Okay, so “dim sum a little bit of heart”… Sounds cute, right? I saw this phrase and thought, “Challenge accepted!” I’m gonna try to make some dim sum. I’ve always loved eating it, but making it? That’s a whole different ball game.
The Prep Work (aka the “Oh Boy, What Have I Gotten Myself Into?” Phase)
First, I looked up some recipes. I figured I’d start simple. Har gow (shrimp dumplings) and siu mai (pork dumplings) seemed like good starting points. The ingredient lists were… long. Lots of stuff I didn’t recognize. This was going to be an adventure.
Next, I hit up the Asian grocery store. I’m pretty sure I spent an hour just wandering around, totally lost. I grabbed things that looked vaguely familiar, and asked the store clerk for help with the more obscure items. She was a lifesaver, seriously.
The Making (aka the “Sticky Situation” Phase)
Back home, I laid everything out. It looked like a bomb had exploded in my kitchen. Flour everywhere, shrimp staring at me… it was chaos. I started with the har gow filling. Chopped shrimp, mixed it with some seasonings, and… well, it looked kinda like cat food. But I remained optimistic!
The dough was the real test. I followed the recipe as best I could, but it was either too sticky or too dry. I added more water, then more flour, then more water… it was a vicious cycle. Finally, after what felt like an eternity, I had something resembling dough.
- Rolling out the dough was another challenge. I wanted those perfect, thin circles, but mine looked more like misshapen blobs.
- Filling the dumplings was tricky, too. I tried to be delicate, but I definitely overstuffed a few.
- Folding them… let’s just say they weren’t exactly restaurant-quality. Some were lumpy, some were open, some were just… sad.
The siu mai were a bit easier, thankfully. The filling was less fussy, and the wrappers were pre-made (thank goodness!). I still managed to make a mess, but at least they looked somewhat presentable.
The Steaming (aka the “Moment of Truth” Phase)
I carefully placed my misshapen creations in the steamer basket. I set the timer, crossed my fingers, and waited. The smell was amazing, though. That gave me some hope.
The Tasting (aka the “Not Bad, Not Bad at All!” Phase)
Okay, so they weren’t pretty. But you know what? They actually tasted pretty good! The har gow filling was flavorful, and even though the dough was a little thick, it was still enjoyable. The siu mai were even better – the pork filling was juicy and delicious.
So, “dim sum a little bit of heart”? I definitely put my heart into it, and even though it was a bit of a messy adventure, I’m pretty proud of myself. I might even try it again sometime… maybe with a little more practice (and a lot more patience!).