Okay, so I’ve been craving dim sum lately, the real, authentic kind. Not that frozen stuff you nuke in the microwave. I’m talking about fresh, handmade dumplings, fluffy buns, and all those delicious little plates. So, I thought, “Why not try making it myself?” I mean, how hard could it be, right? Famous last words.
The Great Dough Debacle
First, I searched for some recipes online. I found a bunch, but they all seemed a little…intimidating. Lots of ingredients I’d never heard of, and techniques that looked like they required a PhD in pastry. I finally settled on a seemingly simple recipe for “Char Siu Bao” (those amazing BBQ pork buns).
I gathered my ingredients, feeling pretty confident. Flour, yeast, sugar, water – the usual suspects. Then came the filling: pork shoulder, hoisin sauce, soy sauce, honey, and a few other bits and bobs. I even found a recipe, Char Siu recipe.
The dough was the first hurdle. I mixed everything together, and it looked…wrong. Too sticky, too wet, not at all like the smooth, elastic ball of dough I saw in the pictures. I added more flour, kneaded it some more, and still, it was a mess. I think I kneaded that dough for a good hour, my arms aching, my counter covered in a sticky film. Finally, I gave up and decided to let it “rest” – maybe it just needed some time to chill out.
Filling Frenzy
While the dough was (hopefully) resting, I moved on to the filling. I chopped the pork, mixed it with all the sauces and spices, and let it marinate. This part actually went pretty smoothly. The kitchen started to smell amazing, which gave me a little boost of confidence.
The Assembly (and Disassembly)
After an hour, I checked on the dough. It had…risen, sort of. But it was still incredibly sticky. I floured my hands, my counter, everything, and tried to roll it out. It stuck to the rolling pin, it stuck to the counter, it stuck to me. It was a disaster. I managed to wrestle it into some vaguely circular shapes, spooned in the filling, and attempted to pinch the edges closed. They looked nothing like the perfect little buns I’d envisioned. Some were lumpy, some were ripped, some were just… blobs.
Steaming and (Slight) Success
I arranged my sad-looking buns in a steamer basket, crossed my fingers, and set the timer. The waiting was the hardest part. I kept peeking, hoping for a miracle. When the timer finally went off, I cautiously opened the lid.
They had puffed up! They weren’t pretty, but they were definitely bigger. I took one out, let it cool slightly, and took a bite. The filling was delicious! The bun itself…well, it was edible. A little dense, a little chewy, but not terrible.
Lessons Learned
- Dough is a tricky beast. I need to find a better recipe, or maybe take a class.
- Patience is key. Don’t rush the rising process, even if you’re impatient (like me).
- Practice makes perfect. My first attempt was far from perfect, but I learned a lot.
So, my “mi dim sum” adventure was a bit of a mixed bag. I didn’t achieve dim sum perfection, but I did manage to make something edible, and I had fun (mostly) in the process. I’m definitely going to try again, but maybe next time I’ll start with something a little less ambitious, like dumplings. Or maybe I’ll just order takeout.