correct to use "magical cha"....

[Greg]

Gyoza are good, but possibly addictive. Two friends and I used to stop in any little restaurant that served them on the way home from school (in Tokyo). Our record was 17 orders apiece (6 per order, you do the math). The best I can do now is two.

[Live_to_cook]

cchiu, Sisi, I look forward to the recipes. Thank you.

I know there's plenty of recipes for dipping sauce, and I've tried a half dozen seeking that quality that Chinese restaurants get. It's a missing ingredient; I figure if I see enough recipes I can figure it out.

Black vinegar, that's a bottle I don't have, maybe that's it. What's it taste like?

Also: how, generally, do gyoza differ from standard Chinese potsticker?

[This message has been edited by Live_to_cook (edited 01-04-2001).]

[Greg]

If you're in a Japanese restaurant, you call them gyoza. If you're in a Chinese restaurant, you call them potstickers. There might be some slight differences in the dipping sauce (in Japan, there are sesame seeds in it), but, other than that, same thing.