Okay, here’s my blog post about that dim sum catering gig. Buckle up, it was a wild ride!
Alright folks, so I decided to try my hand at something completely new: dim sum catering! Why? Because I love dim sum, and I thought, “Hey, how hard can it be?” Famous last words, right?
The Initial Spark: It all started with a friend asking if I knew anyone who catered dim sum. I jokingly said, “I could!” And then… well, then I actually started thinking about it. I’d made dumplings before, steamed buns weren’t that intimidating… I figured I’d give it a shot.
Planning and Prep – Oh Boy: First things first, I needed a menu. I hit up all my favorite dim sum spots, “researched” (read: ate a ton of delicious food), and decided on a few classics: Har Gow (shrimp dumplings), Siu Mai (pork dumplings), Char Siu Bao (BBQ pork buns), and some veggie spring rolls for good measure.
Then came the logistics. How many people? What kind of space did I have to work with? What equipment did I need? Turns out, a lot. I ended up borrowing a couple of bamboo steamers from my mom, renting a larger steamer pot, and buying a ton of those little paper liners.
The Great Grocery Run: You think buying groceries for a family dinner is a pain? Try buying ingredients for 50+ people. I needed shrimp (lots of shrimp), pork, bamboo shoots, water chestnuts, a mountain of flour, and enough soy sauce to fill a small swimming pool. My car looked like a delivery truck afterwards.
Day Before Debacle: I decided to prep as much as possible the day before. This involved making the dough for the buns and dumplings (which, let me tell you, is a WORKOUT), chopping vegetables until my hands cramped, and marinating the pork. I was in the kitchen until midnight, and it looked like a bomb had gone off.
Game Day – Chaos Ensues: Catering day. I woke up at 5 AM, feeling like I’d been hit by a truck. The plan was to start steaming the buns and dumplings early, then fry the spring rolls closer to the event. Reality? Everything took twice as long as I expected. The steamer kept running out of water, some of the dumplings stuck to the liners, and the spring rolls were threatening to explode in the fryer. Pure panic.
The Event – Fingers Crossed: Miraculously, I managed to get everything done (mostly) on time. I packed it all up, hauled it to the venue, and set up my little dim sum station. People started arriving, and… they actually liked it! I got some genuinely positive feedback, and watching people enjoy the food I’d made was incredibly rewarding.
Lessons Learned: Would I do it again? Maybe. But I’d definitely do a few things differently. First, simplify the menu. Four items was ambitious. Second, invest in better equipment. Those bamboo steamers were charming, but not efficient. Third, and most importantly, get help! I was running around like a headless chicken, and having an extra pair of hands would have made a huge difference.
The Verdict: It was stressful, exhausting, and a little bit crazy. But it was also a really cool experience. I learned a lot about cooking, planning, and my own limitations. And hey, at least everyone got fed! Now, if you’ll excuse me, I’m going to go take a nap. I’ve earned it.
