Okay, here’s my attempt at writing a blog post about making dim sum, following your instructions and example:
So, I decided to tackle dim sum. Yeah, the whole shebang. I’ve always loved going out for dim sum, but the idea of making it at home? Intimidating, to say the least. But hey, I figured, why not give it a shot?
Getting Started (aka the “Oh Boy, What Have I Done?” Phase)
First, I needed a game plan. I mean, you can’t just wing dim sum. So, I hit up the internet, watched a bunch of videos, and looked at some recipes. I decided to start “simple” (ha!) with:
- Har Gow (Shrimp Dumplings)
- Siu Mai (Pork and Shrimp Dumplings)
- Char Siu Bao (Barbecue Pork Buns)
I picked those because, well, they’re my favorites. And I figured if I could nail those, I could branch out later. I also looked at recipes that were not too complicated for the ingredients, as a beginner, I prefer to deal with simple ingredients.
The Shopping Spree
Next up: ingredients. I’m lucky enough to have a pretty decent Asian grocery store nearby. Let me tell you, that place is a wonderland. I grabbed everything I needed – shrimp, pork, chives, water chestnuts, all the sauces and spices, and of course, the all-important wrappers. For the Char Siu Bao, I decided to cheat a little and buy pre-made Char Siu (barbecue pork). Sue me. It’s my first time, I want the easy way.
The Prep Work (aka the Marathon)
Okay, this is where things got real. Prepping all the fillings took FOREVER. Seriously. Chopping, mixing, marinating… it was a whole afternoon affair. My hands were cramping, my back was aching, and I was starting to question my life choices. But I persevered! I made the shrimp filling for the Har Gow, the pork and shrimp mixture for the Siu Mai, and chopped up that pre-made Char Siu for the buns.
The Assembly Line (aka the Fun Part… Sort Of)
Now for the actual dumpling-making. I laid out all my wrappers, fillings, and a little bowl of water (for sealing the edges). I’m not gonna lie, my first few Har Gow looked… rough. Like, really rough. They were lumpy and uneven, and I definitely ripped a few wrappers. But, you know, practice makes perfect (or at least, slightly less disastrous). The Siu Mai were a bit easier, since they’re just open-topped cups. The Char Siu Bao were also pretty straightforward – just scoop some filling into the dough and pinch it closed. I used store-bought frozen buns, by the way. Ain’t nobody got time to make those from scratch on their first try.
Steaming Time (aka the Moment of Truth)
I got my steamer basket set up, lined it with parchment paper (to prevent sticking), and carefully arranged my precious dumplings inside. Then, I waited. And waited. The anticipation was killing me. Were they going to be edible? Would they fall apart? Would they taste anything like the real deal?
The Verdict
Okay, drumroll please… they were… pretty good! Seriously! The Har Gow were a little misshapen, but the shrimp filling was delicious. The Siu Mai were surprisingly on point, and the Char Siu Bao, were super tasty.
I have to say the ingredients play the most important part, make sure select the ones as fresh as possible.
So, there you have it. My first dim sum adventure. It was a lot of work, but totally worth it. Would I do it again? Absolutely. Would I recommend it? If you’re up for a challenge and you love dim sum, go for it! Just be prepared to spend a good chunk of your day in the kitchen. And maybe have a glass of wine handy. You’ll need it.